Total Steps
5
Ingredients
15
Tools Needed
8
Ingredients
- 1 loaf crusty country-style white bread (1-pound)
- 1/4 cup olive oil
- 4 teaspoons chopped fresh thyme
- 1 clove large garlic, minced
- 6 tablespoons butter (3/4 stick)
- 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced(optional)
- 1 1/2 cups finely chopped onion
- 1 1/2 cups thinly sliced celery
- 1 cup finely chopped green bell pepper
- 1/3 cup chopped fresh parsley
- 3 1/2 cups heavy whipping cream
- 8 large eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmesan cheese(optional)
Instructions
Step 1
Preheat oven to 375°F. Butter a 13x9x2-inch glass baking dish. Cut the bottom crust and short ends off the bread and discard. Cut the remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in a very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake, stirring occasionally, until golden and slightly crunchy. Return toasted bread cubes to the same very large bowl.
Step 2
Melt butter in a large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until soft and juices have evaporated. Add sautéed vegetables and parsley to the bread cubes.
Step 3
Whisk heavy cream, eggs, salt, and ground pepper in a large bowl. Mix the custard into the bread and vegetables. Transfer the mixture to the prepared dish. Sprinkle cheese over. (DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.)
Step 4
Preheat oven to 350°F. Bake uncovered until set and the top is golden.
Step 5
Let stand for 15 minutes.