Serves 10 to 12

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1 loaf white bread

1 loaf brioche

1 ounce garlic, sliced (about 6 cloves)

2 small red onions, sliced

1 large carrot, diced

10 ounces butter

2 cups white button mushrooms

2 cups oyster mushrooms

2 cups shiitake mushrooms

1 ounce fresh thyme

1 ounce fresh rosemary

10 eggs

16 ounces whole milk

16 ounces chicken stock

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1. Cut bread into 1-inch cubes and let dry overnight on kitchen counter.

2. Preheat oven to 350 degrees.

3. Saute butter, onions, garlic, and carrots until carrots are tender but not soft.

4. Add mushrooms, rosemary, and thyme. Saute to a light chestnut color.

5. Pour over bread mixture.

6. Mix egg, milk, and chicken stock. Slowly add to bread mixture until moist. Mix well.

7. Bake at 350 degrees until golden brown, about 25 minutes.

- From chef Sylva Senat of Maison 208

Per serving: Per serving: 425 calories, 11 g protein, 34 g carbohydrates, 28 g fat, 16 g saturated fat, 209 mg cholesterol, 694 mg sodium, 4 g dietary fiber, 6 g sugar.

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