Butter the inside of the soufflé ramekins or use a non-stick spray. Coat the inside with grated Reggiano Parmesan. Divide the bread into the prepared mold, making sure not to fill more than half of the mold.
In a frying pan, heat olive oil, when hot add the shallots and cook until light golden brown, add the mushrooms and sundried tomatoes. Cook until the water has evaporated (5 to 10 minutes).
In a sauce pan heat the cream when hot add the cheeses, garlic and hot sauce.
In a glass bowl using a whisk mix the eggs, salt and pepper. Add the hot cream and cheese to the eggs, slowly to avoid cooking the eggs.
Divide the mushrooms mixture on top of the bread in each ramekin and top with the cream and cheese mixture. Using a fork push all the ingredients inside to make sure it is wet. Bake for about 30/40 minutes until puffed and lightly golden brown, and a dipped toothpick comes out clean.
Take out of oven and let them cook slightly (10/15 minutes) and invert them into a serving plate.