Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 350° for 20 minutes or until lightly toasted, turning twice. Remove from oven; cool.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 12 minutes or until lightly browned and moisture evaporates. Remove from heat; stir in parsley, thyme, salt, and pepper.
Place half of bread cubes in bottom of an 11 x 7–inch baking dish coated with cooking spray. Arrange mushroom mixture evenly over bread cubes; sprinkle with 1/2 cup fontina and 1 tablespoon Parmesan. Top with remaining bread cubes. Combine milk, broth, and eggs, stirring with a whisk; pour over bread mixture. Gently press with back of a spoon; let stand 30 minutes. Top with remaining 1/2 cup fontina and remaining 1 tablespoon Parmesan.
Bake at 350° for 45 minutes or until set. Let stand for 10 minutes before serving. Cut into 6 squares.
Very easy and delicious. I used a mix of whole wheat and pumpernickle bread slices and added a bit of rosemary and garlic. Could not find Fontina in the store, so I subbed Baby Swiss. We had this for dinner with roasted beets and a big salad with goat cheese and pine nuts added for a bit more protein.
This is my go-to brunch standby. Total crowd pleaser every time I bring it to an event - very easy to make, I use the rustric whole grain bread from Costco and it stands up well to the soupy mixture. If you like savory this is your recipe!
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