2 tablespoons butter 1 tablespoon oil 1 onion, chopped 1 pound button or crimini mushrooms, thinly sliced 1/3 cup sherry or dry white wine 3 tablespoons chopped fresh thyme Salt and freshly ground pepper 3 eggs, beaten 3 egg yolks, beaten 4 cups half-and-half 1 (1-pound) loaf stale French or Italian bread, cut into 1-inch cubes 1/2 pound Gruyere cheese, grated Prepared sausage gravy

Step 1 In a large sauté pan, melt the butter and oil over medium-high heat. Add the onion and cook, stirring frequently, until the onion is softened and just beginning to color, 8 to 10 minutes. Stir in the mushrooms and continue to cook, stirring frequently, until the mushrooms soften and begin to give up their moisture. Continue cooking until most of the liquid has evaporated from the mushrooms and both the mushrooms and onions are a rich golden.

Step 2 Remove the pan from the heat and add the wine. Return the skillet to the heat and stir, scraping any flavoring from the bottom of the pan, until the wine is absorbed, 2 to 3 minutes. Remove from heat, stir in the thyme and season with one-half teaspoon salt and one-fourth teaspoon of pepper, or to taste. Set aside.

Step 3In a large bowl, whisk together the eggs and egg yolks. Beat in the half-and-half, then stir in the mushroom mixture. Stir in the bread cubes, then the cheese. Place the bread pudding base into a greased 13-by-9-inch baking dish or casserole. Cover loosely and refrigerate the mixture until ready to bake, up to overnight.

Step 4Heat the oven to 375 degrees. Remove the baking dish from the refrigerator to warm slightly as the oven heats.

Step 5Bake the bread pudding, uncovered, until the pudding is well-puffed and the topping is golden, about 45 minutes. Serve immediately, with the prepared sausage gravy on the side.

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