First, cut the bread into cubes and place it in a bowl, then sprinkle it with 150 ml of milk, making sure to wet it all over, and let it rest for at least 30 minutes.
Heat some oil in a non-stick pan with the garlic, then add the mushrooms (already thawed, if you used the frozen mixture) and let them cook for about 10 minutes, stirring occasionally.
In the meantime, cut the speck into strips or squares and chop the parsley, then add them to the mushrooms and leave to flavour.
Take the bread again and place it in a baking dish lined with baking paper, trying to create an even layer (help yourself by crushing it a little with the back of a spoon, if necessary).
Cut the fontina into cubes and distribute the mushrooms and then the cheese on top of the bread.
Beat the eggs with the remaining milk (500 ml) and a pinch of salt and pour it over the ingredients in the baking dish.
Wash the cherry tomatoes, cut them in half and distribute them on the surface, with the cut side facing upwards.
Cook for about 40 minutes or until golden brown in a fan oven preheated to 180°C.
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