Savory Bread Pudding

Sometimes in the fall you just need something savory. This definitely fits the bill.

Savory Bread Pudding

3/4 loaf sourdough bread, cut into cubes
olive oil
1 onion, chopped
6 sprigs thyme
1 clove garlic, chopped
12 oz cremini mushrooms
3 sage leaves
1/2 c white wine
4 eggs
2 c milk
salt/pepper
1 t smokey paprika
1 1/2 c fontina cheese, grated

Grease a casserole dish. Place enough bread cubes to cover the bottom of the dish. Set aside. Saute onions and 2 sprigs of thyme in olive oil until caramelized (about 15-20 minutes). Add garlic and cook until fragrant. Spread onions over the bread cubes - discarding thyme sprigs. Return pan to heat and add additional olive oil and mushrooms, sage, and remaining thyme sprigs. Saute until mushrooms begin to give off liquid. Let liquid reabsorb and add wine. Cook until wine is evaporated. Spread over bread cubes and onions.

In a bowl whisk eggs and milk, salt/pepper, and paprika. Spread about half the cheese over mushrooms and add enough bread cubes to cover the mushrooms. Spread remaining cheese over top and sprinkle with a little paprika. Cover and bake in 375 oven for 20 minutes. Remove lid and cook for another 15 minutes or until set and bread is slightly toasted.