3 TBSP INFUSED Butter Olive Oil***, divided 1-1/2 lbs Sliced fresh mushrooms 1 large Onion, chopped 1/2 cup INFUSED Traditional Balsamic Vinegar 1 tsp Dried marjoram 1/2 tsp Salt 1/4 tsp Freshly ground black pepper 1 can (10 1/2 oz) condensed beef consomme, undiluted 1 cup Heavy whipping cream 2 large Eggs 2 large Egg yolks 1 TBSP Minced fresh thyme or 1/4 teaspoon dried thyme 6 cups day-old cubed sourdough bread, crust removed 8 oz cream cheese, cut into 1/2-inch cubes
Preheat oven to 350°. In a large skillet, heat 2 tablespoons INFUSED Butter Olive Oil over medium heat. Add half of the mushrooms and onion; cook and stir 6-8 minutes or until mushrooms are tender. Remove from pan. Repeat with remaining INFUSED Butter Olive Oil and mushrooms.
Return mushrooms and onion to pan. Add INFUSED Balsamic vinegar, marjoram, salt and pepper. Cook until liquid evaporates, stirring frequently, about 5 minutes. Remove from heat; cool slightly.
In a large bowl, whisk consomme, cream, eggs, egg yolks and thyme until blended. Stir in bread cubes and mushroom mixture; let stand 10 minutes or until bread is softened.
Transfer to a greased 13x9-in. baking dish; top with cream cheese. Bake, uncovered, 40-45 minutes or until set. Serve warm.
***INFUSED Wild Mushroom and Sage, Rosemary or Herbes de Province would be delicious substitutions for Butter Olive Oil.