Candy Cap Bread Pudding

By • November 15, 2011 9 Comments

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Author Notes: This recipe was inspired by a contest going on at Marx Foods. They sent a sample of candy cap mushrooms to me and all I had to do was make a recipe and submit to their contest. Very fun, and very delicious! Candy cap mushrooms smell strongly of maple syrup. I thought this recipe would be fantastic for a holiday breakfast. If you feel so inclined to try this recipe, candy cap mushromms are available at ashleychasesdinner

Serves 8

  • 1 loaf white bread- preferably day old
  • 1/4 cup dried candy cap mushrooms
  • 3 cups cream
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 5 organic eggs
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup golden raisins
  • 1/4 teaspoon salt
  1. Take a 2 quart pan and bring cream just to a scald. Take pan off heat. Infuse Candy Cap mushrooms for 1 hour.
  2. Butter 9x13inch baking dish. Tear up the bread and place it in the dish. Whisk the eggs with the milk, cream/mushroom mixture, sugar, vanilla, butter, salt and spices in medium bowl to blend; pour over bread. Sprinkle the raisins over the mix, and mix ingredients all together.Cover, and chill overnight. ( You could also go ahead and bake in oven at this time)
  3. Place 9x13 dish in preheated 350°F oven and bake 60 minutes. Spoon pudding onto plates. Could serve with a sprinkle of chopped, toasted nuts, or with a slathering of butter and warm maple syrup.

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