Pain Perdu Casserole

Take it from the French - never discard old bread - bake it into a nice casserole!
1 lb ciabatta or other bread loaf, 1 day old, cubed 1-inch, 8 cups
1 brick extra firm tofu, cut into small cubes
2 leeks
2 cloves garlic
5 oz mixed greens
10 oz mushrooms, sliced
2 tsp fresh lemon thyme, chopped (or 1/2 tsp dried)

1/2 lb Gruyere or Jarlesburg cheese, grated

8 eggs
7 oz creme fraiche or sour cream
2 cups half and half
1/4 cup grated Parmesan cheese
dash crushed red pepper flakes
about 1/2 tsp grated nutmeg
1 tsp dried dill weed

Preheat oven to 350F.

Sauté the mushrooms in a dash of olive oil, over high heat without stirring until they give up some of their water. Stir and cook until the mushrooms are browned and have released what water they will. Set aside.

In the same skillet, sauté the leek in a dash of olive oil and 2 Tablespoons water. Cook until the water is evaporated. Add the garlic and cook another 3-5 minutes, until the leeks are soft and the garlic is fragrant. Add the greens and stir fry until they wilt and release their water. Simmer to dry the greens out, about 5 minutes.

Grease one 9x13-inch casserole or two smaller ones. Lay half the bread and all the tofu on the bottom of the casserole.

Scatter the greens, mushrooms and half the Gruyere cheese on top.

Cover with the remaining bread cubes and Gruyere cheese.

Whisk together the eggs, creme fraiche, half and half, Parmesan, red pepper flakes, nutmeg and dill. Season with a dash of salt and black pepper. Pour egg mixture evenly over the bread mixture. Shake the casserole to distribute everything evenly.

Cover with plastic wrap and allow the bread to soak up the liquid for at least an hour, or even better, overnight in the refrigerator.

Remove casserole from the refrigerator and allow to come to room temperature. Spray bread cubes lightly with a just bit of oil. Bake for about 50-60 minutes, until the custard is well set and the bread cubes are nicely browned.

Serves 6-8.