Ingredients
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1 medium onion, chopped (1/2 cup)
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1 clove garlic, minced
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2 tablespoons margarine or 2 tablespoons butter
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4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini)
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1/2 cup shredded mozzarella cheese (2 ounces)
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1/4 cup shredded Fontina cheese (1 ounce)
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5 cups French bread or 5 cups Italian bread, cubes
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2 ounces prosciutto or 2 ounces Canadian bacon, chopped
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4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated
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1 3/4 cups milk
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1/2 cup single cream or 1/2 cup light sour cream
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1 tablespoon dijon-style mustard
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1/8 teaspoon pepper
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2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley)
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fresh thyme sprig
Instructions
- Preheat oven to 325 degrees F.
- In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
- Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
- Remove from heat.
- In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
- In a greased 2-quart square baking dish place half of the bread cubes.
- Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
- Top with the remaining bread cubes.
- In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
- Pour over layers in dish.
- Cover and chill in the refrigerator for 2 to 24 hours.
- Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
- Let stand 10 minutes.
- To serve, cut into squares; garnish with fresh thyme sprigs.