Savory Squash and Mushroom Bread Pudding

2 1/2 tablespoons butter, some is for a baking pan

 3 cups baby bella mushrooms, cleaned and sliced

 1 cup yellow onion, diced small

 3 cups small yellow squash grated

 6 slices sourdough bread, cut in large cubes

 1/4 cup grated jack cheese

 1/4 cup crumbled goat cheese or farmers cheese

 1/4 cup grated Parmesan

 3 large eggs

 1 1/4 cups milk

 1/2 teaspoon salt

 black pepper

   Butter a 9- by 9-inch baking dish or oven proof glass pie dish. In a heavy skillet, melt butter and saute mushrooms and onion until tender. Turned off the heat and add the squash.

   Layer bread, veggie mixture and cheeses in the baking dish.

   Combine the eggs, milk, salt and pepper; whisk them until blended. Pour the egg mixture over the layered ingredients. Covered and refrigerate 3 hours to overnight.

     Before baking top with grated cheese and a slice of tomato. Preheat the oven to 350 degrees. Bake for about 40 minutes or until top is brown and eggs are firm. .