1 1-pound loaf French bread, cut into 1½-inch pieces ( 6-8 cups)
1 pound asparagus, trimmed, cut into 1½-inch lengths
9 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground white pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
⅓ cup chopped fresh chives
⅓ cup chopped fresh parsley
Chervil or Tarragon if you wish
3 Tbsp. chopped fresh marjoram or tarragon
Preheat oven to 375°F.
Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water or place in an ice bath to cool. Drain well.
Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture.
Pour half of the egg mixture over the bread. Repeat with remaining bread, asparagus, cheese mix, and egg mixture.
Let stand 20 minutes, pressing with spatula to submerge bread pieces.
Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.
Janice W. Thomas
Savory Spoon Cooking School
For Aunt Mildred’s 90th Birthday Celebration