Recipe: Brioche Bread Pudding

Makes 6 to 8 servings

2 tablespoons unsalted butter, divided

1/2 medium yellow onion, medium dice

2 cloves garlic, small dice

1/2 Granny Smith apple, medium dice

1 tablespoon fresh sage, chopped fine

1 teaspoon fresh thyme, chopped fine

1/2 cup toasted pecans, chopped

Salt and pepper

1 cup fresh chanterelles, medium dice

1 tablespoon white wine

4 whole large eggs

2 cups half & half

5 cups brioche or challah torn into 1-inch pieces

1. Preheat oven to 350 degrees. Butter an 8-inch ovenproof casserole with 1 teaspoon of the butter. Place a sauté pan over medium heat and add 1 tablespoon butter. Add onions when butter is melted and cook until almost soft, 4-5 minutes. Add garlic, apples, sage, thyme and pecans, and cook 3-4 more minutes. Season with salt and pepper. Remove to a bowl and reserve.

2. Add remaining butter to sauté pan and cook mushrooms until liquid is released. Season with salt and pepper and cook until liquid is almost gone. Add 1 tablespoon of white wine and reduce. When liquid is almost gone remove mushrooms from heat and add to onion mixture.

3. In a separate large bowl, combine the eggs and the half & half. Blend well with a whisk. Season with 1 teaspoon salt and 1/2 teaspoon cracked pepper. Add brioche and cooled vegetable mixture to eggs and mix well. Pour complete mixture into buttered casserole.

4. You may complete this much up to one day before to let bread absorb all the liquid. Keep refrigerated.

5. Cover dish with foil and place in 350-degree oven. Remove foil after about 15 minutes and bake for a total of 35-40 minutes, until browned on top and hot and bubbly all the way through. Let rest 10 minutes before serving.

Tom Dillard, Seattle Culinary Academy

at Seattle Central Community College