Ingredients
3
tablespoons vegetable oil
1
cup sliced shallots (about 3 medium)
1
package (8 oz) mushrooms, sliced
6
cups cubed (1-inch) challah bread
2
cups shredded fontina cheese (8 oz)
1 1/2
cups diced cooked ham
10
eggs
2
cups half-and-half
2
teaspoons Dijon mustard
1
tablespoon finely chopped fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.
