Brioche bread filling with mushrooms (side dish)

Ingredients:

• 140g unsalted butter, plus extra for greasing the pan
• 700 g assorted mushrooms (such as oyster mushrooms, shiitake mushrooms, and/or cremini mushrooms), trimmed and thinly sliced
• 3 leeks (white and light green parts only), halved lengthwise, thinly sliced ​​and rinsed
• 1 tbsp fresh thyme
• 1 tbsp finely chopped fresh rosemary
• 2 cups lightly salted chicken or vegetable broth
• 2 large eggs
• 1 cup heavy cream
• 0.5 cup chopped fresh herbs (such as parsley, tarragon, and chives)
• 16 cups stale brioche, cut into 1cm cubes (700g)

Preparation:

1. Preheat oven to 190°C; grease a shallow 3-quart baking dish with butter.
2. In a large nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until tender, 8-10 minutes. Transfer the mushrooms to a plate and wipe the skillet clean.
3. In the same skillet, melt 6 tablespoons of butter over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, salt, and a few grinds of freshly ground black pepper. Bring to a boil, then remove from heat.
4. In a large bowl, whisk the eggs and cream together. Add the herbs, bread cubes, and mushroom mixture and stir to distribute evenly. Transfer the filling to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small cubes and spread evenly over the filling.
5. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20-30 minutes.