Prep Time: 25 minutes
Cook Time: 45 minutes
Serving Size: 6-8 servings
Ingredients:
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6 cups day-old bread, cubed (sourdough or French works well)
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2 tablespoons olive oil
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1 pound cremini mushrooms, sliced
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1 medium onion, diced
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2 garlic cloves, minced
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4 large eggs
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2 cups whole milk
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1 cup vegetable or chicken broth
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 cup shredded Gruyère cheese
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Salt and pepper to taste
Instructions:
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Preheat oven to 350°F and grease a 9×13 baking dish.
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Heat olive oil in a large skillet over medium heat.
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Add mushrooms and onion; cook until softened, about 8 minutes.
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Stir in garlic, rosemary, and thyme; cook for 1 minute.
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In a large bowl, whisk eggs, milk, and broth together.
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Add bread cubes, mushroom mixture, cheese, salt, and pepper; toss to coat.
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Let sit for 10 minutes to absorb liquid, then transfer to dish.
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Bake for 40-45 minutes until golden and set.
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Let cool slightly, then serve warm.
