· 1 x 1lb loaf of sourdough bread, cubed
· 1 small leek, chopped
· 1 bunch of asparagus (alt: small pieces of broccoli)
· 12-15 mushrooms, sliced
· 10 eggs
· 2 ½ cups milk
1. Cut asparagus into 1” pieces (or chop broccoli) and boil until just cooked. Immediately immerse in ice water to cool, keeping them bright green.
2. Sauté mushrooms in oil
3. In a buttered dish, layer half of the bread cubes, asparagus (broccoli), mushrooms, leeks and cheese. Sprinkle with salt & pepper and add next layer.
4. Whisk eggs and cheese in bowl and gently pour over bread mixture. Cover and refrigerate overnight.
5. Remove from fridge 30 minutes before baking; bake at 175C for 40-45 minutes or until centre is set and top browned.
6. Serve with mixed vegetables.
It's no longer asparagus season where we live, so finding them is either impossible or you have to spend a fortune. I threw in some fresh broccoli that I had in the fridge as a substitute, and it worked well. I added too much leek the first time around (the original recipe called for a large leek), so next time I'll keep it more sparse. I might even saute the leeks with the mushrooms because they seemed a bit too crunchy for everyone as well.