Ingredients

The following ingredients have 6 Servings
  • 8 ounces bread (sliced into 1 inch cubes (I prefer a rosemary bread))
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon olive oil
  • 8 ounces mushrooms (sliced)
  • 1 pound asparagus (cut into 1 inch chunks)
  • 2 cloves garlic (minced)
  • 3 ounces cheese (shredded (I used cheddar gruyere blend))
  • butter for greasing

Instruction

  • Preheat oven to 350 degrees F. Heavily grease 6-8 ramekins, a 9 inch souffle dish, or a 2 quart baking dish.
  • In large bowl, whisk together eggs and milk. Add cubed bread and toss in egg mixture to fully absorb. Allow to soak while you prepare the vegetables.
  • In large skillet, heat olive oil over medium high heat. Saute the mushrooms until golden brown and most of the liquid has cooked off. Remove from pan and set aside.
  • Blanch the asparagus by cooking in boiling water for 1-2 minutes and then transferring to an ice bath. Saute in same pan you cooked mushrooms, occasionally stirring, until they just start to turn golden brown. Add the garlic and cook for another minute. Set aside and allow to cool.
  • Combine cooled sauteed veggies and grated cheese with bread and egg mixture. Toss to combine. Pour into greased baking dish.
  • Bake in preheated oven for 40-50 minutes or until golden brown. Serve hot or cold. Store in airtight container in refrigerator.