2 tablespoons olive oil
2 shallots, sliced
1 teaspoon freshly grated ginger
1 pound wild mushrooms (i used a mixture of shiitake, cremini, maitake, and oyster), sliced
2 tablespoons chopped fresh tarragon
1 loaf sourdough bread (day-old bread works best)
4 large eggs
1½ cups half and half
1½ cups whole milk
salt and pepper
1 cup grated Sincerely, Brigitte™ tarragon ginger cheese
heat the olive oil in a large skillet over medium heat. add the shallots and ginger, and cook, stirring, until the shallots are translucent (about 3 minutes). add the mushrooms and tarragon, followed by a pinch of salt and pepper. cook, stirring occasionally, until the mushrooms are completely soft (about 10 minutes).
spray a pie dish or a casserole dish with nonstick cooking spray.
cut the bread into cubes and in a large bowl, mix together the bread cubes and mushroom mixture. pour the mixture into the prepared pie dish.
in a medium bowl, lightly beat the eggs. add the half and half and whole milk and whisk to combine. add a pinch of salt and pepper and whisk to incorporate everything.
pour the custard over the bread mixture in the pie dish. cover the whole thing with plastic wrap and put it in the fridge for at least an hour.
when the bread pudding is almost done chilling, preheat the oven to 325 degrees F.
take the pudding out of the fridge, remove the plastic wrap, and cover the top of it with the grated cheese. bake it all in the oven for an hour, until the custard is puffed and golden, and the cheese is brown and bubbly.