Savory Chanterelle Bread Pudding

Adapted from a recipe by Kathy Casey at Al Dente. http://bit.ly/aTVuQZ

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil or 1  tablespoon butter
• 2  cups  cleaned and sliced  chanterelle mushrooms (about 10 ounces)
• 1⁄2 cup  diced onion
• 1⁄3 cup  diced celery
• 1  tablespoon  minced fresh garlic
• 4  cups  bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread)
• 1 1⁄2 tablespoons  minced fresh sage
• 1  tablespoon  minced fresh thyme or 1  tablespoon  lemon thyme
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups half-and-half
• 1 1⁄2 cups milk
• 2  eggs
• 2  egg yolks

Directions

1. Preheat oven to 325°F.
2. In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
3. Toss bread cubes with mushroom mixture, herbs, salt and pepper.
4. Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
5. Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).