Preheat oven to 350°F. Place a rack in the middle of the oven.

Spread bread cubes in an even layer on a rimmed baking sheet. Bake until golden-brown (about 20 minutes).

Chop cremini and shiitake mushrooms into ¼ inch thick pieces. Tear the chanterelle mushrooms into similar sized pieces.

Warm butter in a 12-inch heavy skillet over medium heat. Add shallot and cook, stirring occasionally, until they start to soften (about 3 minutes). Add mushrooms, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. The mushrooms will give off a lot of liquid. Cook the mixture until all of the liquid has evaporated (about 15 – 17 minutes). Add parsley and garlic and continue cooking for an additional 2 minutes, stirring occasionally (don’t let the mushrooms start sticking to the bottom). Remove from the heat.

In a large bowl, whisk together half and half, eggs, Parmiagiano-Reggiano, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir in the mushroom mixture and bread cubes. Fold gentle until the bread cubes are well coated. Let stand for 10 minutes.

While waiting, lightly butter a 9 x 13 baking dish.

Spread the mushroom-bread mixture evenly into the buttered baking dish and bake until firm and golden brown (about 45 minutes).

Spoon a serving into a small bowl and garnish with parsley leaves.