6 ramekins (6–8 oz each)

Non-stick spray or butter (to coat ramekins)

¼ cup Reggiano Parmesan (for dusting ramekins)

2 cups country or white bread, crusts removed, cut into ½-inch cubes

1 tbsp garlic olive oil

¼ cup shallots, finely diced

¼ lb fresh mushrooms, sliced

1 tbsp sundried tomatoes, finely chopped

2 cups heavy whipping cream (adjust based on ramekin size)

4 oz cheddar cheese

4 oz brie cheese, rind removed

4 oz Reggiano Parmesan cheese

1 tbsp garlic, chopped

1 dash hot sauce

7 large eggs

Salt & pepper, to taste