- 12 slices white bread
- 12 oz. sharp cheddar cheese, diced
- 1 1/2 lb. fresh asparagus, trimmed
- 2 C. diced cooked ham
- 6 eggs
- 3 C. milk
- 2 Tbs. minced onion
- 1/2 tsp. salt
- 1/4 tsp. dry mustard
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking pan. Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
Bake, uncovered, at 325 degrees for 55 minutes or until top is light golden brown. Let stand 10 minutes before serving.
Yield: 6-8 servings