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 tablespoons unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
2 cups half-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano
Equipment: 8 (6-ounce) ramekins or a 9x13 baking pan
1. Preheat oven to 350°F with rack in middle.
2. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.