Preparation:
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13-in. x 9-in. x 2-in. baking pan. Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. Bake, uncovered, at 325 degrees F. for 55 minutes or until top is light golden brown. Let stand 10 minutes before serving. |
