Instructions: Coat a 9-by-13 inch baking dish with cooking spray. In a 10 inch saute pan over medium heat, melt the butter, add the onion, and cook, stirring, until they begin to turn a golden color, about 10 minutes. Add mushrooms and cook until they are golden brown, another 6 to 8 minutes. Remove pan from heat.

In large bowl, whisk together eggs, soup mix, cream and Worcestershire. Stir in bread cubes until they are well-coated. Stir in the onions and mushrooms.

Pour into prepared dish and sprinkle with cheese. Refrigerate at least 12 hours before baking to ensure bread is saturated.

Bring pudding to room temperature, then bake at 350 degrees until golden brown, 35 to 45 minutes. Let it rest 10 minutes before serving.

Makes 8
servings.

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