Wild Mushroom Bread Pudding

• 3 cups sliced assorted fresh wild mushrooms (8 oz, cremini, portobello, chanterelle, shiitake, oyster)
• 2 medium shallots, sliced (1/4 cup)
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 14 cup dry sherry or 14 cup dry white wine
• 8 ounces rosemary focaccia bread (cut into 1-inch pieces) or 8 ounces onion focaccia bread (cut into 1-inch pieces)
• 4 eggs, lightly beaten
• 2 cups half-and-half or 2 cups light cream
• 1 cup shredded gruyere cheese (4 oz.)
• 1 tablespoon snipped fresh thyme
• 1 tablespoon snipped fresh rosemary
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper

1. Grease eight 10-ounce ramekins or individual casseroles; set aside.
2. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender.
3. Carefully add sherry.
4. Simmer, uncovered, until liquid has evaporated.
5. Transfer mixture to a large bowl; stir in focaccia pieces.
6. In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper.
7. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
8. Divide mixture among the prepared casseroles.
9. Cover and chill for 2 to 24 hours.
10. Preheat oven to 325; bake, uncovered, for 35-40 minutes or until a knife inserted near the centers comes out clean.

mushrooms, shallots, garlic, olive oil, sherry, rosemary focaccia bread, eggs, light cream, gruyere cheese, thyme, rosemary, salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/wild-mushroom-bread-pudding-492565 (may not work)