1 Loaf French bread, cubed
2 cups grated cheese,
1 cup sharp cheddar,
1 cup Monterey Jack
4 tbsp. olive oil
1 medium onion, diced
1 lb. fresh asparagus, cut on the bias, 1 inch pieces
1 lb sliced mushrooms
4 cloves minced garlic
˝ tsp. dry tarragon
˝ tsp. ground thyme
˝ tsp. dry savory
2 tsp. salt, divided
1 tsp. ground black pepper, divided
˝ cup sherry
5 lg. eggs, beaten
2 ˝ cups Half and half
1 cup grated Parmesan cheese
Using a large sauté pan , sauté the onions ,garlic ,asparagus, and mushrooms in the olive oil until tender. Gradually stir in the dry spices and half of the salt and pepper. Stir until all ingredients appear to be mixed well. Add the sherry to deglaze the pan, and stir until the majority of the liquid is absorbed by the mushrooms. Remove from the heat and allow to cool ,while you prep the bread and egg mixture.
Now, cut the French bread into large cubes and place in a large mixing bowl. Add the grated cheese and mix to distribute evenly thru out the cubed bread Next, combine the eggs, half and half, and the remaining salt and pepper in a large bowl. Mix until all ingredients appear to be well blended.
Next, add the cooled vegetable mixture to the bowl of cubed bread and cheese. Mix well to insure even distribution of all ingredients. Add the egg mixture and continue to mix until all of the bread is well coated. Pour the mixture into a greased 9” x 13” baking dish and top with the grated Parmesan cheese. Cover the baking dish and place it in the refrigerator for 30 minutes to allow the egg mixture to absorb into the bread.
Preheat the oven to 350 degrees and bake the casserole for 45 minutes. The finished bread pudding should be a golden brown and puffed up when ready to remove from the oven. Remove from the oven and allow to rest for 10 minutes before serving. This side dish pairs well with both poultry and pork. Garnish with fresh thyme.
Yield:6-8 servings
Preparation time:20 minutes active, 30 minutes passive
Cook time:45 minutes