Savory Asparagus Bread Pudding - cooking recipe

Ingredients

1 lb day-old white bread
3 cups milk
1 cup chicken broth or 1 cup vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
1 lb asparagus
4 ounces mushrooms, coarsely chopped
1/4 cup thinly sliced shallot
1 cup shredded cheese

Preparation

Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.