How to make it

  • Place bread in a single layer in shallow dish then pour milk over top.
  • Let soak until bread has absorbed the milk and becomes soft about 30 minutes.
  • Press bread slices to extract the milk then measure the milk.
  • You should have 1/2 cup milk left after squeezing.
  • If not make up difference with additional milk as needed then set milk and bread aside.
  • While bread is soaking trim asparagus removing woody ends.
  • Cut stalks on diagonal into thin slivers and arrange on steamer rack.
  • Place over gently boiling water then cover and steam 3 minutes.
  • Immediately place asparagus under cold running water then drain and set aside.
  • Preheat oven to 350 then butter a 3 quart mold.
  • In bowl beat eggs, salt, pepper and milk until well blended.
  • Layer one third of the bread in the prepared dish.
  • Set 8 asparagus aside and top bread layer with half the remaining asparagus and herbs.
  • Spread one third of each of the cheeses over the asparagus.
  • Repeat layers using 1/2 remaining bread and all asparagus and herbs and 1/2 the cheeses.
  • Arrange remaining bread on top and spread remaining cheeses over top.
  • Garnish with reserved asparagus slivers then pour milk egg mixture over layers.
  • Dot with butter then bake in preheated over for 45 minutes.

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