Savory Wild MushroomBread Pudding

Makes 6 to 8 servings

1tablespoon olive oil or butter

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

1/2cup diced onion

1/3cup diced celery

1tablespoon minced fresh garlic

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

1 1/2tablespoons minced fresh sage

1tablespoon minced fresh thyme or lemon thyme

1 1/2teaspoons salt

1/4teaspoon black pepper

1 1/2cups half-and-half

1 1/2cups milk

2eggs

2 eggyolks

Preheatan oven to 325¡F. Heat the oil in a large saut⁄ pan or skillet over medium-highheat. Saut⁄ the mushrooms and onion for 3 to 4 minutes, or until three-quartersdone. Add the celery and saut⁄ for about 1 1/2 to 2 minutes more. Add thegarlic and saut⁄ for 30 seconds more, taking care not to burn the garlic.Remove from the heat.

Combinethe bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cookedmushroom mixture and set aside.

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

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

Bakefor 50 to 60 minutes, or until the custard is just set in the center. Do notoverbake or the custard will scramble.

ChefÕsNote: It is important to use arustic-style bread for this recipeÑnot airy bread.

Recipe from Kathy CaseyÕsNorthwest Table, Chronicle Books, San Francisco. Copyright © 2006 by KathyCasey.