Mushroom French Toast

Saw this in my new Vegetarian Times mag. Here's what they said, "A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, then then simply prepare the French toast right before serving."
(serves 4)

4 slices challah bread (1/2" thick)
2 eggs
1/2 cup whole milk
3 t. chopped fresh thyme, divided plus thyme sprigs*, for serving
2 T. veg. oil
Kosher* salt and freshly* ground pepper
1 8 oz. pkg. cremini mushrooms, sliced
1 3.5 oz. pkg. shitake mushrooms, sliced
3 T. unsalted Kerrigold* butter, divided
1/2 cup sliced sweet* onion
2&1/2 t. tomato paste
2&1/2 t. all-purpose flour
1/4 cup dry sherry, optional
3/4 cup low-sodium veg. broth
2 T. reduced-fat cream cheese, optional

Preheat oven to broil. Broil challah slices on baking sheet 5 min., turning once. Transfer to a plate to cool. Meanwhile, whisk together eggs, milk, and 2 t. thyme in a shallow dish; season with S&P. Add challah toast, and soak 10 min., turning occasionally. Meanwhile (again), heat oil in a large skillet over med. heat. Add mushrooms, and sauté 6-7 min., or until browned. Transfer mushrooms to a bowl; set aside. Melt 2 T. butter in same saucepan over med. heat. Add onion, and sauté 1-2 min. Stir in tomato paste and flour; cook 1 min. Whisk in sherry, if using, and cook 1 min. Stir in broth and mushrooms; cook 2 min. Whisk in cream cheese, if using, and remaining 1 t. thyme. Keep warm. Heat remaining 1 T. butter in cast-iron skillet. Add bread slices, and cook 5 min. or until golden brown, turning once. Serve each slice of French toast with 1/4 cup mushroom sauce, and garnish with a thyme sprig.

"Do thy duty, that is best; leave unto the Lord the rest."

Don't forget to have FUN today!!!

Love,

MM