1 lb. asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

 

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

 

 

Yield:

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Fat:

Fiber: