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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 www.marxfoods.com - ashleypiersonchasesdinner
- 1 loaf white bread- preferably day old
- 1/4 cup dried candy cap mushrooms
- 3 cups cream
- 3/4 cups 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
- Take a 2 quart pan and bring cream just to a scald. Take pan off heat. Infuse Candy Cap mushrooms for 1 hour.
- 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)
- 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.
- This recipe was entered in the contest for Your Best Holiday Breakfast II