1 each Sliced Sourdough Loaf, cubed
1 cup St. Jorge Cheese, shredded
1 cup Half and Half
4 each Eggs
½ teaspoon Nutmeg
12 each Sage Leaves, for garnish
Salt and Pepper to taste
Mushroom Mixture Ingredients
½ pound Mixture of Gourmet Mushroom, sliced
2 tablespoon Butter
¼ cup Olive Oil
¾ cup Shallots
½ cup J Chardonnay
Salt and Pepper to taste
Mushroom Mixture Procedure
In a large sauté pan over medium heat, melt the butter and oil. Add in the mushrooms. Season with salt and pepper. Cook 10 minutes or until browned. Deglaze the pan with the J Chardonnay and cook until absorbed. Remove from the heat and allow mushroom mixture to cool.
Assembly
In a large mixing bowl, whisk the half and half and eggs until combined. Whisk in the nutmeg. Add in the cubed bread and set aside until most the moisture is absorbed. Stir in the mushroom mixture and the shredded cheese. Place the mixture in a 9 x 17 baking pan. Bake uncovered in a 350 degree oven for 25-30 minutes. Cool completely. Garnish with sage. Cut into desired size.