Asparagus & Mushroom Bread Pudding

Ingredients:

• 3 c milk
• 1 c chopped spring onions (about 1 large bunch)
• 1 loaf stale or toasted multi-grain bread
• 2 tbs butter
• 1 lb mixed wild mushrooms
• salt and pepper
• 4 eggs
• 1/3 c chopped fresh parsley
• 3 tbs dried oregano
• 3 c grated Swiss cheese

Instructions:

1. Preheat oven to 350.
2. Place milk and onions in sauce pan and bring to a boil, then set aside to steep for about 8-10 minutes. Meanwhile, break or cut bread into crouton sized crumbs and place in a medium size bowl. Once the milk steeps, pour over bread and let it sit while you continue, at least another 15 minutes.
3. Chop asparagus into 1/2" pieces and simmer or steam in boiling water until bright green, or about 4-5 minutes, and then strain.
4. Saute mushrooms in butter, salt and pepper until mushrooms begin to shine.
5. In a separate large mixing bowl, whisk eggs, parsley, oregano, salt and pepper, and 2 cups of the shredded cheese. Add asparagus. Add bread mixture pieces one handful at a time and mix thoroughly. Do not use all of the bread if the egg mixture is not able to coat everything (loaves vary in size and you just want everything well coated.) Do include any milk and onions that have sunk to the bottom of the bread mixture.
6. Pour into a buttered 9x12 casserole dish and top with remaining cup of cheese.
7. Bake at 350 for 45 minutes. Best served hot.

Thanks to Deborah Madison, Local Flavors for the original. I modified the instructions to make them easier for myself.