Soak the dried ceps in 100 ml (3 1/2 fl oz) of tepid water for 30 minutes, then drain, also reserving the soaking liquid.
Bring the milk to a simmer in a pan and add the onion, cloves, bay leaf and the drained ceps. Remove from the heat and allow to cool. Add the soaking liquid, then strain into a bowl containing the beaten egg yolks, eggs and cream. Season the custard with salt and pepper.
Grease eight 125 ml (4 fl oz) ramekins very well with the softened butter and sit a slice of mushroom in the base of each one. Heat a frying pan with a film of olive oil and briefly sauté the fresh mushrooms, seasoning them before draining in a sieve. Add the bread to the mushrooms and distribute evenly among the ramekins. Pour the custard mixture over the top and allow to soak for 30 minutes, occasionally pushing the bread down into the mixture. Preheat the oven to 120°C (250°F, Gas Mark 1/2). Place the ramekins in a roasting tin and carefully pour in enough boiling water to come halfway up their sides. Cover and bake for 35–40 minutes until the custard is set. Allow to settle for 10 minutes before unmoulding.
Meanwhile, heat a pan with a film of olive oil and brown the radicchio well. Add the sugar and lemon juice and quickly evaporate before adding the wine. Let the radicchio braise gently for 15 minutes.
Turn the bread puddings out onto individual plates, surrounding them with radicchio and its cooking juices.