Portobello Bread Pudding

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4 tablespoons olive oil

1 tablespoon chopped garlic

2 cups chiffonade of spinach

3 cups day old French bread, cubed in 1/2inch squares

1 pound portobello mushrooms stems removed and caps thinly sliced

1 cup Parmigiano-Reggiano

4 eggs

3/4 cup half and half

3/4 cup heavy cream

1 teaspoon Kosher salt

1/4 teaspoon pepper