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 —ashleychasesdinner
loaf white bread- preferably day old
dried candy cap mushrooms
light brown sugar
In This Recipe
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.
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!