6 to 8
From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread.
3 cups whole milk
2 cloves garlic, minced
3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided
1 teaspoon chopped fresh thyme
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/4 pounds chanterelle
mushrooms, cleaned, trimmed and sliced
1 teaspoon kosher salt
8 cups stale country white bread, crust on, cut or torn into about 1/2 -inch pieces
1 cup grated Gruyere cheese
1 cup grated Emmentaler cheese
1. Heat the oven
to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, garlic, sage, thyme and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.
2. Heat the butter
and oil in a large skillet over medium heat. Add the mushrooms and salt and saute, stirring often, until the mushrooms are soft and fragrant and beginning to caramelize, about 6 minutes. Remove from the heat; set aside.
3. In a large bowl
, whisk the eggs. Whisk in the cooled milk. Add the bread pieces, cheeses and sauteed mushrooms and stir until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.
4. Bake for 35 minutes
, until golden brown, rotating once for even cooking. Serve immediately.
Each of 8 servings