Overnight Savory Fontina Bread Pudding

• 1 1/2 (8-ounce) baguettes, cut or torn into 1-inch cubes (about 9 cups)
• 1 (12- to 16-ounce) package bacon, chopped
• 2 (8-ounce) packages sliced baby bella (cremini) mushrooms
• 3 tablespoons stone-ground mustard, divided
• 1/2 cup chopped fresh basil
• 8 ounces fontina cheese, shredded
• 5 large eggs
• 2 cups milk
• 3 tablespoons sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Place bread pieces in a lightly greased 13- x 9-inch baking dish, and set aside.
2. Cook bacon over medium-high heat in a large skillet 15 minutes or until crisp, stirring occasionally. Remove bacon from pan, and drain on paper towels, reserving about 2 tablespoons drippings in skillet.
3. Add mushrooms, and saute 10 minutes or until tender. Add 2 tablespoons mustard, and cook 1 minute more. Drain any excess liquid from pan. Transfer mushroom mixture to reserved baking dish; add bacon and basil, and toss with bread until evenly distributed. Sprinkle evenly with cheese.
4. Whisk together remaining 1 tablespoon mustard, eggs, and next 4 ingredients in a large bowl. Pour over bread mixture, cover with foil, and chill at least 8 hours or overnight.
5. Preheat oven to 350u0b0. Remove bread pudding from refrigerator, and bake, covered with foil, at 350u0b0 for 35 minutes. Uncover and bake 15 to 20 minutes more or until light golden brown.

baguettes, bacon, baby bella, stoneground mustard, fresh basil, fontina cheese, eggs, milk, sour cream, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/overnight-savory-fontina-bread-pudding (may not work)