Per Carrie's request.
1 quart torn pieces of stale or lightly toasted bread, I used a dense sourdough-whole wheat bread
1 cup chicken broth
1/4 c cream
2 eggs
1 1/2 cups fresh chanterelle mushrooms
1/2 cup leek, cut in chiffonade
1 tablespoon butter
2 fat pinches herbs d'provence
black pepper
1/4 cup parmesan cheese
Saute the mushrooms and leeks in butter until lightly wilted, about four minutes. Whisk eggs with broth and cream in the bottom of a large bowl. Add all remaining ingredients and mix. Pour into a baking dish large enough for about a 2" thickness of bread mix. Cover and refrigerate for at least four hours. Bake covered at 375 F for an hour, then remove lid/foil and bake an additional 15 minutes to crisp up the top.
