Mushroom Bread Pudding

1. Rehydrate Porcini Mushrooms

Begin your culinary adventure by rehydrating 1 ounce of dried porcini mushrooms. This is done by submerging them in hot water for about 15 minutes. Once they've plumped up, fish them out with a slotted spoon and set them aside, but keep the mushroom liquid; it's packed with flavor and will be used later.

2. Sauté Mushrooms and Shallots

While the porcinis are soaking, heat a tablespoon of olive oil and 2 tablespoons of unsalted butter in a large skillet. When the butter starts to sizzle, introduce 1/2 pound of sliced mixed fresh mushrooms to the pan. Add in 8 thinly sliced fresh sage leaves and 2 thinly sliced small shallots. Sauté the mixture until the mushrooms are golden and the shallots are translucent. If you're feeling fancy, splash in 2 tablespoons of cognac for an extra depth of flavor, then season the mix with 2 teaspoons of kosher salt and a dash of black pepper.

3. Cook Leeks

In the same skillet, melt some more butter and cook 3 large, sliced leeks until they're tender. Sprinkle them with a bit of salt to help them release their moisture. This step is crucial not only for the leeks to soften but also to meld the flavors together.

4. Prepare Custard Base

Crack 6 large eggs into a large bowl and whisk them together with 1 1/2 cups of heavy cream and 1 1/2 cups of whole milk. Season this blend with 1/4 teaspoon of ground cayenne, a sprinkle more of kosher salt, and black pepper. Stir in 2 ounces of grated Gruyère cheese, then gently fold in the reserved mushroom liquid, ensuring it's well combined without deflating the eggs too much.

5. Assemble and Refrigerate

Take a 9-by-13-inch baking dish and butter it generously. Start layering the dish by placing the brioche slices at the bottom, then spoon the mushroom and leek mixture over the bread. Pour the custard over the layers, making sure the liquid seeps into every nook and cranny of the bread. This process allows the brioche to absorb the custard, which is key for a moist and cohesive pudding. Cover the dish with plastic wrap and let it sit in the refrigerator overnight.

6. Bake and Broil

The following day, heat your oven and bake the pudding at 350°F for about 40 to 45 minutes. For a golden and tempting crust, sprinkle 1 ounce of finely grated Parmesan on top and broil it for 2 to 3 minutes until bubbly and slightly browned.

7. Serve

Once out of the oven, let the bread pudding stand for about 10 minutes. This short wait allows the flavors to settle and the pudding to firm up just enough for serving. Serve this savory Mushroom Bread Pudding warm, and watch as it becomes the talk of the table.