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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Allow at least two hours for soaking prior to baking. 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 1/2 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.
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