Good Food Matters » Blog Archive » Chanterelle Bread Pudding

Ingredients

• 1 pound chanterelle mushrooms, carefully cleaned
• 2 cups half-and-half
• 2 sprigs rosemary
• 2 sprigs thyme
• 4-5 sage leaves
• 3 tablespoons butter
• 1/2 medium onion, diced
• 1 carrot, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups cubed sturdy stale bread
• 1 1/2 cups shredded cheese–combination of Parmesan and Gruyere
• 4 eggs, lightly beaten