6-8 slices Breadtown Bakery Multigrain Pullman, cubed and lightly toasted, about 6 cups
2 Tbsp. Unsalted butter
1 Large yellow onion, thinly sliced
8 oz. Mushrooms, sliced
1 Tsp. Chopped fresh thyme, plus more for garnish
6 Large eggs
2 cups Whole milk
1 Tsp. Kosher salt
1/2 Tsp. Black pepper
1 1/2 cups shredded Gruyère cheese
4 oz. Goat cheese, crumbled
Orange juice, optional, for serving
Side salad, optional, for serving
INSTRUCTIONS
Preheat oven to 350°F. Lightly grease 4, 6-inch skillets or mini Dutch ovens with cooking spray and set aside.
Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 15 minutes. Add mushrooms and thyme, cooking until tender, about 5 minutes. Remove from heat and set aside.
Whisk together eggs, milk, salt and pepper in a large bowl until smooth.
Layer bread cubes and mushroom mixture evenly among prepared skillets. Top evenly with Gruyere and goat cheese.
Pour egg mixture evenly over top of each skillet and press down lightly to soak bread. Let sit at least 30 minutes or cover and refrigerate overnight.
Bake until golden-brown and center is set, about 25-30 minutes. Garnish with thyme. Serve with orange juice and side salad.
