INGREDIENTS
8 oz
bread (sliced into 1 inch cubes (I prefer a rosemary bread))
4
eggs
2 cups
milk
1 tbsp
olive oil
8 oz
mushrooms (sliced)
1 lb
asparagus (cut into 1 inch chunks)
2 cloves
garlic (minced)
3 oz
cheese (shredded (I used cheddar gruyere blend))
butter for greasing