2 Qts diced bread pieces (day old works great)
1 qt heavy whipping cream
Pinch of nutmeg
5 oz boursin cheese
Salt & pepper to taste
2 tbsp chives
1 tsp chopped fresh parsley
Whisk eggs in large bowl, add cream & nutmeg – whisk together and set aside.
In another large bowl, add bread, cheese and enough egg custard mixture until wet (may not use all you created). Add salt & pepper, chives and parsley. Stir well. Add to greased muffin pans. Bake at 375 for about 30 minutes.
For a recipe variation, fill muffin cup half full, add shiitake mushroom slices and then fill muffin cup to 2/3 full, then bake.