Candy Cap Bread Pudding

• 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. rn( You could also go ahead and bake in oven at this time)
3. Place 9x13 dish in preheated 350u0b0F 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.

mushrooms, cream, milk, unsalted butter, eggs, light brown sugar, ground cardamom, cinnamon, nutmeg, golden raisins, salt

Taken from food52.com/recipes/15073-candy-cap-bread-pudding (may not work)