Savory Bread Pudding

This is a recipe from my dear friend, John Brosnan. I make this a couple times every winter. It is delicious and makes great leftovers. Perfect for a larger gathering because it serves 10-12 people.

Ingredients

1 1/2 lbs. french bread, crusts removed, shredded
3 large onions, sliced
Butter, at least 1 stick
1 lb. crimini brown mushrooms
1 T. fresh thyme
2T. fresh parsley
1 head spinach
2+ cups Gruyere
2+ cups swiss, any kind
1 cup parmesan
2 cups whole milk
6 eggs
Cayenne
Garlic
Salt + Pepper
Cornmeal or crushed pecans (optional)

preparation

Shred bread into 13" x 9" pan. It should be filled to the top. Saute onions in 3 T. butter, over medium-high heat, 20 minutes. Keep stirring until browned. Set aside. In sauce pan, saute mushrooms with sliced garlic, 1 tsp. thyme, and 2 tsp. fresh parsley, for 15 minutes. Set aside and cool. Saute spinach in butter. Add chopped garlic + salt after cooked. Mix whole milk, eggs, 2 tsp. salt + pepper, remaining thyme, parsley, and 1 tsp. cayenne. Add cheeses. Mix all ingredients together, in 2 batches if necessary. Butter 13 x 9 pan and add crunchy texture like cornmeal or pecans, if desired. Put mixture in pan and sprinkle with extra cheese + herbs. Bake at 350˚ for 45 minutes (20 minutes with foil, 20+ mins. without). Let sit for 5 minutes before serving.

note

I often add pimentòn (smoked Spanish paprika) to this dish for a smoky flavor. You can also add sausage if you like.