This savory dish, sprinkled with stretchy, flavorful Gouda cheese, is ideal for brunches, special occasions and potlucks. The prep work is minimal – and you can make it a day ahead – leaving you extra time to sleep in.?
By The Canadian Living Test Kitchen
Ingredients
1 bunch (450 g) asparagus, cut in 1-inch (2.5 cm) pieces
3 shallots, thinly sliced
10 cups cubed day-old Country Harvest Green Pepper & Spinach Bread
2 cups shredded Gouda cheese [224 g]
1/4 cup chopped fresh parsley
10 eggs
4 cups milk [1 L]
1 tbsp Dijon mustard
1/4 tsp each salt and pepper
Preparation In skillet, melt butter over medium heat; cook asparagus and shallots, stirring occasionally, until asparagus is tender-crisp, about 6 minutes.
In lightly greased 13- x 9-inch (3 L) baking dish, toss together asparagus mixture, bread, half of the Gouda cheese and the parsley.
Whisk together eggs, milk, mustard, salt and pepper; pour over bread mixture, pressing to submerge. Sprinkle with remaining cheese. Cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Uncover and bake in 350F (180C) oven until puffed, golden and set enough that centre does not jiggle when gently shaken, about 1 hour. Let cool for 10 minutes before cutting into squares.
Additional information :
Tip: Day-old bread is the best at soaking up an egg mixture like this. To speed up the process, spread fresh bread slices out on a baking sheet a day ahead and let them dry out before using them in the recipe.
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