Savory Bread Pudding With Mushrooms and Brussels Sprouts

Serves 4

2 tablespoons unsalted butter plus a little extra to grease the baking pan

1 tablespoon olive oil

½ cup onion or shallots, finely minced

2 garlic cloves, grated

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon dried red chile flakes

8 ounces mushrooms (I use the Mycopia Chef’s Sampler; see Note)

8 Brussels sprouts, thinly shaved or sliced

3 cups stale bread cut into ½-inch cubes

6 large eggs

1 cup whole milk

1½ teaspoons fine sea salt

¼ cup grated Parmesan

Instructions: Preheat the oven to 350 degrees.

Grease a 9-by-13-inch rectangular baking pan with a little butter.

Melt the butter in a large skillet on medium-high heat and cook until the solids start to turn reddish brown, about 3 to 4 minutes, then add the olive oil. Add the onion and saute for 4 to 5 minutes until they start to turn translucent. Add the garlic and saute for 30 seconds. Add the turmeric, cumin, chile flakes and cook for an additional 1 minute. Carefully fold in the mushrooms to coat evenly and cook for 3 minutes. Add the Brussels sprouts and cook an additional 5 to 6 minutes until they are tender.

Transfer the contents of the pan to a large mixing bowl with the bread cubes, scraping any leftover bits. In a medium bowl, whisk the eggs, milk and salt and pour it over the bread mixture in the bowl. Transfer the contents to the prepared baking dish. Sprinkle the Parmesan on top and bake for at least 30 minutes or until the egg is fully set and the top is goldenbrown and crusty. Remove from heat and serve warm.

Note: If using the sampler, there is no need to chop the mushrooms, or you can substitute with sliced white or brown button mushrooms.