Savory Bread Pudding with Asparagus, Gruyere and Herbs

By tuscangal

Ingredients

• 1 1# leaf french bread cut into 1 1/2 in pcs
• 1 # asparagus trimmed and cut into 1 1/2 in lengths
• 6 large eggs
• 2 c milk
• 2 tsp salt
• 1 tsp pepper
• 2 c grated gruyere cheese
• 2 c grated swiss cheese
• 1 cup grated parmesan
• 1/3 c chopped chives
• 1/3 c chopped parsley
• 1/3 c marjoram

Preparation

Step 1

{lace bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
Cook asparagus in pot of boiling salted water until tender crisp-about 3 min. Drain, rinse in cool water, and drain.
Whisk eggs, milk, salt and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place 1/2 of bread in 13X9 pan. Sprinkle with 1/2 asparagus, then 1/2 of cheese. Pour 1/2 of egg mixture over. Repeat. Let stand 20 minutes pressing with a spatula to submerge bread.
Bake in 375 oven until brown and puffed - about 45 min. Cool 10 min.