Yield: 8 servings

Preparation time: 50 minutes
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1 tablespoon butter
1 cup onion, finely chopped
10 ounces mushrooms, sliced
1 piece (8 ounces) boneless smoked ham, cubed
1 bag (16 ounces) broccoli florets, steamed
8 slices sandwich bread, cubed
6 ounces fontina cheese, shredded (1 1/2 cups)
6 large eggs
3 cups milk

Cooking time: 60 minutes
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Preheat oven to 350 degrees. Lightly coat 3 quart baking dish with nonstick spray
Melt butter in a large skillet. Add onion, saute until tender. Add mushrooms; saute until browned and dry. Stirn in ham and broccoli. Spread half the bread cubes in prepared baking dish. Top with ham mixture and half the cheese. Scatter remaining bread over top. Whisk eggs, milk and pepper in a large bowl until blended. Pour evenly over bread; sprinkle with remaining cheese. Bake and serve, or cover and refrigerate up to 1 day.

Bake in 350 degree oven. Bake uncovered 1 hour or until top is puffed and lightly browned and a wooden pick inserted in center comes out dry.

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