One bite of this rich side-dish will make you swoon.
4 eggs plus 1 egg yolk
2 cups heavy cream
1 tablespoon fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (16-ounce) loaf sourdough bread, cut into bite-sized cubes
6 tablespoons unsalted butter, divided
1 tablespoon canola oil
1 yellow onion, finely diced
1 tablespoon minced garlic
1 pound assorted mushrooms (a mix of shitake, oyster, crimini and button)
1/2 cup brandy or white wine
1. Preheat oven to 350 degrees F. and butter a 9x13-inch baking dish. Whisk together eggs and cream in a large bowl. Add thyme, salt and pepper and whisk again. Add bread cubes and toss to coat. Set aside. Put a full kettle of water on the stove to boil (you will use the water for a water bath).
2. Heat butter and oil in a large skillet over medium-high heat. Cook onion, garlic and mushrooms, stirring often, until onion is golden. Add brandy or white wine to deglaze the pan, using spatula or wooden spoon to scrape up browned bits on the bottom of the skillet. Cook until the liquid is just evaporated and remove from heat.
3. Add mushroom mixture to bread mixture and fold to incorporate. Pour mixture into baking dish. Cut remaining butter into pieces and scatter on top of bread pudding. Cover with foil. Place baking dish in a large roasting pan or another large baking dish. Set pans in oven. Pour boiling water in roasting pan until it reaches half-way up the sides of the baking dish (this is called a water bath).
4. Bake for 45 minutes. Remove foil and continue to bake for another 15 minutes or until a knife inserted in the middle comes out clean and top is golden. Remove from oven and let sit for 5 to 10 minutes before cutting to serve.
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