1 tablespoon butter
4 oz mushrooms, sliced
1/2 cup shallots or onion, chopped
4 cups cubed gluten free bread (about 6 small slices)
1 (8 oz) package Jones Dairy Farm Ham Slices OR 1 (7 oz) Jones Dairy Farm Ham Steak, cut into 1/2 inch pieces
1/2 cup dried cranberries (optional)
1 cup smoked Gouda or Cheddar cheese, shredded
6 large eggs (or 3 eggs and 3 egg whites)
2 cups whole milk or light cream
Melt butter in a medium skillet over medium heat. Add mushrooms and shallots; cook, stirring occasionally for 8 minutes or until vegetables are tender and liquid evaporates.
Arrange bread cubes in a greased or buttered 13" x 9" baking dish; top with layers of the mushroom mixture, ham, cranberries, and cheese.
Whisk eggs in a large bowl; whisk in milk. Pour mixture evenly over all. Press down on bread to allow milk mixture to coat the top.
Cover dish and refrigerate at least one hour or up to 24 hours before baking.
Bake in a preheated 350°F oven 40 to 45 minutes or until center is set.Increase baking time to 50 minutes is casserole is cold. Cut into squares to serve.