Ingredients:

6 tablespoons of unsalted butter
6 cups of yellow onion thinly julienne
4 teaspoons of sea salt
1/2 plus 1/8 teaspoon cayenne pepper
1 teaspoon of black pepper
1 pound of wild mushrooms fresh
2 tablespoons of chopped garlic
10 eggs
3 cups of heavy cream
1-½ cups of milk
8 cups of cubed French bread
1 cup of grated Pamigiano-Reggiano cheese

Preparation:

Preheat the oven to 350 degrees. Grease a 4-inch hotel pan with 3 tablespoons of the butter. In a large sauté pan, over medium-high heat, melt the remaining butter, for about 1 minute. Add the onions 2 teaspoons of salt, ½ of the cayenne pepper, and the black pepper and sauté for 4 minutes. Stir in the mushrooms and sauté for another 4 minutes. Then add the garlic continue to sauté for another minute then remove from heat. In a mixing bowl whisk the eggs for 30 seconds. Add the heavy cream, the rest of the salt and remaining cayenne and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sautéed mushrooms. Add the bread cubes and mix well. Pour the filling into the hotel pan. Sprinkle the pudding with the cheese. Bake for 40 minutes or until set.