Turkey-Mushroom Bread Pudding

• 2 teaspoons unsalted butter
• 2 tablespoons chopped shallots
• 3 cups coarsely chopped white mushrooms
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 3/4 teaspoon chopped fresh thyme
• 2 1/2 teaspoons salt
• Freshly ground pepper to taste
• 2 cups cooked turkey, cut into 1/4-inch cubes
• 8 eggs
• 4 cups milk
• 8 cups bread cut into 1/2-inch cubes

1. Preheat oven to 325 degrees.
2. Melt the butter in a large nonstick skillet over medium heat.
3. Add the shallots and saute until softened, about 3 minutes.
4. Add the mushrooms and cook until softened, about 7 minutes.
5. Stir in the rosemary, sage, thyme, 1 teaspoon of the salt and pepper.
6. Stir in the turkey.
7. Whisk eggs in large bowl.
8. Whisk in milk until well blended.
9. Season with remaining salt and pepper.
10. Layer half of the bread cubes in the bottom of an 13-by-9-by-2-inch baking dish.
11. Top with the turkey mixture and then another layer of bread cubes.
12. Pour the milk mixture over all.
13. Bake until the bread is nicely browned and the custard is set, about 1 hour 20 minutes.

unsalted butter, shallots, white mushrooms, rosemary, fresh sage, thyme, salt, freshly ground pepper, turkey, eggs, milk, bread

Taken from cooking.nytimes.com/recipes/722 (may not work)