Cut the potato bread slices into 1 inch cubes. Place them in a large bowl or spread out onto a baking sheet and set aside to stale overnight.
4 cups potato bread, 1 inch cubes
Heat a large saute pan over medium heat and add the butter. Add the mushrooms and saute until soft, about 4-5 minutes.
4 tablespoon unsalted butter, 2 cups baby bella mushrooms, diced
Add the flour and stir to coat the mushrooms. Then add the broth a little bit at a time, whisking constantly. Add the diced onion and celery and stir to combine.
¼ cup all purpose flour, 2 cups vegetable broth, 1 ½ cups vidalia onion, diced, ½ cup celery, diced
Add the rosemary, thyme, salt and pepper. Turn the heat to low and simmer for 20 minutes until the sauce is thick and the onion is translucent. Set aside to cool completely.
½ teaspoon salt, ⅛ teaspoon pepper, ½ teaspoon garlic powder, 1 tablespoon fresh thyme, ½ tablespoon fresh rosemary
In a medium bowl add the eggs and cream and whisk them together until completely combined.
3 large eggs, ⅓ cup heavy cream
When the sauce is cool, pour it into a large bowl and add the stale bread. Gently mix the bread and sauce together until coated, then pour in the custard. Gently combine.
Preheat the oven to 350 degrees F/177 degrees C.
Pour the bread pudding into a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165 degrees F/73 degrees C.
Garnish with fresh thyme, serve warm and enjoy!