My grandma from Ireland shared this recipe with me, and I promise I make it throughout the year!

In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and thyme.

Add the cubed bread to the egg mixture, stirring to coat. Let it sit for about 10 minutes to absorb the liquid.

Stir in the mushroom mixture and half of the Parmesan cheese.

Pour the mixture into the prepared baking dish and sprinkle the remaining Parmesan cheese on top.

Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.

While the pudding is baking, prepare the mushroom sauce. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.

Gradually whisk in the broth, stirring constantly until the sauce thickens.

Season with salt and pepper to taste, and stir in the fresh parsley.

Serve the bread pudding warm, drizzled with the mushroom sauce.

For a vegetarian version, use vegetable broth instead of chicken broth. You can also add cooked spinach or kale to the bread mixture for extra greens. If you prefer a bit of spice, a pinch of red pepper flakes can be added to the mushroom sauce. For a cheesy twist, try adding shredded Gruyère or cheddar cheese to the bread mixture.