Leek and Asparagus Bread Pudding

Sass Muffin

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1 T butter
1 large leek-cut into 1" thick slices
2 large eggs
1 1/2 c milk
8 oz asparagus-trimmed and cut into 1" pieces
9 slices of dry bread, cubed
4 oz shredded jack cheese
1/4 c mixed chopped herbs (chives, parsley and tarragon)
salt and pepper to taste

Set oven to 375.
Over medium heat melt butter in skillet. Add the leek and saute til soft.
Remove from heat and cool.

In large bowl, combine eggs, milk, asparagus, bread, cheese, herbs and salt and pepper.
Add leeks and gently toss to mix so the bread doesn't fall apart.

Spread in baking dish.
Bake for 40-45 minutes or until knife inserted comes out clean.
Cool slightly before serving.