Preheat the oil in a sauté pan.

Mince the mushrooms, combine with the garlic and shallots, and sweat in the pan until soft but with no color

Cut the bread into small dice and place in a mixing bowl

Once the mushrooms are cooked, remove from heat and allow them to cool for a few minutes.

In a separate bowl, whisk the eggs, milk and herbs until thoroughly combined, then pour into the bowl with the bread. Use a rubber spatula to mix until thoroughly combined, then let the mixture sit at room temperature for about 15 minutes.

Add the mushroom mixture into the bread and egg mixture, add the fresh herbs, season with salt and pepper to taste and combine until well mixed.

Line the bottom of a baking dish with parchment paper and spray the sides with cooking spray, then pour the pudding mixture into the dish. Cut a sheet of foil big enough to cover the baking dish and spray it with cooking spray. Place the foil, sprayed side down, on top of pudding mixture and bake in a water bath in a 400°F oven until halfway cooked—about 15 minutes or until the pudding does not shake when you lightly jiggle the baking dish.

Uncover the pudding and finish cooking until the egg has set, about 15-20 minutes, with a golden brown color on top. You can check the doneness by inserting cake tester or a toothpick into the pudding. If it comes out dry, the egg mixture is fully cooked.

Remove the bread pudding from the water bath and keep warm until serving.