Mushroom Bread Pudding with Vanilla Lobster Sauce

Ingredients

• 1/4 cup butter
• 1 (3.5-oz.) package fresh shiitake mushrooms, sliced
• 1 cup thinly sliced leeks
• 1/2 cup thinly sliced celery
• 8 cups torn crusty white bread (not sandwich bread)
• 1 1/2 cups whipping cream
• 1/4 cup clam juice
• 4 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash of ground white pepper
• Vanilla Lobster Sauce
• Garnish: fresh tarragon

Preparation

1. Melt butter in a large skillet over medium heat. Add mushrooms, leeks, and celery; sauté 7 to 8 minutes or until tender. Combine sautéed vegetables and bread in a large bowl; toss well.
2. Combine whipping cream and next 6 ingredients; pour over bread mixture, and toss well. Cover and let soak in refrigerator 30 minutes.
3. Meanwhile, prepare Vanilla Lobster Sauce.
4. Pour bread pudding mixture into a buttered 11" x 7" baking dish. Bake, uncovered, at 350° for 45 minutes or until set and lightly browned. Serve Vanilla Lobster Sauce over bread pudding. Garnish each serving, if desired.