Categories: Brunch

Ingredients

• 2 T. unsalted butter, plus additional
• 1 medium onion, finely chopped
• 12 oz. mushrooms, thinly sliced
• 2 t. fresh thyme or 1 t. dried
• 1/2 t. ground allspice
• 1/2 t. salt
• 1/2 t. pepper
• 6 oz. Gruyère, finely grated
• 6 oz. Emmentaler or Jarlsberg, finely grated
• 1-12” loaf day-old French bread, cut into 1/2”. slices
• 8 eggs
• 1 C. milk or half-and-half

Directions

1. Lightly butter 10” round or 9” square baking dish.

2. Melt butter in large skillet over medium heat. Add mushrooms and sauté until browned, about 5 minutes. Add onions and sauté, stirring frequently, until they give off their liquid and it evaporates to a glaze, about 5 minutes. Stir in thyme, allspice, salt and pepper. Set pan off heat to cool for 10 minutes.

3. Mix both cheeses in a medium bowl.

4. Place half the bread in the baking dish, cutting the slices to cover the pan’s surface completely. Brush with 2 tablespoons milk. Top with half the mushroom mixture, then half the cheese mixture.

5. Lay the second layer of bread slices as before; brush slices with 2 tablespoons milk, then top with remaining mushroom mixture. Sprinkle remaining cheese over dish.

6. Whisk eggs and remaining milk in a medium bowl until smooth. Pour mixture over casserole. Cover and refrigerate for at least 8 hours or overnight.

7. Preheat oven to 375° and position rack in center of oven.

8. Bake casserole uncovered until puffed and brown, about 40 minutes. Cool on wire rack for 5 minutes before serving

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