Cheesy Asparagus Bread Pudding |
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Prep Time: 420 Minutes Cook Time: 50 Minutes |
Ready In: 470 Minutes Servings: 8 |
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This is so good! it makes a wonderful dish for a brunch get together. Plan ahead this needs to chill for 6 hours. You can really use any kind of cheese for this, I have even used Provolone. Don't cube the bread slices for this, leave the bread in one slice, and use day-old bread! Ingredients:
1 1/2 lbs fresh asparagus (hard ends removed and cut into 1-inch pieces) |
12 slices bread (1/2-inch thick, use day-old bread for this) |
2 3/4 cups half-and-half cream (or use full-fat milk) |
8 large eggs |
2 small green onions, finely chopped (or to taste) |
seasoning salt |
black pepper (or use white salt) |
3 cups shredded swiss cheese (or to taste, or use a similar tasting cheese) |
1 cup grated parmesan cheese (or to taste) |
Directions:
1. Butter a 12 x 8-inch oval baking dish (or a 12-cup baking dish).
2. Steam the asparagus for about 2-3 minutes or until slightly tender; drain and place in ice water or very cold water; drain well and dry with paper towels.
3. In a bowl whisk together half and half, eggs, seasoning salt and pepper until well blended; add in the chopped green onions.
4. Place 4 slices of bread in the bottom of the baking dish overlapping if necessary.
5. Top with 1/3 EACH asparagus then the Swiss cheese; repeat the layers two more times (4 slices bread, asparagus then cheese.
6. Pour egg mixture over the top over the top.
7. Cover and refrigerate for minimum 6 hours or overnight.
8. When ready to bake set the oven to 350°F (second-lowest rack).
9. Sprinkle the top of the casserole with Parmesan cheese.
10. Bake for about 50-60 minutes, or until the center is set and golden.
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