Whenever I make this meal, my husband's face beams with joy.

Servings: 6

8 cups of day-old bread, cubed
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
4 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, sautéing until they are soft and translucent, about 5-7 minutes. Remove from heat and set aside.

In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and dried thyme.

Add the bread cubes to the egg mixture, tossing gently to coat. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid.

Stir in the sautéed vegetables and half of the grated Parmesan cheese.

Pour the mixture into the prepared baking dish, spreading it evenly.

Sprinkle the remaining Parmesan cheese over the top.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.

Remove from the oven and let it cool for a few minutes before garnishing with chopped fresh parsley and serving.