~yields 8-10 servings
The Bits and Bobs:
1/2 lbs Parker House Buns or other brioche bread, left out overnight
1 lbs mushrooms, mix of shitake, oyster, crimini, button, etc., coarsely chopped
1/2 yellow onion, finely chopped
2-4 garlic cloves
1 tbsp unsalted butter
1 tbsp olive oil
1 tsp dried thyme (optional)
1/2 cup parmesan cheese, shredded (or any combo of cheese you like)
2 cups whole milk
salt and pepper to taste
Preheat the oven to 350*F and grease a 9x13 baking dish.
Cut the stale bread into one-inch cubes and set aside. Heat the butter and oil in a skillet over medium heat. Once melted, add the onions. Let cook for a few minutes until translucent. Add the garlic and let cook for just a minute. Add the mushrooms and dried thyme if using, and cook until softened and slightly browned. Remove from heat and allow to cool slightly.
In a big bowl combine the cooked mushroom mixture, bread cubes, and cheese. In a separate bowl, whisk together the eggs and milk. Pour over the bread and mushrooms, then scoop into the prepared baking dish. Sprinkle some salt and pepper over the top then allow to sit for 5-10 minutes so the bread can sop up some of the custard.
Bake in preheated oven for 35-40 minutes, or until the custard is set and the tops of the bread are toasted. Allow to cool out of the oven for just a minute or two then serve warm.