Butternut Squash and Wild Mushroom Bread Pudding

Just in time for Thanksgiving, a festive recipe by Chef Josh Thomsen of Agricola Community Eatery, opening January 2013.

Ingredients:

• 1 loaf brioche
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 2 cups diced yellow onions
• 1-1/2 lbs chanterelle mushrooms, or any combination of domestic mushrooms,
• shiitake, hedgehog, porcini and oyster
• 3 cups diced butternut squash
• 1 tablespoon chopped parsley
• 2 cups milk
• 1 cup creme fraiche
• 6 whole eggs
• 1 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1/2 cup grated asiago cheese

Directions:

1. Roast butternut squash with olive oil, salt and pepper at 400 degrees, about 7 minutes, until tender.
2. Roast mushrooms with thyme and garlic in a 475 degree oven for 7 minutes.
3. Remove crust from the bread and cut into 1 inch cubes.
4. Grease a large baking dish about 12″ by 18″ with some of the butter.
5. In a large saute pan melt the remaining butter and saute the onions until soft.
6. In a large bowl, toss together bread, mushrooms, squash and parsley.
7. In another small bowl, whisk together the milk, creme fraiche, eggs, salt, pepper and cheese. Add the milk mixture to the bread mixture, pour into the baking dish and press down firmly.
8. Allow pudding to set 30 minutes before baking.
9. Reduce oven to 350 degrees and bake pudding about 1 hour. If pudding browns, cover with foil. Test for doneness by inserting a knife in the middle, it should come out clean

Serves 18.