Asparagus Bread Pudding

By vail28

Ingredients

• 1 loaf challah, sliced
• 3 1/2 c milk
• salt
• 2 lb fat asparagus, trimmed
• 4 tbsp. butter
• 6 eggs
• pepper
• 2 c grated Gruyere
• 1/2 c grated parmigiano-reggiano

Details

Servings 8

Preparation

Step 1

Arrange slices of challah in a single layer on a sheet pan, discarding end pieces. Pour 2 1/2 cups of milk over the bread. Set aside until milk is absorbed.

Boil asparagus in salted water 2-3 minutes until just tender. Drain and then shock in ice water. Drain. Slice in half lengthwise.

Preheat oven to 350. Butter baking dish with 2 tbsp. butter. Beat eggs with remaining 1 c milk, season well with salt and pepper.

Line bottom of baking dish with half of bread in a single layer. Top with half of asparagus, then half of cheeses. Season with salt and pepper. Make another layer of bread and asparagus, pour egg mixture over the layers, scatter with remaining cheeses, and dot the top with remaining 2 tbsp. of butter.

Bake until puffed and golden brown and set in center, 45-60 minutes