Savory Bread Pudding with Asparagus, Pesto, and Gruyère

1. Prepare the Bread Mixture

In a large bowl, whisk together the milk, eggs, 1/2 teaspoon of salt, and the pepper until well combined. Add the baguette chunks to this mixture, ensuring each piece is generously soaked.

2. Prepare the Asparagus

Preheat your oven to 375°F (190°C). In the casserole or gratin dish, toss the asparagus pieces with olive oil and the remaining 1/2 teaspoon of salt. Roast them in the oven for about 10 minutes, tossing halfway through, until they are cooked but still firm.

3. Assemble the Pudding

Grease the casserole dish with butter to prevent sticking and add flavor. Spread half of the soaked bread chunks evenly in the dish, followed by half the roasted asparagus. Sprinkle with half the Gruyère cheese and dollop half of the pesto over this layer. Repeat with the remaining bread, asparagus, Gruyère, and pesto. Cover the dish with buttered foil, buttered side down.

4. Bake the Pudding

Place the covered casserole in the preheated oven and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the top is golden brown and the center feels springy to the touch. Broil the top for 1-2 minutes, if desired, for extra color and crispness.