Savory Bread Pudding: Maple-Bacon-Mushroom | Alternative to Stuffing/Dressing | Gail Simmons

Preheat the oven to 350°F. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry. 

Meanwhile, in a large pan, cook the bacon over medium-high heat until crisp. Remove to a paper towel-lined plate to drain. Drain all but two teaspoons of fat from the pan, then add the onions and cook until soft and translucent. Add the mushrooms and cook, stirring constantly, until golden and liquid has evaporated, about 10 minutes. Season with salt and pepper. Add the wine and cook on high heat until liquid cooks down to about 2 tablespoons, then stir in 1 tablespoon sage and transfer mushroom mixture to a bowl. Coarsely chop the bacon and stir into the mushroom mixture.    

In a large bowl, whisk the eggs with the milk. Stir in the mushroom mixture, brioche, ¼ teaspoon salt, big pinch of pepper, and 2 tablespoons maple syrup to thoroughly coat. Let stand 8 to 10 minutes to allow the brioche to absorb the egg mixture.  

Brush an 8-by-11-inch baking dish with 1 tablespoon melted butter. Add the bread pudding and drizzle the remaining tablespoon melted butter and 2 tablespoons maple syrup on top. Bake until set and golden, about 50 minutes. Let the bread pudding cool slightly and sprinkle with remaining 1 tablespoon sage before serving.