1 large stale baguette (or any other stale bread), sliced
Mix all the ingredients for the milk sauce mixture, reserve.
Sautée the mushrooms in water (or oil) until they become golden brown, then add the remainder of the ingredients, sauté for 5 minutes more, turn off the heat. Reserve.
On an oven-safe dish, assemble the bread pudding by adding the sliced bread in the dish, soak it with the milk sauce mixture, add the vegetables and proceed with it until you complete the layers, finish with cherry tomatoes and fresh thyme, put it in the oven for approximately 35 minutes at 185C (350F). Remove from the oven and serve it, drizzle with some truffle oil if you have it, and enjoy it!