Ingredients

• 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
• 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
• 1/2 cup finely chopped shallot
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped flat-leaf parsley
• 2 large garlic cloves, finely chopped
• 2 cups half-and-half
• 4 large eggs
• 1/2 cup grated Parmigiano-Reggiano
• Equipment: 8 (6-ounce) ramekins

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Instructions

1. Preheat oven to 350°F with rack in middle.
2. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
3. Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
4. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
5. Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
6. Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
7. Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.