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This lovely recipe comes from a charming new cookbook by Jeanne Kelley. She lives with her family in California, where she grows vegetables, raises Araucana chickens, and keeps a pet goat. This pudding, which serves a crowd, can be made a day ahead and kept refrigerated. Start baking it about 1/2 hour before your guests arrive, while you're grinding the coffee. The kitchen will smell amazing.

• 1 pound loaf rustic or sourdough bread
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed through a press
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped (1 added sliced green onions from my garden)
• 1/3 cup chopped fresh sage
• 8 large eggs
• 2 cups heavy cream
• 1 1/2 cups whole milk
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups lightly packed shredded white cheddar cheese

Preheat oven to 375 degrees. Generously butter 13-by-9-by-2-inch glass baking dish.

Cut bottom crust and short ends off bread. Cut bread into 1-inch cubes. You'll have about 10 cups.

In very large bowl, stir oil and garlic. Add bread; toss to coat. Transfer to large rimmed baking sheet. (Reserve bowl.) Bake, stirring occasionally, about 20 minutes, until cubes are just golden brown and lightly crunchy.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add onion and cook until tender, about 8 minutes. Add sage and stir until dark green and fragrant, 1 minute. Let cool.

In same bowl used for bread, whisk eggs. Whisk in cream, milk, salt, and pepper until well blended. Stir in onion-and-sage mixture and 2 cups cheese. Add bread; stir to coat. Transfer to prepared dish and let stand 20 minutes, or cover with plastic wrap and refrigerate overnight.

Sprinkle with remaining 1/2 cup cheese. Bake until firm and set, and top is golden, 40 to 50 minutes. (Start checking at 30 minutes; mine cooked quickly.)

Makes 12 servings

-- Adapted from "Blue Eggs and Yellow Tomatoes" by Jeanne Kelley (Running Press, $35)