1 tablespoon butter
1 shallot, minced
2 garlic cloves, minced
1½ cups chopped mushrooms, (your favorite kind)
½ teaspoon fresh thyme leaves, chopped fine
½ teaspoon fresh rosemary leaves, chopped fine
1½ cups half and half
1 cup chicken stock
3 eggs and 1 yolk, whisked slightly
½ teaspoon salt
Pinch of black pepper
Pinch of cayenne pepper
½ cup grated Gruyere cheese
½ cup grated Parmesan cheese
2 cups day old brioche, sourdough or challah bread cut into ¼ diced pieces
In a small saucepan, add the butter and allow to melt over medium heat. Add the shallots, garlic, cook stirring until soft, 3 minutes. Add the mushrooms, cook until the moisture is released, about 6-8 minutes. Add the rosemary, half and half, chicken stock and allow it to warm through. Season with the cayenne and salt and pepper to taste.
Place the bread into a large bowl and mix with the broth and aromatics from the sauté pan. Allow to cool slightly. Add the eggs and yolks then the cheese.
Divide into 4 large ramekins or a large baking dish.
Bake in a bain marie for about 30 minutes until set on the edges with a slight jiggle in the center. Serve warm.