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Food, Fun and Fabulous 98 We all love sweet bread puddings but this savory one is just divine! It can be served as a side item or even a luncheon entrée as a quiche. Ham or chicken may be added. It goes great with a side salad. Asparagus Bread Pudding yield: 8 - 12 servings 1 pound French bread 1 pound asparagus 12 eggs 4 cups whole milk 2 teaspoons salt 1 teaspoon black pepper, ground 4 cups gruyere or swiss cheese, grated 2 cups Swiss cheese, grated 1 cup parmesan, grated 1 / 3 cup fresh chives, chopped 1 / 3 cup fresh parsley, chopped The night before: Cut French bread into 1 ½-inch pieces and lay it on baking sheets. Let it sit uncovered overnight to let the bread dry out. The day of: Preheat the oven to 375 degrees. Spray 9x13 dish with pan spray. Cut asparagus into 1 ½-inch pieces. In a medium pot, boil the asparagus until crisp-tender (about 3-4 minutes). Drain asparagus and rinse under cold water. In a large bowl, whisk eggs, milk, salt, and pepper. In a medium bowl, mix cheeses and herbs. Place half of the bread pieces in a glass 9×13 baking dish. Sprinkle half of the asparagus over the bread. Sprinkle half of the cheese and herb mixture over the asparagus. Pour half of the egg mixture over the cheese and herb mixture. Repeat with the remaining ingredients. Let it stand for about 20 minutes. Use a spatula to press on the bread pieces, submerging them into the liquid mixtures. Tent with foil and bake the bread pudding in a water bath by placing the dish that is to be cooked in a bigger, deeper pan. Fill the bigger pan with water until it is about halfway up the side of the center dish. This prevents burning of the food and helps cook dish evenly. Bake the bread pudding for about 45 minutes or until brown and puffy. Uncover and continue baking for another 10 minutes or until golden brown.

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