Savory Bread Pudding

Finely dice the shallots. Set aside.

Melt the butter in a pan over medium heat. Add the shallots, and cook until soft.

Slice the cremini mushrooms and add to the soft shallots. Cook until everything is golden brown. Transfer to a bowl and cool slightly.

Slice the croissants into 5-6 pieces and arrange evenly in a 9 x 13 casserole dish. Evenly spread the cooled mushroom + shallot mixture over the croissants.

Finely chop the fresh sage & thyme, and sprinkle evenly over the casserole dish.

In a medium sized bowl, combine eggs, cream, half + half, salt, and pepper. Whisk until thoroughly combined. 

Pour the egg custard mixture over the casserole dish. Lightly push the tops of the croissants to ensure being coated with custard. 

Bake for 50 – 55 minutes, until the top is browned and the custard is set.

Serve immediately, with mushroom gravy. *see recipe for details