Shiitake Bread Pudding

6-7 c. day old French bread or marble rye, cubed
About 1 lb. Shiitake mushrooms, sliced thin
1 small leek
3-4 cloves garlic
3 Tbsp extra-virgin olive oil
1 tsp. thyme
1 tsp. sage
1 tsp. basil
Parsley and chives
5 eggs
2 c. heavy whipping cream
1 c. milk
¼ - ½ c Parmesan cheese
Salt and pepper to taste


Heat the oil in a large skillet. Add garlic and leeks, sautéing until fragrant. Add the mushrooms and herbs, cook until mushrooms are tender, about 10 minutes. Add salt and pepper to taste.

In a large bowl, whisk together the eggs, cream milk, and Parmesan. Toss in the bread cubes and let sit for 5-10 minutes. Gently mix in the mushrooms and pour into a buttered baking dish. Sprinkle with Parmesan and bake at 350 for 45 minutes to an hour.

Enjoy!