Cheesy Asparagus Bread Pudding

This is so good! it makes a wonderful dish for a brunch get together. Plan ahead this needs to chill for 6 hours. You can really use any kind of cheese for this, I have even used Provolone. Don't cube the bread slices for this, leave the bread in one slice, and use day-old bread!

• Ready In: 7 hrs 50 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs fresh asparagus (hard ends removed and cut into 1-inch pieces)
• 12  slices  bread (1/2-inch thick, use day-old bread for this)
• 2 3⁄4 cups half-and-half cream (or use full-fat milk)
• 8  large eggs
• 2  small green onions, finely chopped (or to taste)
•  seasoning salt
•  black pepper (or use white salt)
• 3  cups  shredded swiss cheese (or to taste, or use a similar tasting cheese)
• 1  cup  grated parmesan cheese (or to taste)

Directions

1. Butter a 12 x 8-inch oval baking dish (or a 12-cup baking dish).
2. Steam the asparagus for about 2-3 minutes or until slightly tender; drain and place in ice water or very cold water; drain well and dry with paper towels.
3. In a bowl whisk together half and half, eggs, seasoning salt and pepper until well blended; add in the chopped green onions.
4. Place 4 slices of bread in the bottom of the baking dish overlapping if necessary.
5. Top with 1/3 EACH asparagus then the Swiss cheese; repeat the layers two more times (4 slices bread, asparagus then cheese.
6. Pour egg mixture over the top over the top.
7. Cover and refrigerate for minimum 6 hours or overnight.
8. When ready to bake set the oven to 350°F (second-lowest rack).
9. Sprinkle the top of the casserole with Parmesan cheese.
10. Bake for about 50-60 minutes, or until the center is set and golden.