Caramelized Onion And Mushroom Pudding (With Bakon?!?!)

Remove the stems from the mushrooms and discard or reserve for stock. Slice the caps in about 1/3 inch slices.

Place the mushroom slices in a bowl, add the oil and salt and toss thoroughly. Place on a baking sheet and roast in a 350F oven for 30 to 40 minutes, turning them every 10 minutes. Set aside to cool.

In a large saute pan, melt 2 tablespoons of the butter, add the sliced onions and cook over medium heat until lighly caramelized. This will take about 15 minutes. Place in a small bowl to cool.

In the same saute pan, melt the remaining 3 tablespoons of butter, add the sliced mushrooms, garlic and thyme and over high heat saute until the mushrooms brown up.

Whisk the eggs, half and half and black pepper together and add to the bread cubes. Stir in the caramelized onions, the sauteed mushrooms, one cup of the Fontina and the Bakon?!?!

Pour the mixture into the well buttered baking dish, top with the remaining Fontina, cover and refrigerate for 4 to 6 hours.

Bake the pudding in a pre heated 350F oven for 40 to 45 minutes. Let rest for about 10 minutes before cutting.