- 12 [1/2-inch / 1.3-cm thick] slices homemade-style dry Italian bread loaf
- 4 cups [1 L] light cream
- 1/4 cup [60 g] butter
- 4 leeks [white part + 1-inch / 2.5-cm pale green], thinly sliced
- 1/2 pound [227 g] shiitake or portobello mushrooms, stemmed and sliced [1/4-inch / 6 mm] wide strips
- 1/2 pound [227 g] thinly sliced Prosciutto [ham], cut into 1/4-inch [6 mm] wide strips
- 1/4 cup [60 mL] freshly chopped parsley
- 1/4 cup [60 mL] freshly chopped thyme
or
2 tablespoons [30 mL] dried thyme
- 2 cups [450 g] shredded Gruyere cheese
- 6 eggs
- 2 teaspoons [10 mL] dry mustard
- Pepper, to taste
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- Arrange dry bread slices into a large shallow dish; pour cream all over and leave to soak.
- Into a large deep skillet, over medium heat, melt 3/4th of butter; soften leek slices, for approximately 8 minutes.
- Add mushroom strips; cook for 5 minutes more.
- Add Prosciutto strips; cook for 2 to 3 minutes longer.
- Reserving 1 tablespoon [15 mL] chopped parsley, stir remaining chopped parsley and fresh or dried thyme into mixture; set aside.
- Gently squeeze moisture from soaking bread, reserving liquid into a bowl [do not worry if bread breaks up].
- Grease a shallow 12 x 8-inch [3-L] baking dish; arrange 1/3 of bread slices over bottom or dish, top with 1/2 of leek mixture, then with 1/3rd of shredded cheese.
- Repeat layers once.
- Top with remaining bread slices, but do not worry if bread does not cover it all.
- Add eggs and mustard to reserved chopped parsley mixture, pepper then whisk until well combined; pour into baking dish.
- Sprinkle all over with remaining shredded cheese; dot with remaining butter.
- Sprinkle all over with reserved chopped parsley; tightly cover and refrigerate overnight.
- Preheat oven to 325°F [160°C].
- Bake, uncovered into preheated oven for 35 to 45 minutes, until top is golden brown and a knife comes out clean from its center.
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