18 oz. milk
18 oz. cream
1 tsp cinnamon
1 Tbsp vanilla
2 cups sugar
½ tsp nutmeg
¼ pound raisins
1.5 loaves french bread cubed (stale is preferred)
5 oz. chopped portabella mushrooms cooked in 5 oz. of butter and 5 oz. brown sugar
Cut bread cubes and place in large bowl. Toss in raisins and candied mushrooms.
Make custard with eggs, milk, cream, sugar, nutmeg, cinnamon, vanilla. Pour over bread cubes and allow to soak at least 2 hours.
Line a ½ sheet pan with parchment paper, pour in custard soaked bread.
Bake in preheated oven at 300°F for 20-30 minutes, until golden brown.
Cool over night then cut into squares.