I've had this recipe sitting in my "to try" pile for about a year and today was the day, a cold rainy October day. It was perfectly delicious; warm, comforting and tasted like fall, I felt happiness!
Wild Mushroom Bread Pudding
3 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
12 ounces cremini mushrooms, sliced
Kosher salt and black pepper
1 tablespoon thyme leaves, minced
1 teaspoon minced fresh sage leaves
6 large eggs
3 cups whole milk
1 cup grated Gruyere cheese
1/4 cup plus 2 tablespoons freshly grated parmesan cheese
1 1-pound loaf rustic artisan bread, cut into 1-inch pieces (I used sourdough)
Position a rack to the center of the oven and preheat to 375 degrees. Butter 12 individual ramekins or a 2 1/2-3 quart baking dish.
In a large sauté pan, melt the butter with the olive oil over medium-high heat. Sauté the onions until tender, about 5 minutes. Add the sliced fresh mushrooms and sauté just until they begin to give off some liquid, about 5 minutes more. Season with 1/2 teaspoon salt and fresh cracked pepper. Remove from the heat and stir in the fresh herbs.
In a large bowl, whisk together the eggs, milk, gruyere, and 1/4 cup parmesan. Whisk in 1/2 teaspoon salt and a few grinds of fresh cracked pepper. Add the bread cubes and let soak for 10-15 minutes, until most of the liquid is absorbed. Fold in the mushroom mixture.
Turn the bread pudding into the prepared baking dish. Sprinkle with 2 tablespoons parmesan cheese. Bake uncovered until puffed and golden and a knife inserted in the center comes out clean, anywhere from 40-60 minutes depending on the size and depth of your baking dish. Let cool for 15 minutes before serving. Garnish with parsley.
*I gave my bread pudding a very light dusting of freshly grated nutmeg before I put it in the oven.
Adapted from Piece of Cake