Mushroom Bread Pudding

cooking.nytimes.com

Aging baby boomer; wife & mom (1 lovely daughter, an RN in cardio nursing); love to cook, just get tired of the same ol' recipes; love to try new stuff, esp. with foods I think I don't know how to cook properly. With patience and encouragement I've become comfortable in the kitchen and enjoy food-based holidays the best! Also for seeing my daughter enjoy cooking and continue this skill into her life and those of her friends.

1 ounce dried porcini mushrooms

1 tablespoon olive oil

2 tablespoons unsalted butter, plus more for greasing the pan

½ pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced ¼-inch thick

8 fresh sage leaves, thinly sliced, plus more for garnish, if desired

2 small shallots, halved and thinly sliced

2 tablespoons cognac (optional)

2 teaspoons kosher salt, plus more to taste

Black pepper

3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed

6 large eggs

1 ½ cups heavy cream

1 ½ cups whole milk

¼ teaspoon ground cayenne

2 ounces grated Gruyère (about 1 cup)

12 ounces brioche (or 4 to 6 large brioche buns), cut into ½-inch thick slices

1 ounce finely grated Parmesan (about ½ cup)

Directions at cooking.nytimes.com

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