Junior League - Portobello Bread Pudding

• 3 cups dry French bread cubes (1/2 inch)
• 1 tablespoon chopped garlic
• 14 cup olive oil
• 2 cups chopped spinach
• 1 lb portobello mushroom, stemmed, thinly sliced
• 1 cup parmigiano-reggiano cheese, grated
• 4 eggs
• 34 cup heavy cream
• 1 teaspoon kosher salt
• 14 teaspoon pepper

1. Spread bread into a 2 1/2 quart round baking dish.
2. Saute garlic in 1 tablespoon oil until golden brown.
3. Combine with Spinach and mix.
4. Spoon over the bread.
5. Sear mushrooms on both sides in 2 to 3 tablespoons of oil.
6. Arrange mushrooms over the spinach.
7. Sprinkle with cheese.
8. Whish eggs, heavy cream, half and half, salt and pepper until blended.
9. Pour over the top.
10. Bake at 350 for 30 minutes.

bread, garlic, olive oil, chopped spinach, portobello mushroom, cheese, eggs, heavy cream, kosher salt, pepper

Taken from www.food.com/recipe/junior-league-portobello-bread-pudding-437344 (may not work)