Vegetarian Spring Egg Casserole

Ingredients

• 8 ounces whole-grain crusty bread, cut into 1-inch cubes
• 6 ounces fresh baby spinach , chopped
• 3 tablespoons unsalted butter
• 1 ½ cups chopped scallions
• 1 cup whole milk
• 6 large eggs, beaten
• ½ teaspoon salt
• ¾ cup shredded whole-milk mozzarella cheese
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 ounces reduced-fat cream cheese, softened
• 4 cloves garlic, finely chopped