•   Day-old French bread
•   Butter
• 4 eggs
• 1 1/2 cups light cream
• 1 Tbs. Dijon mustard
•   Olive oil
• 1 cup mushrooms sliced
• 1 bunch scallions sliced (include some of the green tops)
• 1 cup coarse chopped ham (1/8 inch)
• 1 1/2 cups coarsely chopped artichoke hearts (well drained)
• 1/8 cup chopped pitted green olives
• 2 cups grated cheddar cheese
• 8 thin slices Tomato
•   Parmesan cheese
•   Parsley (as a garnish)

7 x 11 baking dish

Preheat oven to 350°.

Slice the bread into 1" slices, butter both sides and place into a 7x11 glass baking dish so that they fit snug.

Beat together the eggs, light cream and mustard.  Pour evenly over the bread.  Turn the bread slices several times to absorb the liquid.  Cover with plastic wrap and let it sit over-night.

Sauté the mushrooms and scallions with a small amount of olive oil for two minutes.  Add the ham, artichoke hearts, and olives and sauté for two additional minutes. (This can be done the day before).  Spread mixture over the bread. Avoid using any accumulated liquid.

Top with the cheddar cheese, tomato, and Parmesan.  Bake for approximately 45 minutes or until a knife inserted in the middle comes-out clean.  Sprinkle with chopped parsley.