- Combine the eggs, soymilk, and cream, then add the cheese, chives, garlic, and spices.
- Sauté the mushrooms in the butter and oil until dry and golden brown. Allow the mushroom mixture to cool and add to the egg mixture.
- Add the bread cubes, stir and pour into a 9 X 12-inch buttered baking pan. Let rest for 2 hours in the refrigerator. Stir again in the pan if the bread cubes are not thoroughly soaked. Bake at 350 °F for about 45 minutes.
This recipe comes from Joel Legendre’s book "Biographie gourmande".