Potato Rosemary Bread Strata With Asparagus And Gruyere

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 loaf potato rosemary bread, cut into 1-inch chunks
• 1 lb fresh asparagus, woody ends snapped and cut into 1-inch pieces
• 6 eggs, beaten
• 2 cups milk (whole milk preferred)
• 1 cup gruyere cheese, shredded
• 1 cup swiss cheese, shredded
• 1 cup parmesan cheese, shredded
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh parsley, finely chopped
• salt and pepper, to taste

Recipe

• 1 preheat oven to 375 degrees.spray bottom and sides of a 13" x 9" x 2" glass baking dish with cooking spray. place half of the bread cubes in the bottom of the dish. bring a medium pot of salted water to a boil. add asparagus and cook until just tender - about 3-4 minutes. drain and rinse under cool water.
• 2 in a large mixing bowl, whisk together the eggs, milk, salt and pepper.
• 3 in a small mixing bowl, combine cheeses. add chives and parsley and then gently mix.
• 4 place half of the asparagus on top of the bread cubes, then half of the cheese mixture.
• 5 then put half of the egg mixture on top.
• 6 repeat with remaining bread, asparagus, cheese mixture and egg mixture.
• 7 make sure the bread cubes are mostly submerged in the egg mixture. if not, press them down.
• 8 for best results, let mixture rest for 15 minutes before cooking so the bread can absorb the egg.
• 9 place glass baking dish on a baking sheet into the preheated oven.
• 10 bake 35-40 minutes, until browned and puffed.