Wild-Mushroom Bread Pudding

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.

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.

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.

Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.

Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.

· Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not unmold pudding from 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. If making the fillet of beef, bake puddings while beef stands (meat can stand a little longer).