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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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You can easily prepare this the night before for a luncheon or during the morning for a dinner. I serve it year-round, for large groups like my card club or garden club, at picnics and at other occasions. When I do, just about always someone requests the recipe! My husband and I have been married 49 years (two sons and five grand daughters). I've enjoyed cooking since I was a girl. My mother was an excellent cook, and she passed along many of the Pennsylvania Dutch recipes that are popular in this part or our state. Ingredients:
12 slices white bread |
12 ounces process cheese (velveeta), diced |
1-1/2 pounds fresh asparagus, trimmed |
2 cups diced cooked ham |
6 eggs |
3 cups milk |
2 tablespoons finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon ground mustard |
Directions:
1. Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13-in. x 9-in. baking dish.
2. Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
3. Bake, uncovered, at 325° for 55 minutes or until top is light golden brown. Let stand for 10 minutes before serving. Yield: 6-8 servings.
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