Prep Time:  20 minutes, plus soaking        |        Cook Time:  50 minutes        |        Serves:  6

Ingredients

• 300g white flat mushrooms, sliced
• 1 leek, sliced
• 3 tbsp olive oil
• 250g Pane Di Casa bread, cubed
• 200g Westacre Dairy shredded mozzarella
• 50g Westacre Dairy shredded parmesan
• 300ml thickened cream
• 300ml Farmdale long life full cream milk
• 4 eggs
• 2 egg yolks

Method

1. Preheat oven to 160°C. Place the mushrooms, leek and olive oil onto a large baking sheet. Season well and stir to combine. Spread into a single layer and bake for 20 minutes or until softened.
2. Place bread cubes into a mixing bowl and add the softened mushrooms and leeks. Add half of the cheeses and stir to combine. Tip into a 2.75L baking dish.
3. Turn oven up to 180°C. Whisk the cream, milk, eggs and egg yolks together with plenty of seasoning. Pour over the bread mixture and leave to sit for 20 minutes to allow the liquid to soak into the bread. Top with remaining cheese and bake for 30 minutes or until cooked through and golden. Set aside for 15 minutes to allow it to set then serve.

Optional

You can use sourdough bread instead of Pane Di Casa.