Bread pudding with wild mushrooms

Ingredients:

• 1 and 1/3 cups heavy cream
• 4 eggs
• 0.5 tsp salt
• 0.5 tsp freshly ground black pepper
• 1 loaf Italian bread with crust, cubed
• 3 tablespoons unsalted butter, plus extra for greasing baking pans
• 2 shallots, thinly sliced
• 900 g mixed wild mushrooms, thinly sliced
• 3 tbsp chopped chives
• 3 tablespoons fresh thyme leaves
• 3 tablespoons fresh rosemary leaves
• 4 tbsp grated Parmesan cheese + extra for serving

Preparation:

1. Preheat oven to 350°F (175°C). Place the cubed bread on a baking sheet. Bake until golden brown, about 5 minutes.
2. In a large skillet, melt the butter and sauté the shallots until soft. Add the mushrooms and sauté until golden brown, about 6 minutes. Remove from heat and set aside.
3. In a large bowl, combine the cream and eggs, season with salt and pepper.
4. Add toasted bread cubes to the egg mixture along with green onions, thyme, and rosemary. Add the sautéed mushrooms and sprinkle with grated Parmesan.
5. Transfer the mixture to a 22x32 cm baking dish, sprinkle with more grated Parmesan cheese. Bake for 45 minutes or until golden brown on top.