Mushroom & Onion Bread Pudding Karen of Marion

1/4 cup butter      2 cups thin sliced onion            1 pound mushrooms, sliced

5 large eggs              2 cups heavy cream                 1 teasp worcestirshire

1 env. onion soup mix        6 cups 1/2" bread cubes*      1 cup grated Parmesan

Spray a 9x13 pan with no stick spray.  In a saute pan, melt butter and cook the

onions until golden, about 10 mins.  Add in the mushrooms and cook, stirring

often for another 6 mins.  Remove from heat.  In a large bowl, whisk together

the eggs, cream and worcestirshire.  Add in the dry soup mix.  Blend well, then

stir in the bread cubes until well coated.  Add in the cooked onion mixture.

Turn into the prepared pan, sprinkle with the cheese, cover and chill 12 hours. 

Preheat oven to 350 and bring pudding to room temp.  Uncover and bake for

35-45 mins.  Let rest for 10 mins before serving with pork, beef or chicken!

*NOTE:   Karen says day old French bread works best, with most

                      of the crusts removed.