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1
Clean the mushrooms with a mushroom brush or paper toweling.
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2
Cut off the stems and reserve.
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3
Slice the mushroom caps.
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4
In a heavy saucepan, boil the stock and mushroom stems over medium heat until reduced by half, about 10 minutes.
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5
Add the heavy cream and cook until reduced to 1 1/2 cups, about 15 minutes Strain.
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6
In a large bowl, whisk the eggs, then gradually whisk in the milk.
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7
Slowly whisk in the hot stock mixture and set aside.
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8
In a large skillet, melt 3 tablespoons butter over medium low heat.
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9
Add the shallots and garlic and saute until translucent, about 5 minutes.
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10
Add the sliced mushrooms and thyme.
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11
Saute until the mushrooms are lightly browned and their released liquid evaporates, about 10 minutes.
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12
Season with salt and pepper.
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13
Use the remaining 1 tablespoon butter to lightly grease an 8 1/2 x 14 1/2-inch loaf pan.
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14
Line the bottom with a layer of the toasted bread slices.
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15
Scoop in half of the mushroom mixture.
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16
Cover with another layer of brioche slices, then add the remaining mushroom mixture.
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17
Cover with third layer of brioche and slowly pour the egg mixture over all Cover with plastic wrap and refrigerate overnight.
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18
Preheat the oven to 350F.
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19
Unwrap the loaf pan and press the bread down into the liquid.
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20
Cover the pan with aluminum foil and place in a roasting pan.
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21
Pour enough boiling water into the pan to come halfway up the sides of the loaf pan.
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22
Bake for about 2 hours until the pudding is set and the top is puffed and browned.
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23
(The pudding can be made ahead and reheated.)
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24
Cut into slices and serve warm.
