1/2 cup onion
1 clove garlic, minced
2 tablespoons margarine or butter
4 cups assorted sliced fresh mushrooms (oyster, shitake, button)
1/2 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese (or Italian shredded blend)
2 tablespoons fresh thyme
5 cups French or Italian bread cubes
2 oz. prosciutto or Canadian-style bacon, chopped
4 eggs, beaten
1-3/4 cups milk
1/2 cup sour cream
1 tablespoon Dijon mustard
1/8 teaspoon pepper

In a large skillet cook onion and garlic in margarine or butter over medium heat for 2 minutes. Add mushrooms, cook 3 minutes until tender. Remove from heat.

In a small mixing bowl combine mozzarella, Fontina and herbs, toss to mix.

In a greased 2-quart square baking dish place half of the bread cubes, top with the mushroom mixture, cheese mixture and Canadian-style bacon. Top with the remaining bread cubes.

In a mixing bowl combine eggs, milk, sour cream, mustard and pepper. Pour over layers in dish. Cover and chill in refrigerator 2-24 hours.

Bake uncovered in 325°F oven for 55-60 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes.