Wild-Mushroom Bread Pudding

5 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 lb mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1 T olive oil
3 slices Proscuitto, cut into strips
1/2 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped flat-leaf parsley
1 t fresh thyme or 1/2 t dry
2 large garlic cloves, finely chopped
2 cups half-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano

Preheat oven to 350°F with rack in middle.

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.

Heat oil in a 12-inch heavy skillet over medium heat, Cook Proscuitto, stirring occasionally, until crispy. Drain on a paper-towel lined plate.

Melt butter in skillet and Cook shallots, 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 thyme, parsley and garlic and cook, stirring, 2 minutes. Remove from heat.

Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms, Proscuitto and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.

Meanwhile, butter 8 (6-ounce) ramekins.

Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings for presentation or leave in their ramekins for serving at the table.

Makes 8 servings.

Notes:

Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish. Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature. Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered.