Recipe - Portobello Bread Pudding

4 tablespoon Olive oil
1 tablespoon Chopped garlic
2 cup Chiffonade of spinach
3 cup Day old French bread; cubed
in 1/2inch
; squares
1 pound Portobello mushrooms stems
removed and
; caps thinly cut or sliced up
1 cup ParmigianoReggiano
4 Eggs
Three fourths cup Half and half
Three fourths cup Heavy cream
1 teaspoon Kosher salt
One fourth teaspoon Pepper

Preheat oven to 350 degrees.

Heat 1 tablespoon of olive oil in a skillet. Lightly brown the garlic,
remove from heat and toss with the spinach. Place on top of the bread
cubes.

Return skillet to the heat, add 2 tablespoons olive oil. Sear the
portobello slices on both sides and arrange in a circle overlapping on the
top of the spinach. Add more olive oil as needed. Sprinkle the cheese on
top.

Beat eggs and add the half and half, cream, salt and pepper. Pour over top.
Bake for 30 minutes.

Yield: 8