This is also from a fellow blogger and again, combines my favorite “bread pudding” with lots of asparagus and cheese!
Serves 4
1/2 loaf of rustic, preferably day old Ciabatta or other dense Italian loaf of bread, crusts removed cut into 1/2 inch cubes, about 3 – 4 cups
3/4 cup whole milk
1/2 cup heavy cream
3 large eggs
1/4 to 1/2 tsp salt, or to taste
1/4 tsp ground pepper
1/2 lb asparagus, tough stems removed and cut into 1/2 inch pieces
1 -2 cloves garlic, minced
1 shallot, peeled and minced
1/2 to 3/4 cup Gruyere, Fontina or Emmenthaler cheese, grated
1/2 to 3/4 Parmigiano Reggiano cheese, grated
1/4 cup chopped mixed herbs, thyme, oregano, chives and flat leaf parsley
Place the bread cubes in a large bowl and pour the milk over.
Set aside for about 35 minutes in order for the milk to thoroughly soak into the bread
Preheat the oven to 350F. Butter a square baking dish and set aside.
Combine the cream, eggs, salt and pepper in a bowl. and whisk together. Set the custard aside.
Drop the asparagus into a small saucepan of boiling water and cook until just tender, 1 to 2 minutes.
Rinse under cold running water and drain. Toss together with the garlic, shallots and herbs.
In a small bowl combine the Fontina and Parmesan cheeses.
To the bowl with the soaked bread cubes, add the asparagus/herb mixture.
Mix lightly to combine.
Place half of the bread in the bottom of the prepared baking dish.
Sprinkle with half of the cheese mixture.
Top with the remaining bread mixture and top with the remaining cheese.
Pour the custard over the top.
Bake until golden, about 1 hour.
Check for doneness with a skewer or pairing knife.
The custard should be set and the tester should come out clean.