Mushroom and Celery Root Bread Pudding

Ingredients

• 1 ¼ cups whole milk
• ¾ cup heavy cream
• 1 small celery root (about 12 ounces), peeled and cut into ½-inch pieces (about 2 cups)
• Coarse salt and freshly ground pepper
• ½ loaf sourdough bread (about 8 ounces), cut into 1-inch cubes (about 7 cups)
• 2 tablespoons unsalted butter, plus more, room temperature, for baking dish
• 1 pound mixed wild mushrooms, such as shiitake, maitake, cremini, and oyster, trimmed and cut into ¼-inch slices (about 7 cups)
• 2 large eggs, lightly beaten
• 1 tablespoon fresh thyme leaves, plus sprigs for garnish
• ½ cup crumbled mild blue cheese (about 2 ounces), such as Bayley Hazen Blue

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