Savory Asparagus Bread Pudding

This recipe from "Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People" by Ann Martin Rolke certainly lives up to her book title w/its easy prep. While sure to be good on all occasions, it was suggested to accompany your Easter baked him as a side-dish & alternative to the usual sweet potatoes. I would add baked apples + a salad of choice & be proud of such a meal, all easily made ahead & nuked to serve. *Enjoy* !

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  loaf  sourdough bread (1 lb size, or other crusty bread)
• 3  cups milk
• 1  cup chicken broth (or vegetable broth)
• 3  large eggs
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon dried dill
• 1  lb fresh asparagus (cut in 1-in pieces)
• 4  ounces mushrooms (coarsely chopped)
• 1⁄4 cup shallot (thinly sliced)
• 4  ounces gruyere cheese (shredded, or Swiss cheese, 4 oz = roughly 1 cup)
• 4  ounces black olives (optional add, pitted & sliced, see note after prep)

Directions

1. Preheat oven to 400°F & spray a 9x13-in baking dish or casserole w/non-stick cooking spray.
2. Cut bread into 3/4-in slices by stacking 4-5 slices & then cutting them into 3/4-in cubes. Repeat w/remaining bread & put cubes in a lrg bowl.
3. In med bowl, whisk together the milk, broth, eggs, salt, pepper + dill till combined & pour over bread cubes.
4. Snap off the tough ends of the asparagus & cut the spears into 1-in pieces. Add them to the bread along w/the mushrooms, shallots & olives (if using).
5. Fold everything together well to combine the ingredients, spoon into the prepared pan, pat down the top to compact the ingredients & sprinkle the cheese evenly ever the top.
6. Bake for 45 min or till the top is browned & crisp & there is no liquid in the center. Allow to sit for 10 min b4 cutting into portions.
7. Ann's STRESS SAVER TIP: Look for frozen asparagus tips & bags of unseasoned bread cubes to save prep time.
8. Ann's EYE APPEAL TIP: Instead of mushrooms (or as a simple addition), add 1 cup sliced pitted black olives for color contrast & a flavor complement to the asparagus (I included this in the recipe as an opt add).