Bread Pudding with Shiitake Mushrooms

• Butter or extra virgin olive oil for greasing the baking dish, plus 2 tablespoons
• 1/2 pound good-quality white bread, cut or torn into chunks no smaller than 1 inch in diameter
• 2 cups milk
• 4 eggs
• Salt and freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, freshly grated
• 1/4 pound Emmenthal or other semisoft cheese, freshly grated
• 1 cup sliced shiitake mushroom caps
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried

1. Butter or oil an 8-inch souffle or baking dish and put the bread in it.
2. Combine the milk, eggs, salt, pepper, and cheeses and pour this mixture over the bread.
3. Submerge the bread with a weighted plate and turn the oven to 350F.
4. Meanwhile, heat the butter or oil in a skillet over medium-high heat and saute the mushrooms, stirring occasionally, until they begin to brown, about 10 minutes.
5. Sprinkle them with salt and pepper and thyme and stir them into the bread mixture.
6. Bake until the pudding is just set but not dry, 35 to 45 minutes.
7. The top will be crusty and brown.
8. Serve hot, warm, or at room temperature.

butter, white bread, milk, eggs, salt, cheese, emmenthal, shiitake mushroom, thyme

Taken from www.epicurious.com/recipes/food/views/bread-pudding-with-shiitake-mushrooms-386753 (may not work)