• Cooking Time: 1 hour 15min
• Servings: 8
• Preparation Time: 15-20min
• 2 cups heavy whipping cream
• 4 large whole eggs
• 1 egg yolk
• 3 tsp. thyme
• 2 tsp. salt
• 1 tsp. pepper
• 1 lb (or 1 loaf) sourdough bread cut into bite-sized cubes
• 1 tbsp. canola oil
• 1 medium onion, finely diced
• 1 tbsp. garlic
• 1 lb assorted fresh mushrooms
• 1/2 cup vegetable stock

1. Whisk eggs and egg yolk together. Add whipping cream and whisk until mixed. Add thyme, salt and pepper and whisk again. Add cut up bread and fold in. Let sit for 45min-1 hour. In the meantime, saute onions, garlic and mushrooms in canola oil. Deglaze with vegetable stock and cook until almost au sec. Add mushroom mix to bread mix and fold to incorporate. Preheat oven to 350F. Pour mixture into a sprayed 9x13 pan. Bake covered for an hour or until toothpick comes out clean. Bake uncovered for about 15min or until desired color/doneness appears on top.

This recipe was given to me by Kathy A. Shreve, deli-bistro chef who works at Rosauer's grocery store in Bozeman, MT. I attended a cooking class with her, and absolutely loved her savory bread pudding.