Note: Adapted from “The Food52 Cookbook” by Amanda Hesser, Merrill Stubbs and the Food 52 community. This recipe comes from the member who calls herself “Kamileon.”

• 3 cups cubed bread, cut into 1-inch cubes
• 4 eggs
• 1 egg yolk
• 1/2 cup whole milk
• 1 cup heavy cream (sub with fat-free half-and-half and it's just fine)
• 3 ounces prosciutto, diced
• 2 shallots, minced
• 4 mushrooms, sliced
• 1 teaspoon chopped fresh thyme
• Freshly ground black pepper
• 4 ounces fresh goat cheese, finely crumbled
• 1/4 cup grated Gruyere or Parmesan (optional)

1. Heat the oven to 350 degrees. Place the bread cubes on a rimmed baking sheet and toast the bread cubes in the oven until lightly golden, for 10 minutes or so, stirring halfway through. Remove and place in a large mixing bowl, leaving the oven on.

2. In a medium bowl, whisk together the eggs, yolk, milk and cream until thoroughly blended.

3. Butter a 9×9-inch square baking dish. In a large bowl, combine the bread cubes, the prosciutto, shallots, mushrooms, thyme and a few grinds of pepper to taste. Gently stir in the goat cheese. Pour the egg mixture over the top and gently stir to moisten thoroughly.

4. Turn the bread-milk mixture into the greased baking dish and, if desired, top with grated Gruyere or Parmesan. Bake until the mixture is puffed and firm, from 35 to 45 minutes.

Each serving: 537 calories; 24 grams protein; 20 grams carbohydrates; 1 gram fiber; 41 grams fat; 23 grams saturated fat; 356 mg cholesterol; 4 grams sugar; 960 mg sodium.