Ingredients: 1 1/4 cups chicken stock
1 1/4 cups heavy cream
1 cup milk
1 1/4 teaaspoon salt
2 tablespoons unsalted butter
1/4 cup minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons frresh thyme
4 cups wild mushrooms, stemmed and sliced
Ground black pepper
1 small loaf (1/2 to 3/4 pound) brioche or challah bread, cut into 3/4-inch slices, toasted
Put the stock in a saucepan over medium heat, and cook for 10 minutes, until reduced by half. Add the cream and simmer for 10 to 15 minutes, until the mixture is reduced to about 1 1/2 cups. Whisk the milk, eggs, and 3/4 of the salt together in a mixing bowl. Whisk in the reduced stock and cream.
Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and thyme and sauté for about 5 minutes, until soft. Add the mushrooms and cook for 10 minutes, until wilted. Season with the remaining salt and pepper.
Line the bottom of a 9x2-inch loaf pan with a layer of toasted bread. Top with half the mushroom mixture. Repeat the layers ending with the bread. Pour the egg mixture over the bread, cover with plastic wrap, and refrigerate overnight.
Preheat the oven to 350 degrees F. Unwrap the dish and press the bread down into the liquid. Cover the pan with greased aluminum foil. Place in a roasting pan filled with enough hot water to come halfway up the sides of the pan. Bake until the pudding is set and the top is puffed and browned, about 2 hours. Cut into slices and serve warm as a starter. Serves 6 to 8.