- Nonstick spray for the pan
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1/2 teaspoon dried thyme
- 2 teaspoons dried tarragon
- 1 1/4 teaspoons salt
- 6 to 8 cups sliced domestic mushrooms (1 1/2 pounds)
- 1/3 pound shiitake mushrooms, stemmed and minced
- 3/4 pound asparagus, trimmed (tough stem ends discarded) and cut into 1-inch pieces
- 2 tablespoons minced garlic
- 1/4 cup dry sherry
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper to taste
- 3 cups bread cubes (1/2-inch pieces)*
- 5 large eggs
- 2 cups milk (low-fat okay)
- 1 cup California walnuts
- 1 cup (packed) grated medium sharp cheddar (optional)
- Sour cream, yogurt, or crème fraîche (optional)
Note: These spring vegetables can be substituted for other seasonal ingredients for different times of the year.
*For best results, use a country-style bread with a crisp crust and an airy, chewy interior (what’s known in bread-speak as a “high crust to crumb ratio”). I like to use levain braids, which have some whole-wheat flour in the dough. These breads are often called sweet batard, ciabatta, or pugliese. If you can’t find any of these, use stale French or Italian bread.