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      Shitake Mushroom Bread Pudding, 12/14/12

      Capi Peck

      Trios

      Yield:{} 1 9 x 13 pan

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      6 cups whipping cream

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      1 oz. dried mushrooms

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      2 T. olive oil

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      1 large onion, diced

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      2 T. minced shallots

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      1 T. minced garlic cloves

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      1 lbs. shiitake mushrooms, stems removed and sliced

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      3 T. molasses

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      12 beaten eggs

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      2 t.. Creole seasoning

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      1 t. Tabasco

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      1 T. Worcestershire

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      1 t. kosher salt

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      1 t. coarse-grind black pepper

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      8 cups diced French bread, preferably day-old

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      1 1/2 c. grated Asiago cheese

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      Preheat oven to 350 degrees. {}Bring cream and dried mushrooms to boil in aheavy saucepan.{} Remove from heat and letcool.{} In a saut pan over medium heat,saut onion, shallots and garlic in olive oil for 4 minutes or until onion hasstarted to brown.{} Add shiitakes and cookuntil soft, about 4 more minutes.{} Addmolasses and stir to combine.{} Removefrom heat and let cool.{}

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      In a large mixing bowl, place 24 eggs and beat well.{} Pour cream mixture through a fine-meshedsieve into the beaten eggs.{} Add Creole seasoning,Tabasco, salt, pepper and Worcestershire.{}Add diced bread to the egg/cream mixture.{} Stir in mushroom mixture.

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      Butter{} pan; pour in the mixture and sprinkle topwith cheese.{} Cover with foil and bake 18to 20 minutes at 350 degrees.{} Remove foiland bake for an additional 3 minutes.{}Serve hot.

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