4 cups fresh Egg Bread cubes, toasted
1 ¼ cup sweet butter, melted
½ cup Leeks, sliced thin and rinsed
½ cup shallots, chopped fine
1# Seasonal Wild Mushrooms, coarsely chopped
½ cup Italian Parsley, chopped
2 tablespoons fresh Thyme
1 teaspoon sea salt
1 teaspoon fresh ground pepper
½ Pinot Noir
2 cups Whipping Cream
6 large eggs
½ cup grated Vella Dry Jack

Preheat oven to 350. Place bread cubes in a large bowl, and drizzle with ½ cup sweet butter. Sprinkle with salt and pepper and place on baking sheet. Bake for 8-10 minutes or until golden. Remove from oven and set aside.

In a large heavy bottom sauté pan, melt ½ cup sweet butter. Add in leeks and shallots and sauté for 5 minutes. Add in mushrooms and continue to sauté for 3 minutes. Sprinkle in Italian Parsley, Thyme, salt and pepper. Gently pour in Pinot Noir and bring to a simmer and allow to cook until wine is reduced and mushrooms are tender. Remove from heat and allow to cool for 10 minutes.

In a large bowl, whisk together whipping cream and eggs. Generously butter 8 each 6 ounce ramekins. Evenly spoon mushroom mixture into ramekins. Sprinkle with cheese. Gently ladle egg and cream mixture into each ramekin. Place ramekins on a baking sheet pan and place in oven. Bake for 30 minutes. Remove form oven and allow to rest for 10 minutes prior to serving.

Enjoy with a glass of Pinot Noir!