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Ingredients

• Servings: 8
• 1 pound asparagus cut on the diagonal in one inch lengths and blanched
• 8 cups of rich egg bread like challah torn into large chunks
• 6 scallions trimmed and coarsely chopped
• 1 pound of sliced mushrooms
• of a large red pepper cut into small dice
• 1 tablespoon of olive oil
• 8 cups of milk
• 2 tablespoons country-style Dijon mustard
• 6 extra large eggs
• 12 ounces of grated Gruyere cheese
• 4 ounces grated Gruyere cheese for topping

Description

Bakespace