Asparagus Bread Pudding Layered with Fontina | Tante Marie's Kitchen
Delicious Asparagus Bread Pudding Layered with Fontina. Perfect for Sunday Suppers, served with Heirloom Tomato Salad. Easy to make with fresh ingredients!
Ingredients
- 12 to 16 thick slices dry bread
- 2-1/2 to 3 cups milk
- 1 lb. asparagus
- 4 eggs
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 8 oz. Fontina cheese, Swiss cheese or other white cheese, shredded
- 1 tbs. butter, cut into small bits
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