While Cortney won’t be in Paris this April, she’ll still be sharing recipes that have a French flair!...
Place the bread in a single layer in a shallow dish. Pour 2½ cups milk over the top, allowing it to absorb and soften – about 30 minutes.
Press the slices to extract the milk, measuring to have ½ cup milk left. Set the milk and bread aside.
Trim the asparagus and steam until barely soft. Cool immediately in cold water, drain and set aside.
Preheat the oven to 350ºF. Butter a souffle dish.
Beat the eggs, salt, pepper and the ½ cup milk. Layer ⅓ of the bread in the buttered dish, followed by 6-8 asparagus spears, another layer of bread and asparagus, and top with ½ the herb mixture and ⅓ the cheeses.
Repeat until gone, reserving a few asparagus spears for the top. Pour the egg mixture over the layers, dotting the butter on top.
Bake for about 45 minutes or until a knife comes out clean.
While Cortney won’t be in Paris this April, she’ll still be sharing recipes that have a French flair! Join her in class where she’ll be making Duxelles Mushrooms on Garlic Toast and a Savory Bread Pudding with Asparagus, Fontina, and Mixed Herbs. You’ll also receive recipes for a Soup of Wild Greens, Gnocchi and Prosciutto and nutty Walnut Gateau.
Try the additional bonus recipes attached in the PDF above!