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Meatless Monday: Asparagus Gouda Bread Pudding

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1 T. butter

1 bunch asparagus, trimmed and cut into 1 inch pieces

3 shallots, thinly sliced

10 cups cubed day old bread (I tried this with Challah….divine!)

2 cups shredded Gouda

10 eggs

4 cups milk

1 T. Dijon mustard

herbs of your choice – parsley, rosemary, thyme are all yummy options I’ve tried

salt and pepper to taste (lemon pepper is quite delicious in this)

Instructions:  Melt butter in a skillet and add asparagus and shallots, cooking until asparagus is tender-crisp, about 5-7 minutes.  Lightly grease a 9 by 13 baking dish and add the asparagus mixture, bread,  and half of the cheese.  Whisk together the eggs, milk, mustard, herbs, and salt and pepper.  Pour over the bread mixture in the baking dish – you’ll have to press it down to get it soaked with the milk mixture.  Sprinkle on the rest of the cheese.  Cover with plastic wrap and put in the fridge for at least one hour or up to 24 hours.  Bake in a 350 degree F oven for about 1 hour until puffy and golden – the centre should no longer be liquid and “jiggly”.  Allow it to cool about 10-15 minutes before cutting and serving. 

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