Mushroom Bread Pudding With Vanilla Lobster Sauce

• 1/4 cup butter
• 1 (3.5-oz.) package fresh shiitake mushrooms, sliced
• 1 cup thinly sliced leeks
• 1/2 cup thinly sliced celery
• 8 cups torn crusty white bread (not sandwich bread)
• 1 1/2 cups whipping cream
• 1/4 cup clam juice
• 4 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash of ground white pepper
• Garnish: fresh tarragon

1. Melt butter in a large skillet over medium heat. Add mushrooms, leeks, and celery; saute 7 to 8 minutes or until tender. Combine sauteed vegetables and bread in a large bowl; toss well.
2. Combine whipping cream and next 6 ingredients; pour over bread mixture, and toss well. Cover and let soak in refrigerator 30 minutes.
3. Meanwhile, prepare Vanilla Lobster Sauce.
4. Pour bread pudding mixture into a buttered 11" x 7" baking dish. Bake, uncovered, at 350u0b0 for 45 minutes or until set and lightly browned. Serve Vanilla Lobster Sauce over bread pudding. Garnish each serving, if desired.

butter, fresh shiitake mushrooms, leeks, celery, torn crusty, whipping cream, clam juice, eggs, vanilla, salt, ground nutmeg, ground white pepper, tarragon

Taken from www.myrecipes.com/recipe/mushroom-bread-pudding-with-vanilla-lobster-sauce (may not work)