Savory Mushroom & White Truffle Bread Pudding

Ingredients:
1 oz. dried porcini mushrooms
1c. vegetable or chicken broth
2 Tbsp. Mushroom & Sage Olive Oil
1/2 lb. mixed mushrooms (cremini, shiitake,
and oyster) sliced
2 shallots, peeled and chopped
1 leek, light green and white parts, sliced
4 sage leaves, chopped
2 Tbsp. sherry
6 eggs
1 1/2 c. heavy cream
1 1/2 c. milk
1 c. gruyere, grated
1 tsp. salt
12 oz. brioche bread, torn into hunks 
and toasted
1 Tbsp. White Truffle Olive Oil
1 tsp. Prairie Oils Pepe & Aglio Spice Blend
1/2 c. parmesan cheese, grated

Place dried mushrooms and broth in a small saucepan and bring to a low simmer. Simmer for 5 minutes, remove from the heat, and set aside to steep for 0 minutes. Remove the mushrooms from the saucepan, chop and set aside. Reserve the liquid.

Drizzle a 13 x 9 " baking dish or casserole dis with one tablespoon on Mushroom & Sage Olive Oil in a large skillet and heat over med-high heat. Once hot add the mushrooms and sauté till tender, about 5 minutes. Add the shallots, leeks and sage to the skillet, stir to combine, and continue to sauté' until the leeks and shallots are tender. Deglaze the skillet with sherry and add the steeped mushrooms. Continue to cook until the sherry has evaporated. Remove from the heat and set aside.

Place eggs, cream, milk, reserved liquid, gruyere and salt in a large bowl and whisk until blended. Add the toasted bread and the mushroom-leek mixture to the bowl and gently stir to combine. Transfer the mix to the prepared baking dish and spread into an even layer. Wrap the baking dish and refrigerate overnight.

Preheat oven to 350F and remove the bread pudding from the fridge, 30 minutes before baking. Drizzle the pudding with the Truffle Olive Oil, add Pepe e Aglio seasoning and sprinkle with parmesan. Place in the oven and bake for 40 - 45 minutes or until puffy. Adjust oven temperature to broil and toast for 3 - 5 minutes or until deeply golden and lightly toasted on top. Remove from the oven and serve hot.