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WILD MUSHROOM BREAD PUDDING

1 1/4 c rich mushroom or turkey stock
1 1/4 c heavy cream
4 eggs
1 C milk
1 1/4 tsp salt
2 Tbls unsalted butter
1/4 C minced shallots
1 Tbls minced garlic
1 1/2 tsp chopped fresh thyme
4 C stemmed and sliced wild mushrooms preferably shiitakes & chantrelles
Freshy grd black pepper to taste
1 small loaf, challah, brioche or stuffing bread, crust removed
cut into 3/4 in slices taosted on both sides

Place stock in saucepan and reduce by half. Add heavy cream and
simmer until reduced to 1 1/2 cups. Wisk the milk eggs and 3/4 tsp
salt together. Wisk in the reduced sauce/cream mixture. Melt butter
over medium heat and add the shallots and garlic. Cook until wilted.
Add the mushrooms and thyme and cook about 10 min until the mushrooms
are wilted. Add 1/2 tsp salt and pepper to taste. Line the bottom
of a 2 quart casserole or souffle dish with a layer of bread
slices. Top with 1/2 of the mushrooms. Repeat the layers and end
with a top third bread layer. Pour over the egg milk stock mixture.
Cover and refrigerate overnight. Preheat the oven to 350F. Unwrap
the dish and press the bread down into the liquid if necessary.
Cover the pan with foil and place in a roasting pan. Pour boiling
water in the raosting pan to come halfway up the side of the dish.
Bake until the pudding has set and the top is uffed and brown-about
two hours. Uncover the last 15-30 minutes to brown top if necessary.
The pudding can be made ahead and rewarmed. Serve warm. Serves 6-8.

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