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Total Time: 2 hours plus time to chill Serve: 8 to 10 1 1 lb. loaf crusty bread like ciabatta, country white or rosemary sourdough (about 8-cups when cubed) 1/4 c. Henry's Olive Oil 3 cloves minced garlic 3 tsp. thyme 6 Tbsp. Henry's Unsalted Butter 3 cloves minced garlic 4 stalks celery 1 large yellow onion 2 lbs. assorted mushrooms (oysters, chanterelles, shiitakes, cremini, white), sliced 1 tsp. rubbed sage 1/4 c. sherry 2 c. Henry's Milk 1 c. orgnaic heavy cream 1 c. vegetable broth 6 Henry's Large Eggs 2 Tbsp. chopped fresh sage 2 Tbsp. chopped fresh thyme 2 Tbsp. chopped fresh marjoram 2 Tbsp. chopped fresh rosemary 1 tsp. salt 1/2 tsp. cracked black pepper 2/3 c. grated Parnigiano-Reggiano Cheese Cut bread into 1-inch chunks and toss with olive oil, thyme and garlic. Spread evenly on a cookie sheet and bake for 15 to 20 minutes, until crisp, turning once. Heat butter in a large sauté pan. Add garlic, celery and onions. Cook for 3 minutes. Add mushrooms, sage and sherry. Cook for 4 to 5 minutes, until mushrooms are soft. Season with salt and pepper; set aside. Place milk, heavy cream, broth, eggs, fresh herbs, salt and pepper in a blender. Pulse until smooth. To assemble, spray a 9x13 baking dish with cooking spray. Place 1/2 the bread on the bottom of the pan. Add sautéed vegetables and top with remaining bread. Carefully pour custard mixture over the layers, making sure all the bread is covered. Cover and refrigerate for at least 3 hours before baking, overnight is best. Sprinkle with cheese and bake for 45 minutes at 375° F, or until golden and bubbly. |
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