You will need:
2 1/2 cups of sourdough bread, cut into 3/4 inch cubes
5 Tbs. of extra virgin olive oil, divided
1/2 cup of chopped cremini mushrooms
1/3 cup of chopped onion
1 cup of pepper jack cheese, shredded
1/4 cup of chopped fresh parsley
2/3 cup of milk
1/3 cup of chicken broth
Salt and Pepper to taste
1 cup of canadian bacon, chopped
4 large eggs, beaten
1/4 cup of grated parmesan cheese
Preheat oven to 375 degrees Fahrenheit. Place bread cubes on a baking sheet. Drizzle 3 Tbs. of extra virgin olive oil over the bread cubes and toss with your hands. Bake for 10 minutes or until lightly toasted, turning the bread cubes over once. Remove from oven; cool. In a large skillet over medium-high heat, add the olive oil, onion and mushrooms. Season with salt and pepper. Saute for about 5 minutes and let cool. In a large bowl beat the eggs, milk and chicken broth. Add the bread cubes to the egg mixture and let it sit in the liquid for 5 minutes. Add the cheese, canadian bacon, parsley, salt, and pepper to the egg and milk mixture. Spoon about 1 cup of the bread mixture into each of the greased 5 (7 oz.) ramekins.
Divide the 1/4 cup of parmesan cheese among the tops of the 5 ramekins.
Bake for 25 minutes or until lightly browned.