Wild Mushroom Bread Pudding - mushrooms

Method

• Clean the mushrooms with a mushroom brush or paper toweling.
• Cut off the stems and reserve.
• Slice the mushroom caps.
• In a heavy saucepan, boil the stock and mushroom stems over medium heat until reduced by half, about 10 minutes.
• Add the heavy cream and cook until reduced to 1 1/2 cups, about 15 minutes Strain.
• In a large bowl, whisk the eggs, then gradually whisk in the milk.
• Slowly whisk in the hot stock mixture and set aside.
• In a large skillet, melt 3 tablespoons butter over medium low heat.
• Add the shallots and garlic and saute until translucent, about 5 minutes.
• Add the sliced mushrooms and thyme.
• Saute until the mushrooms are lightly browned and their released liquid evaporates, about 10 minutes.
• Season with salt and pepper.
• Use the remaining 1 tablespoon butter to lightly grease an 8 1/2 x 14 1/2-inch loaf pan.
• Line the bottom with a layer of the toasted bread slices.
• Scoop in half of the mushroom mixture.
• Cover with another layer of brioche slices, then add the remaining mushroom mixture.
• Cover with third layer of brioche and slowly pour the egg mixture over all Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350F.
• Unwrap the loaf pan and press the bread down into the liquid.
• Cover the pan with aluminum foil and place in a roasting pan.
• Pour enough boiling water into the pan to come halfway up the sides of the loaf pan.
• Bake for about 2 hours until the pudding is set and the top is puffed and browned.
• (The pudding can be made ahead and reheated.)
• Cut into slices and serve warm.