Mushroom Bread Pudding

8 standard portions

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Ingredients

• 1 pound bread (firm white sandwich, French, or Italian bread cut into ½-¾ inch cubes, about 10 cups)
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 2 ribs celery (diced)
• 1 pound mushrooms (diced small)
• 2 cloves garlic (minced)
• ¼ cup fresh parsley (chopped)
• 2 tablespoons fresh sage (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 ¾ cups vegetable stock (divided)
• 2 eggs (beaten)

Method

1. To lightly toast and dehydrate the bread, place bread cubes on a half size rimmed baking sheet and toast in the oven at 210°F (100°C) for 90 minutes, flipping every 30 minutes. This can be done a few days ahead.
2. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Spray a 9x13 inch casserole dish with nonstick spray.
3. In a large 12 inch skillet, over medium heat, melt the butter, heat olive oil and saute the onion and celery until they start to soften.
4. Add mushrooms, season with salt and pepper, and cook until the mushrooms are tender.
5. Add the garlic, and cook for 30 seconds or until it's fragrant then remove from heat.
6. In a bowl, whisk the eggs with 1 cup of the vegetable stock. Set aside.
7. In a large mixing bowl, combine the toasted bread with the mushroom mixture, and chopped herbs.
8. Pour the egg mixture all over the bread, then toss the bread with your hands. Then, gradually add the remaining vegetable stock until the bread is soaked all the way through but not mushy.
9. Cover with foil, and bake in the oven for 30 minutes (the pudding is ready when the internal temperature reaches 160°C). Remove the foil, and continue cooking for 10 more minutes or until the top starts to brown. Serve warm.