Directions: |
Directions:Preheat the oven to 350ºF.
Trim off the crusts from the bread, then cut them into large dice (it should yield about 6 cups). Arrange the cubes in a single layer on a baking sheet and toast in the oven until light golden, 10-15 minutes. Leave the oven on.
Meanwhile, cut the mushrooms into ¼” slices. Mince the garlic. Thinly slice the chives. Heat a medium ovenproof sauté pan or cast iron skillet over medium-high heat. When the pan is hot, add the mushrooms in a single layer. Season with salt and pepper and cook without moving until browning on the bottom, about 3 minutes. Stir in the olive oil and cook until tender, about 3 minutes longer. Add the garlic and cook until fragrant, about 1 minute. Remove the mixture to a medium bowl. Stir in the chives.
Scatter one-third of the toasted bread cubes on the bottom of the pan used for the mushrooms, then top with one-third of the cheese, then half the mushrooms. Repeat with another layer of bread, cheese, and mushrooms. Too with a final layer of bread, then the remaining cheese.
In a large bowl, whisk together the eggs, milk, and cream and season with salt and pepper. Pour two-thirds of the milk mixture over the bread and allow to soak at room temperature for 15-20 minutes.
While te bread pudding soaks, make the red onion jam: Halve and thinly slice the onion. Strip the thyme leaves from the stems. In a small saucepan, melt the butter over medium heat. When the butter is foamy, add the onion, thyme, and crushed red pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes.
Stir in the wine, vinegar, and sugars. Bring to a simmer, then cook, stirring occasionally, until sticky and caramelized, about 15 minutes longer. Remove the pan from the heat and allow to cool to room temperature, about 15 minutes. Taste and add salt and black pepper as needed. Set aside.
When the bread pudding has soaked, pour over the remaining milk mixture. It should be mostly submerged, with some bread poking out through the custard. Bake until the custard is set and the bread is deep golden, about 1 hour. Set aside to cool. Leave the oven on, but increase the oven temperature to 425ºF for the steak.
In a medium pan, heat the olive oil over medium-high heat. Pat the steak dry and season generously on both sides with salt and pepper. When the oil is shimmering, add the steak and sear, without moving, until well browned, about 4 minutes per side. Transfer the pan to the oven and cook until medium-rare, 3-5 minutes. Immediately transfer the steak to a large cutting board or plate, top with the butter and whole thyme sprigs, and allow to rest for 5-10 minutes.
Slice the steak against the grain. Serve family-style with the red onion jam for spooning on top and the bread pudding alongside. |
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