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Chestnut, Sausage and Sage Bread Pudding

8 servings

• 4 tablespoons olive oil
• 1/2 cup diced celery
• 1/4 cup diced leeks
• 2 shallots, diced
• 2 cloves garlic, chopped
• 1 pound sweet Italian sausage
• 1 tablespoon thyme
• 1 tablespoon chopped sage
• 2 cups chestnuts, roasted and sliced
• 1 cup grated Gruyere cheese
• 8 cups diced sourdough rye bread
• 2 cups half-and-half
• 5 eggs
• 1 ounce diced black truffle (optional)
• Salt and pepper, to taste

Preheat oven to 400 degrees. Butter a 9-inch loaf pan and line with parchment. Heat olive oil in a skillet over low heat and cook celery, leeks, shallots and garlic until softened but not browned. Add sausage; cook until browned. Add thyme, sage, chestnuts and Gruyere.

Place bread in a large bowl and add vegetable-cheese mixture. In another bowl, beat eggs and half-and-half, and season with salt and pepper. Pour the egg mixture over the bread. Mix well and place in the loaf pan. Bake for about 35 minutes, or until pudding is set.

(From chef Tony DiSalvo of Jack's La Jolla)

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