Recipe - Wild Mushroom Bread Pudding With Smoked Tomato Jus

30 Fresh garlic cloves ; (abt
3 ounces)
Olive oil
1 pound Wild mushrooms; cleaned and
trimmed
Salt; to taste
Freshly ground black pepper;
to taste
2 tablespoon Chopped chives
4 lg Eggs
3 cup Light; (half and half) cream
1 Easpoon Fresh thyme; (lemon
thyme
Preferred)
(or One half teaspoon dried
thyme)
One half teaspoon Finely crushed juniper
berry; optional
1 teaspoon Salt; or to taste
One fourth teaspoon Freshly ground pepper; or to
taste
1 tablespoon Unsalted butter
1 small Loaf challah bread or
brioche; crusts removed and
Cut into 1/2inch cubes;
(approx 8 ounce loaf)
1 cup Freshly grated parmesan;
asiago,
Or dry jack cheese
1 Smoked Tomato Jus; see *
Note
=== GARNISH ===
Grilled or deep fried young
kale leaves
Grilled or roasted whole
wild mushrooms

* Note: See the "Smoked Tomato Jus" recipe which is included in this
collection.

Peel the garlic and blanch in boiling water for 1 minute. Drain and repeat
process 2 more times. Set garlic aside. Lightly oil mushrooms, season with
salt and pepper and grill or roast under a broiler until just cooked
through. Coarsely chop, combine with chives and set aside. In a blender or
food processor add the garlic, eggs, cream, thyme, juniper berry, salt and
pepper to taste and blend briefly to make a smooth mixture. Lightly butter
a 12cup muffin pan and place one or two bread cubes in each cup. Divide
the mushroom mixture evenly among each cup, sprinkle Three fourths cup cheese evenly
on top and pour egg custard mixture over. Add as many bread cubes as will
comfortably fit and top with remaining One fourth cup cheese. Place filled muffin
pan in a larger roasting pan and pour hot water in roasting pan to come 3/4
up the sides of the muffin pan. Cover loosely with foil and bake in a
preheated 350 degree oven for 25 to 30 minutes or until custard is just
set. Remove and allow to sit for 3 minutes before unmolding. To serve:
Carefully remove custards from pan and place in the center of warm plates.
Ladle Smoked Tomato Jus around and garnish with grilled kale and additional
grilled mushrooms, if using. This recipe yields 12