Savory Bread Pudding

Yield: 10-12 servings

1 pint heavy cream
1 pint milk
2 teaspoons chopped herbs (mixed rosemary and thyme)
6 eggs, whisked together
2 pounds bread, cut into 1½-inch cubes

5 ounces yellow onion, diced
3 ounces butter

2 pounds wild mushrooms
3 ounces butter

2 tablespoons minced garlic
4 ounces chives, chopped
1 tablespoon minced herbs (mixed rosemary and thyme)
8 ounces grated Gruyere
2 ounces grated Parmesan
Salt and pepper, to taste

Preheat the oven to 350F (low fan).

Combine the heavy cream, milk and 2 teaspoons herbs and bring to a boil. Slowly temper into the eggs, whisking constantly.  Add the bread to the custard, stirring to coat.  Allow the bread to sit in the custard and absorb it, stirring occasionally.

Combine the onion and butter in a pan and sauté until onions are softened. Set aside.

Combine 3 ounces butter, garlic, and wild mushrooms in a pan and sauté until mushrooms soften. Set aside.

Once the bread has absorbed the majority of the custard, add in the cooked onions and mushrooms, chives, minced herbs, cheeses, salt and pepper. Stir to combine.

Press into a large, buttered casserole dish.

Bake for approximately 25 minutes.