6 eggs

2 cups (500 ml) soymilk

2 cups (500 ml) 35% cream

1/2 cup (125 ml) grated Parmesan cheese

1/2 cup (125 ml) grated Jalsberg cheese

1/4 cup (60 ml) finely chopped chives

2 cloves garlic, crushed

1/2 teaspoon (2.5 ml) Espelette pepper

1/2 teaspoon (2.5 ml) onion salt

1/4 teaspoon (1 ml) nutmeg

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) olive oil

4 baskets white button mushrooms (or mixture of your choice)

10 cups (2.5 litres) day-old bread, coarsely chopped

Salt and pepper

Combine the eggs, soymilk, and cream, then add the cheese, chives, garlic, and spices.

Sauté the mushrooms in the butter and oil until dry and golden brown. Allow the mushroom mixture to cool and add to the egg mixture.

Add the bread cubes, stir and pour into a 9 X 12-inch buttered baking pan. Let rest for 2 hours in the refrigerator. Stir again in the pan if the bread cubes are not thoroughly soaked. Bake at 350 °F for about 45 minutes.

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