Mushroom and Sausage Bread Pudding

4 tablespoons unsalted butter, divided
2 large eggs
3/4 cup heavy cream
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 pound Kirkland Signature/Panné Provincio French baguette, cut in 1/2-inch cubes
1/2 cup minced yellow onion
1 garlic clove,minced
1 pound fresh mushrooms, halved and sliced thin
4 Aidells* Chicken Apple Smoked Sausage Links, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried

1. Preheat oven to 325°F. Grease a 9-by-11-inch baking dish with 2 tablespoons butter.
2. In a large bowl,whisk eggs into cream. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Add bread cubes and stir to mix well.
3. In a large skillet,melt 2 tablespoons butter over medium heat. Add onions and sauté for 5 minutes. Add garlic,mushrooms and sausage; sauté until mushrooms are tender. Stir in thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Add contents of skillet to bread mixture and toss until mushrooms are evenly distributed.
5. Spread mixture in the baking dish and set in a roasting pan. Add enough hot water to the roasting pan to reach halfway up the sides of the baking dish.
6. Bake for 35 minutes, or until set. Remove baking dish from the roasting pan and let cool slightly. Serve directly from the dish.

Makes 6-8 servings.
Variation: Place salad greens tossed in olive oil and balsamic vinegar on a plate and top with warm bread pudding.