THIS TOTALLY UN-FUSSY bread pudding shines with a medley of wild mushrooms.

4 – 6 cups stale country bread, cut into 1-inch cubes
4 tbsp butter, divided (plus more if needed)
2 medium yellow onions, chopped
1 lb wild mushrooms (e.g., chanterelles, porcini, hedgehogs, etc.), rough cut
3 large eggs
2 cups half and half
1 heaping cup grated Gruyère cheese
handful parsley, chopped
salt and pepper, to taste

1. In a large skillet, sauté onions in 2 tablespoons of butter over medium heat until caramelized. Add more butter if necessary and reduce heat so that onions are nicely browned and not burned. Remove from pan.

2. Pre-heat oven to 350 degrees.

3. In same pan, melt another 2 tablespoons of butter over medium heat and sauté mushrooms. Cook off any liquid released by mushrooms and season with salt and pepper. Remove from pan.

4. Beat eggs in a large bowl with half and half. Mix in grated cheese and parsley. Season with salt and pepper, to taste. Add bread, onions, mushrooms, and stir together.

5. Grease an 8-inch baking dish and dollop in bread pudding. Cover and bake for 20 minutes. Remove lid and bake another 20 minutes, until pudding begins to brown on top and is cooked through.