Strata with pork and mushrooms in the oven

Ingredients:

• 1.5 cups whole milk
• 1/3 cup heavy cream
• 2 tsp coarsely chopped fresh thyme (about 6 sprigs)
• A pinch of cayenne pepper
• 5 large eggs
• 220 g crusty bread, white or sourdough, cut into 2.5 cm cubes (about 2 1/2 cups)
• 1.5 cups shredded roast pork
• 1 cup baked sliced ​​mushrooms
• 3/4 cup grated fontina cheese
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9-inch square baking dish with cooking spray.
2. In a large bowl, combine the milk, heavy cream, thyme, cayenne pepper, eggs, 1 teaspoon salt, and a few grinds of black pepper. Add the bread, pork, mushrooms, and 1/2 cup fontina cheese and stir until the bread is tender and well combined. Transfer to the prepared baking dish and sprinkle with the remaining fontina cheese.
3. Cover the pan with foil and bake until the edges are light golden brown, 35 minutes. Remove the foil and continue baking until the casserole is puffed, set in the center, and golden brown on top, about 30 minutes more. Let it set for 10 minutes, then sprinkle with chopped parsley and serve.
   
   Note
   
   The strata can be baked immediately or assembled ahead of time, covered with foil, and refrigerated for up to 8 hours. Remove from the refrigerator 15 minutes before baking.