Candy Cap Bread Pudding

Source / Author: Oregon Mushrooms (Website)

Ingredients:

• 10 ounces brioche, crust removed
• 6 ounces white sugar
• ½ cup dried candy cap mushrooms
• 8 ounces heavy cream
• 2 ounces dark brown sugar
• 11 ounces milk
• 1 egg yolk
• 2 eggs
• 1/4 cup turbinado sugar

Instructions:

1. Cut brioche into cubes and place in a buttered casserole dish.
2. Grind white sugar and mushrooms together in a food processor and set aside.
3. In a heavy saucepan, bring to boil cream, the mixture of white sugar and mushrooms, the dark brown sugar and most of the milk (about 9 ounces).
4. In a large bowl, whisk eggs and remainder (2 ounces) of milk.
5. Temper cream into eggs, stirring constantly. Strain the egg/cream mixture into the casserole. Let bread absorb the mixture. Sprinkle top with turbinado sugar.
6. Bake at 300 degrees for 1 hour and 10 minutes.