|Copyright, Doug Kapustin Photography, 2014|
As an aside, if you’re interested in learning more about our frustrating and somewhat laughable introduction to “fresh powder”, you might want to check out the full story from my personal memoir and essay collection. Just click here to read it.
1 lb. crusty country-style French loaf (about 10 loosely packed cups), cubed and left to stale for a day or two
¼ cup good olive oil
4 tsp. chopped fresh thyme
3 large cloves garlic, minced
1 lb. baby Portobello mushrooms, chopped (or an assorted mix of mushrooms)
1 ½ cups finely chopped onion
1 cup finely diced red pepper
½ cup finely diced celery
½ cup chopped fresh Italian parsley
8 large eggs
2 tsp. salt
1 tsp. black pepper
Preheat oven to 375 degrees. Butter a 9x13 glass baking dish. Place bread cubes in a very large bowl. Add oil, thyme, and garlic. Toss to coat. Spread cubes on large rimmed sheet pan. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to large bowl.
Bake uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before cutting into squares or scooping into mini-ramekins for easy serving or reheating.
*Recipe originally named Savory Bread Pudding with Mushrooms and Parmesan Cheese and was slightly modified here. Courtesy of Bon Appétit website.