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1
Preheat the oven to 350F.
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2
Lightly toast the bread crumbs or cubes on a shallow baking sheet in the oven until dry and light golden, about 10 minutes.
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3
Keep the oven set at 350F.
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4
and transfer the crumbs to a mixing bowl.
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5
Brush the interior of a 2-quart oven-to-table baking dish with olive oil.
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6
Steep the dried mushrooms in about 1 1/2 cups boiling water until supple, about 20 minutes.
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7
Use your hand to lift the mushrooms out of the water, squeezing them gently to release any excess liquid back into the bowl.
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8
Chop the reconstituted mushrooms and set them aside.
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9
Place a fine-mesh wire sieve over a bowl and line the sieve with a doubled layer of dampened cheesecloth.
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10
Strain the mushroom liquid through the cheesecloth into the bowl.
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11
Measure 1 1/4 cups mushroom liquid and set this aside.
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12
(If necessary, add some water to reach 1 1/4 cups.)
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13
Melt 2 tablespoons of the butter in a 12-inch, heavy-bottomed deep-sided skillet over medium heat.
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14
When the butter is hot and bubbling, stir in the minced onions and cook them, stirring occasionally, until softened, about 4 minutes.
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15
Add half the minced thyme and some salt and black pepper.
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16
Transfer the onions to the bowl of bread crumbs and, without wiping out the pan, put it back over medium-high heat with 3 tablespoons of olive oil.
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17
When the oil is hot, stir in all the chopped fresh mushrooms and, when wilted, stir in the minced garlic and let the mushrooms cook, uncovered, stirring occasionally, until golden and any released liquid has evaporated.
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18
Stir in the remaining thyme, the chopped reconstituted mushrooms, and salt and pepper to taste.
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19
When hot, transfer the mushrooms to the bowl of bread crumbs and onions.
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20
Replace the pan over high heat and add 1/2 cup of the mushroom liquid.
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21
As the liquid bubbles, use the flat edge of a wooden spatula to release any clinging bits of mushrooms from the bottom of the pan and reduce the liquid to a generous 1/4 cup.
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22
Pour this reduction into the bowl of bread crumbs and vegetables.
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23
Use a whisk to combine the cream with the eggs and the remaining 3/4 cup mushroom liquid.
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24
Stir in the truffle oil, if using, and season the custard with salt and pepper.
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25
When ready to bake, pour the custard over the bread mixture and fold through to combine well.
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26
Transfer this to the prepared baking dish and dot the top with the remaining tablespoon of butter.
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27
Bake the bread pudding, uncovered, for 25 minutes.
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28
Sprinkle the cheese over the top and continue to bake until the top is golden, the pudding is swollen, and the custard is set, about 25 minutes more.
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29
Serve piping hot.
