SAVOURY PROSCIUTTO AND CHEESE BREAD PUDDING

• 3 tbsp. Butter
• 2 leeks, sliced
• 3 cups thinly sliced mushrooms (8oz.)
• 6 oz. Prosciutto, chopped
• 1/3 cup chopped fresh parsley
• 1 tsp. Dried thyme
• 13 diagonal slices baguette
• 2 cups shredded Gruyere cheese (8 oz.)
• 6 eggs
• 3 cups milk
• 1 tsp. Dry mustard
• � tsp pepper

In large deep skillet, melt butter over medium heat; cook leaks, stirring occasionally, until softened, about 8 minutes. Add mushrooms; cook for 5 minutes. Add Prosciutto; cook for 2 minutes. Stir in � cup of the parsley and thyme; set aside.

In greased 13 x 9 inch glass baking dish, arrange baguette slices in single layer, cutting to fit. Top with three-quarters of the cheese, spread leek mixture over top.

In blender or bowl, mix together eggs, milk, mustard and pepper; pour over leek mixture. Sprinkle with remaining cheese. Cover and refrigerate for 12 hours.

Uncover and bake in 325o F oven until golden and centre is set, about 1 hour. Sprinkle with remaining parsley. Cut into squares.