Ingredients:
- 1 1/2 cups chopped asparagus, divided
- 6 cups cubed French bread or sourdough bread, divided
- 1 1/2 cups diced ham
- 4 eggs, beaten
- 2 1/2 cups milk
- salt and pepper to taste
Preparation:
Blanch asparagus briefly in boiling water; drain well. Spoon 1 1/2 cups of the bread cubes into a buttered 2-quart casserole. Scatter half of the asparagus over the bread. Top with another 1 1/2 cups of bread cubes. Cover with the 1 1/2 cups diced ham. Top with another 1 1/2 cups bread cubes then layer remaining asparagus over that. Cover asparagus layer with remaining 1 1/2 cups bread cubes. Whisk together the eggs and milk; season with salt and pepper. Pour egg mixture evenly over the strata. Cover and chill for at least 3 hours, or overnight to cook and serve the next morning. Bake, uncovered, at 350° for 1 hour to 1 hour and 15 minutes. Let stand 10 minutes before serving. Serve with a Mornay Sauce or Spicy Cheese Sauce.Serves 4 to 6.
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