Mushroom And Gruyere Bread Pudding

• vegetable oil cooking spray
• 2 tablespoons olive oil
• 1 lb assorted fresh mushrooms, thinly sliced (such as crimini, button, and stemmed shiitake)
• 1 cup chopped onion
• 1/2 cup dried porcini mushrooms
• 2 tablespoons chopped fresh tarragon
• 2 garlic cloves, minced
• 1/4 cup madeira wine
• 2 cups whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 slices white bread, crusts trimmed
• 3/4 cup grated gruyere cheese
• 3/4 cup freshly grated parmesan cheese

1. Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; saute 3 minutes. Add dried porcini; saute until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
2. Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyere, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
4. Preheat oven to 350u0b0F Sprinkle remaining Gruyere and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

vegetable oil cooking spray, olive oil, mushrooms, onion, porcini mushrooms, tarragon, garlic, madeira wine, milk, eggs, salt, ground black pepper, white bread, grated gruyere cheese, freshly grated parmesan cheese

Taken from www.food.com/recipe/mushroom-and-gruyere-bread-pudding-144286 (may not work)