Wild Mushroom Bread Pudding

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This recipe is our favorite dish for Thanksgiving, since none of us like the traditional stuffing. Since I never make my recipes STRICT by the book, I adjust my recipe to what it looks good to me but I use all the ingedients. It has the most amazing flavor and it's a must for Thanksgiving. This is my 5th year of making this one!

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Was looking for a yummy side dish for fresh halibut and came upon this mushroom recipe by one of my favorite chefs - Tyler Florence. Even watched the video of him preparing it. Looked easy enough.

Turns out the recipe isn't anything like the video and the recipe calls for 4 pounds!!!!! of mushrooms!!!!! That's 4 pounds folks!!!!! Like a fortune in wild mushrooms. So I bought half-and-half (regular/wild.

What a disappointment!

I created a mushroom monster that bulged over the top of 9 x 13 inch pan. "Well," I thought ... "maybe it will settle during cooking (or something!". No such luck. It was a large, heavy, dry (somewhat creepy looking mushroom side dish disaster.

If you make it, don't use so many mushrooms -- or if you're making it for a (large crowd, go ahead and use the four pounds (!!!! of mushrooms and double up on the egg, cream, and cheese combo.

Bummer.

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It was too dry. If I were to make it over again, I would use less bread. The recipe calls for one loaf of french bread. The flavor was good, but the consistency was off. I'm thinking that size of loaves vary and this would have been quite good if the balance was right. I'll probably try this again.

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This was different than I expected, but very good. Kind of an expensive dish, but worth it for a different spin for the holidays!