Ingredients: |
Ingredients: 1 loaf Italian or French bread cut into cubes (8 cups total)
1 lb. asparagus spears, woody ends removed, cut in ¾ in. pieces
6 oz. ham cut in ¼ in cubes (about 2 cups)
6 oz. grated Swiss cheese
5 eggs
1 ¼ c Half & Half
1 ¾ c. milk
1 tsp. salt
1 tsp. thyme
¼ tsp. black pepper
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Directions: |
Directions:Preheat oven to 400º Spread the cubed bread in a 9 x 13 Baking dish. Bake until slightly toasted, about 7-8 min. remove and set aside. Lower oven to 350º
In a large bowl whisk together eggs, milk, cream, salt, pepper, and thyme. Set aside.
Bring 2 qt. salted water to a boil. Add the cut asparagus to the boiling water. Return to a boil and blanch the asparagus 2-3 minutes. Remove asparagus to a bowl of ice water to shock and stop the cooking. Drain and set aside
Butter the bottom and sides of a 9 x 13 baking dish, spread half of the bread crumbs over the bottom of the casserole dish. Sprinkle half of the ham cubes over the bread, sprinkle half of the asparagus and half of the Swiss cheese.
Repeat the process with the other half of the bread cubes, ham, asparagus, and cheese. pour the egg mixture over and press down with clean hands. (at this point you can make up to a day ahead) Cover and refrigerate until ready to cook.
Cover with foil and bake in a 350º oven for 40 minutes, remove foil and bake an additional 20-30 minutes until the mixture is set. (test by inserting a knife in center) Remove from oven and let set for 10 minutes before serving |
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