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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station. Ingredients:
1 loaf sourdough bread, thinly sliced with crust removed (16-ounce) |
1 lb asparagus, blanched and slivered |
3/4 lb fontina cheese, grated |
1/2 cup chopped sun-dried tomato packed in oil, drained,sliced or chopped |
3 tablespoons dried chives |
1 cup pine nuts, toasted |
12 eggs, beaten |
3 cups milk |
2 cloves garlic, minced |
salt and pepper |
Directions:
1. Grease the bottom of a large casserole dish (13X9 works well).
2. Place a single layer of bread in the pan, using 1/2 the bread.
3. Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
4. Repeat layers, starting with bread.
5. In a large bowl, combine eggs, milk, garlic, salt and pepper.
6. Pour evenly over layers.
7. Cover and Refrigerate overnight.
8. Preheat oven to 350 degrees.
9. Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
10. Remove from oven and serve immediately.
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