ASPARAGUS BREAD PUDDING

Asparagus Bread Pudding image

Provided by @MakeItYours

Number Of Ingredients 9

1 loaf of French bread, cut into 1 1/2-inch slices
1 bunch of asparagus, washed, bottoms snapped off, and cut into 1/2-inch pieces
5 large eggs
2 1/2 cups whole milk (or a mixture of low-fat milk and cream or half and half)
2 teaspoons kosher salt (or half as much table salt)
freshly ground black pepper
1/2 teaspoon finely chopped fresh tarragon
1 tablespoon snipped chives
1/2 pound cheese, grated (try Swiss, cheddar, Monterey jack, or a combination)

Steps:

Heat the oven to 350 and grease a large casserole dish. Place the bread on a large baking sheet and toast for 10 or so minutes, until it is dry to the touch, but not browned.
Meanwhile, bring a small pot of salted water to a boil and cook the asparagus pieces for 3 minutes, then drain, rinse with cold water, and drain again. Whisk together the eggs, milk, salt, pepper, and herbs.
Arrange the bread slices in the casserole dish, overlapping as little as possible, then arrange the asparagus over the bread, sprinkle with the cheese, and pour the custard over all, pressing down any bread pieces that aren't submerged. Allow to sit for half an hour or so, so that the bread can absorb the egg mixture--or else refrigerate it, covered, overnight. Bake it in the middle of the oven for 35-45 minutes, until it is puffed and brown. Let stand 10 minutes before serving.