WILD MUSHROOM BREAD PUDDING

WILD MUSHROOM BREAD PUDDING image

Yield 6-8 servings

Number Of Ingredients 12

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1 1/4 cups rich mushroom or turkey stock
1 1/4 cups heavy cream
1 cup milk
4 eggs
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1/4 cup minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons chopped fresh thyme
4 cups stemmed and sliced wild mushrooms, preferably shiitakes and chanterelles (reserve stems to make mushroom broth, if desired)
freshly ground pepper to taste
1 small loaf brioche or challah, crust removed, cut into 3/4 inch thick slices and toasted on both sides

Steps:

Place the stock in a saucepan over medium heat and reduce by half. Add the heavy cream and simmer until the mixture is reduced to 1 1/2 cups. Whisk the milk, eggs and 3/4 teaspoon of the salt together in a mixing bowl. Whisk in the reduced stock mixture and set a side. Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and thyme and saute until softened about 5 minutes. Add the sliced mushrooms and cook until wilted about 10 minutes. Season with the remaining 1/2 teaspoon of slat and pepper to taste. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan with a layer of bread slices. Top with half of the mushroom mixture. Repeat the layers and top with a third bread layer. Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight. Pre heat oven to 350 degrees. Unwrap the dish and press the bread down into the liquid. Cover the pan with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the loaf pan. Bake until the pudding is set and the top is puffed and browned about 2 hours. The pudding can be made ahead and reheated. Cut into slices and serve warm