Savory Bread Pudding

Ready to be baked savory bread pudding

Ingredients:

8 cups of old bread, cubed (crust removed)
1 large garlic clove, minced
2 cup mushrooms, sliced

1 cup finely sliced Brussel sprouts
1/2 cup onion, sliced
7 asparagus, sliced diagonally
1/3 cup chopped fresh parsley

1 cup heavy whipping cream

2 1/4 cup milk
5 large eggs
1 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

1/4 crumbled goat cheese
1/4 blue cheese
1 mozzarella, sliced

Method:

Preheat oven to 350°F.  Smear a little oil on a 9 by 13 inch baking dish.

Heat some oil in a saute pan and saute the asparagus first. Add a pinch of salt and pepper. Cook for 2 minutes. Transfer to plate.

Then stir fry the mushrooms and cook for 2 or 3 minutes and set aside. Then saute the Brussels sprouts and set aside.

Whisk eggs, milk, cream, salt, pepper in a bowl until well combined. Add the crumbled goat cheese and half of the Parmesan cheese.

Layer half of the bread cubes in the prepared baking dish. Then add a layer of asparagus, some blue cheese, then add the mushrooms, then a layer of mozzarella, then the Brussels sprouts and sprinkle some Parmesan cheese. Add another layer of bread cubes with the remaining vegetables and cheeses. I finished the layer with asparagus.

Pour in the egg mixture. Cover with plastic wrap and refrigerate for at 1 hour or overnight.

Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let cool for about 10 to 15 minutes before serving to let the custard set.