This certainly wasn't a traditional Memorial Day meal. We usually have something off the grill, but I felt like eating lighter fare. And light it was, almost like a savory angel food cake. I don't kid myself that it was low in calories, as it contained two cups of cheese. But, it did seem much less greasy than strata recipes I've had in the past, which ooze puddles of oil all over your plate. I used an egg laden white bread in the dish, so it came out light as a cloud. Seriously. If there wasn't a mushroom layer, it would have surely floated away. Deborah Madison, who created this dish for the Green's Restaurant in San Francisco, recommends trying different breads. Whole wheat bread will make the pudding crunchy and nutty tasting. With white bread, the custard makes it swell like a souffle. As a side dish, a salad looks and tastes best with this kind of creamy concoction. So, I made a warm summer squash salad, also from Deborah Madison. Freshly picked tomatoes would have been even better.