Preheat the oven to 375 degrees.

Clean and slice the mushrooms and place in a medium sized saucepan and saute with butter until golden brown.

In a large bowl, whisk the eggs, milk, cream, mustard, garlic powder, and fresh thyme.

Slice the bread into about 1” cubes. Place in a very large bowl and pour the egg mixture over the top of the bread and gently fold until all the bread has been thoroughly coated.

Spray/grease a 9” x 13” x 2” pan. Scoop about half of the bread into the bottom of the pan.

Next, place the mushrooms, followed by half of the cheese sprinkled evenly over both layers. Top with the remaining bread, followed by the remaining cheese.

Place in the oven to bake for about 35 minutes, until the top has turned a nice golden brown. If it looks too brown, but hasn’t baked long enough, place a piece of foil over it to keep the top from burning.

After fully baking, remove and let it sit for about 10-15 minutes before serving.

Place any leftovers in an airtight container in the refrigerator for up to 3 days.