Savory Bread Pudding
variation on a recipe from "The Greens Cookbook", Deborah Madison - serves 10

I could have made a simple vegetarian stuffing for Thanksgiving. But I was so tired of making vegetable stock, that I opted for this custard-based bread pudding instead. It is VERY rich; but also very flavorful and filling, as it includes pecans, mushrooms, cream and cheese. A delicious, decadent splurge, and I will make it again.
1-1/2 cups pecan halves
2 tablespoons butter
2 cups chopped onion, (1 large)
1 teaspoon dried thyme
1/3 cup white wine or vermouth, optional
1 tablespoon olive oil
16 ounces mushrooms, sliced irregularly
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary

 1 pound Pugliese or Ciabatta, trimmed of crust, cut into large chunks
4 slices multi-grain bread, torn into large pieces
2 cups grated Monterey Jack cheese
1-1/2 cups grated Asiago cheese
4 large eggs
2 cups half-and-half
1 cup heavy cream
3/4 teaspoon salt
4 scallions, thinly sliced
1 Preheat oven to 375°. Place pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Spray an 8-inch by 12-inch (or large) casserole with cooking spray and set aside.
2 Melt butter in a large skillet over medium heat. Add the onion and a pinch of salt. Crumble in 1 teaspoon of dried thyme, and cook gently, stirring occasionally, until the onion is soft but not brown, 10 to 15 minutes. Toward the end of cooking, or when the pan gets dry, add the wine (optional-brings more flavor) to the pan and let it cook until evaporated.
3 Add the olive oil. Raise the heat and add the mushrooms and fresh herbs (sage and rosemary) to the pan. Cook for 5 minutes, stirring frequently. Remove from heat and season with salt and pepper.
4 Place the bread cubes in a large bowl. Add the mushroom mixture and the toasted pecans and toss thoroughly. Place half of bread mixture evenly in casserole. Top with half of the cheese. Add remaining bread mixture and top with remaining cheese.
5 Beat the eggs in a medium bowl. Whisk in the half-and-half, the heavy cream, 3/4 teaspoon salt and the sliced scallions. Pour this mixture over all; then press bread down with hands to flatten slightly, so that some of the custard can be absorbed.
6 Bake uncovered for 45 minutes, until custard is set and top is getting brown and crunchy around the edges.