Place the cubed bread on a sheet pan and toast in a 350° F oven until somewhat dried, but not brown. Alternately, you can leave the bread out to dry overnight. It will lose some of its volume, but that's okay. Set aside.
Butter a 1 1/2-quart casserole or gratin dish. In a medium bowl, beat the eggs together with the cream and chicken stock. Add 1/2 cup of the shredded cheese and 1/2 teaspoon of salt. Taste the custard mixture and adjust the seasoning to your liking with additional salt and freshly ground black pepper. Fold the dried bread cubes and the mushroom mixture into the custard, pressing the bread down into the liquid. Let stand while you preheat the oven.
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