2 eggs, beaten
4 tablespoons melted butter, divided
1 tablespoon honey
3 tablespoons all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sliced fresh mushrooms
2 tablespoons dried parsley
15 slices French bread, cubed
2 slices Italian cheese
2 large Swiss cheese wedges
Place eggs in a large bowl, beat until frothy. Stir in melted butter and honey until well blended. Stir in flour, salt and parsley. Fold 15 slices of French bread into egg mixture.
Spoon 1/3 egg mixture into a 9x8 inch sieve layer dish. Spread mushrooms onto top of bread. Add 2 tablespoons dried parsley and 1/2 cup mushrooms liqueur and sprinkle. Fold mushrooms onto mushrooms and cheese. Pour top mixture into sieve. Cover, and refrigerate overnight.
Bring a large pot of lightly salted water to a boil. Add lightly salted water to hot milk; cover pot, and simmer 15 minutes, stirring occasionally.
In a large bowl, beat together 2 egg yolks, 1 tablespoon cream cheese, 2 slices of Swiss cheese, 2 large wedges, bread cubes, Italian cheese, and French bread. Shake vigorously with a wooden spoon or spoon held horizontally to keep them from becoming too clumped together.
Fold mushrooms onto egg mixture. Stir in parsley garnish and sprinkle over mushrooms.