Asparagus Bread Pudding

Allow at least two hours for soaking prior to baking.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  lb asparagus, trimmed
• 12  slices  day-old  egg bread, 1/2-inch slices
• 2 3⁄4 cups milk
• 8  eggs
•  coarse salt
•  fresh ground black pepper, to taste
•  butter, for baking dish
• 1 1⁄2 cups  shredded provolone cheese
•  chopped fresh herb, to taste (rosemary, thyme, chives or tarragon)
• 1⁄4 cup  grated parmigiano-reggiano cheese

Directions

1. Cut asparagus into 1-inch pieces on the diagonal.
2. Steam asparagus for 2 to 3 minutes or until slightly tender.
3. Chill under cold running water; drain well.
4. Whisk together milk, eggs, salt and pepper until well blended.
5. Butter a 12 ½ x 8 x 4-inch oval casserole dish (or 12-cup baking dish).
6. Layer 4 slices of bread in dish, overlapping as necessary.
7. Top with one-third each of asparagus, Provolone and herbs. Repeat layering.
8. Pour egg mixture over top.
9. Cover and refrigerate for at least 2 hours or for up to 1 day to let egg mixture soak into bread.
10. Preheat oven to 350°F.
11. Sprinkle pudding with Parmesan cheese.
12. Bake on middle rack for about 60 minutes or until centre is set and top is golden.