Mushroom Bread Pudding

This recipe is from Jefferey Wright, via the Internet
A savory delight! This is based on the Italian tradition of fresh bolletes,
recycling of yesterday’s bread and strong full flavored stocks. Not to be
missed as side dish for a special occasion or as a main dish when it is cold
and rainy outside.

Filling:
Half pound of mushrooms (fresh bolletes or shiitakes or dried maitake
mushrooms can be substituted)
garlic - one clove
one half onion
2 tbsp. olive oil
Bread Pudding:
half loaf of bread
3 eggs - beaten
half cup grated Parmesan cheese
1 Tablespoon of minced Italian parsley
salt approx half teaspoon
pepper (lots)
half cube of butter
two cups homemade stock (chicken, vegetable or beef)

Step One:Sauté onions and garlic until transparent and then add mushrooms.
Continue until mushrooms are golden brown. Salt and pepper to taste. Let
cool.
Step Two: Butter the inside of a soufflé pan. Slice the half loaf of bread.
Butter both sides of each slice of bread and put an even layer on the bottom
of the pan. Put the cooked mushroom over the first bread layer. Combine the
eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the
mushroom and bread layers. Cover the mushroom layer with one more layer of
buttered and sliced bread. Pour the remaining eggs cheese mixture over the
top bread layer. Pour approx. two cups of stock (you could even use mushroom
stock) over the bread mushroom mixture. It should just come to the top layer
of bread.
Let the mixture absorb the stock for at least one half hour. It could even
hold overnight in the refrigerator. Bake fifteen minutes at 400 degrees. The
pudding will puff up and get a beautiful golden brown crust on top.
Carefully run a knife around the inside of soufflé pan, and invert on a
plate to unmold this beauty. Serve with a small amount of Parmesan cheese,
if desired.