Wild Mushroom Bread Pudding

4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1/2 cup finely chopped shallot
2 Tbsp unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 tsp Emeril's Cajun Essence
1 Tbsp minced garlic
2 cups hlaf-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano
3/4 cup grated white cheddar cheese
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 1/2 tsp Worcestershire sauce
1 tsp minced fresh thyme

Preheat over to 350 with rack in middle. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Tear or cut mushrooms lengthwise into 1/4-inch thick pieces.

Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occassionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp of Essence, and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, 2 minutes. Remove from heat.

Whisk together half-and-half, eggs, cheese, Worcestershire sauce, thyme, remainining 1 tsp of Essence, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Stir in mushrooms and cheeses and stir well. Add the bread cubes until coated well and let stand 20 minutes for bread to absorb some of the egg mixture.

Butter a 9x13 baking dish with the butter. Add some bread crumbs, shaking to cover bottom evenly. Pour the bread pudding mixture into the prepared pan and bake, uncovered, for 20-30 minutes. Uncover and put back in the over for additional 10 minutes. Remove from the oven and let cool slightly before serving.