Savory Bread Pudding With Asparagus Fontina And Herbs Recipe

How to make it

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• 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.