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1
Preheat the oven to 375F.
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2
Put the mushrooms in a 2 cup liquid measuring cup and fill it with hot water.
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3
Dice the bread into rough 1-inch cubes.
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4
Smear the interior of a large shallow baking dish (at least 9 x 13 inches) with 2 tablespoons of the butter.
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5
Lift the dried mushrooms out of their soaking liquid so that any grit they have released stays at the bottom of the cup.
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6
Chop them finely.
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7
Pour the mushroom soaking liquid through a fine strainer, agitating it as little as possible and keeping the last 1/2 cup or so of liquid behind.
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8
Melt the remaining butter in a large skillet over medium heat and cook the onion in it until it softens, about 5 minutes.
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9
Add the sliced button mushrooms and the chopped porcini and cook them for another 5 minutes.
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10
Pour in the strained liquid and simmer for another 5 minutes.
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11
Stir in the marjoram and turn off the heat.
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12
Whisk the eggs, milk, salt, and pepper together in a very large mixing bowl.
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13
Stir in the cooked mushrooms and onion.
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14
Add the bread cubes and gently toss them with a rubber spatula.
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15
Pour the pudding into the buttered baking dish.
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16
Bake for 50 to 55 minutes, or until browned on the top and firm to the touch in the center.
