Asparagus Bread Pudding


1 lb. French Bread

1 lb. Asparagus

12 Eggs

4 C. Whole Milk

2 Tsp. Salt

1 Tsp. Ground Black Pepper

2 C. Gruyere Cheese, Grated

2 C. Swiss Cheese, Grated

1 C. Parmesan Cheese, Grated

1/3 C. Fresh Chives, Chopped

1/3 C. Fresh Parsley, Chopped


**The night before: Cut French Bread into 1 1/2 inch pieces and lay it on baking sheets. Let it sit uncovered overnight to let the bread dry out.

Preheat the oven to 375 degrees.

Cut the Asparagus into 1 1/2 inch pieces. Boil the Asparagus in  a medium pot on the stove until it is crisp-tender (about 3-4 minutes).

Drain the Asparagus and rinse it under cold water.

In a large bowl, whisk Eggs, Milk, Salt and Pepper.

In a medium bowl, mix Cheeses and Herbs.

Place half of the bread pieces in a glass 9×13 baking dish.

Sprinkle half of the Asparagus over the Bread. Next, sprinkle half of the Cheese and Herb mixture over the Asparagus. Pour half of the Egg mixture over the Cheese and Herb mixture. Repeat with the remaining ingredients.

Let it stand for about 20 minutes. Use a spatula to press on the bread pieces, submerging them into the liquid mixtures.

Cover and bake the Bread Pudding in a water bath for about 45 minutes or until it is brown and puffy.