Wild Mushroom Bread Pudding recipe (Portobello's Grill)

I can think of a couple of ways to execute this.

1) make mushroom cream soup, chill it, whisk in egg yolks, & use that as your custard base for the bread pudding. Add additional sauteed *mushrooms for texture & flavor.

2) use canned CoM soup, heavy cream (or milk) & egg yolks as your base & add additional sauteed *mushrooms.

*sautee mushrooms with garlic & thyme. Deglaze with dry sherry. Reduce au sec.