Savory Wild Mushroom Bread Pudding

Makes 6 to 8 servings

1 tablespoon olive oil or butter

2 cups cleaned and sliced wild mushrooms (about 10 ounces)

1/2 cup diced onion

1/3 cup diced celery

1 tablespoon minced fresh garlic

4 cups 1-inch-cubed firm, rustic French- or Italian-style bread

1 1/2 tablespoons minced fresh sage

1 tablespoon minced fresh thyme or 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

Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the mushrooms and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.

Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.

Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.

Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.

Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.

Chef’s Note: It is important to use a rustic-style bread for this recipe—not airy bread.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.