Savory Chanterelle Bread Pudding

• 1 tablespoon olive oil or 1 tablespoon butter
• 2 cups cleaned and sliced chanterelle mushrooms (about 10 ounces)
• 1/2 cup diced onion
• 1/3 cup diced celery
• 1 tablespoon minced fresh garlic
• 4 cups bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread)
• 1 1/2 tablespoons minced fresh sage
• 1 tablespoon minced fresh thyme or 1 tablespoon lemon thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 1/2 cups half-and-half
• 1 1/2 cups milk
• 2 eggs
• 2 egg yolks

1. Preheat oven to 325u0b0F.
2. In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
3. Toss bread cubes with mushroom mixture, herbs, salt and pepper.
4. Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
5. Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).

olive oil, chanterelle mushrooms, onion, celery, fresh garlic, bread, fresh sage, thyme, salt, black pepper, milk, eggs, egg yolks

Taken from www.food.com/recipe/savory-chanterelle-bread-pudding-437017 (may not work)