Recipe: Wild mushroom bread pudding

Total time: 1 hour, 40 minutes

Servings: 8

Note: From Christian Shaffer. Truffle butter is available at Bristol Farms stores and Surfas in Culver City, or salted butter may be substituted.

2 1/2 cups heavy cream

5 large eggs

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon black pepper, divided

1 1/4 pound mixed fresh mushrooms (cremini, portobello, shiitake, button, etc.) wiped clean, stems removed from portobellos and shiitakes, gills removed from large portobellos

4 cloves garlic, rough-chopped

3 tablespoons olive oil

1 cup grated Swiss Gruyère cheese

3 3/4 cups stale bread such as ciabatta, crusts left on, cubed

3/4 teaspoon fresh thyme, chopped

3 tablespoons truffle butter

1. Heat the oven to 375 degrees. Whisk together the cream, eggs, 1 teaspoon salt and one-half teaspoon black pepper and set aside.

2. Roast the mushrooms with one-half teaspoon salt, one-fourth teaspoon pepper, the garlic and olive oil until they are tender and have released their water (25 to 40 minutes, depending on the size of the mushrooms). Cool, then slice the mushrooms.

3. Place the mushroom mixture, cheese, bread and thyme into a large mixing bowl. Add the egg mixture and incorporate.

4. Transfer the mixture into a 13-by-9-inch baking dish and let stand 15 minutes, pressing down with a wooden spoon occasionally so the bread is submerged. Dot with truffle butter or salted butter and bake for about 35 minutes, or until a knife inserted into the center comes out clean.

Each serving: 502 calories; 13 grams protein; 14 grams carbohydrates; 1 gram fiber; 45 grams fat; 24 grams saturated fat; 260 mg. cholesterol; 472 mg. sodium.