Serves 4
2 tsp butter
2 cups button mushrooms, sliced
1 french baguette, cubed
1 ½ cups soft goat cheese
16 oz fresh asparagus, trimmed and cut
½ cup red bell peppers, chopped
½ red onion, chopped
8 whole eggs
2 cups milk
1 cup heavy 35% cream
1 tsp salt
1 tsp dry mustrard
¼ tsp ground black pepper
1 cup gruyere cheese, shredded
Melt butter in skillet over medium heat and sauté mushrooms until mushrooms begin to brown. Set mushrooms aside
Grease a 9x13 inch baking dish and place cubed bread on bottom. Crumble goat cheese over baguette and distribute asparagus pieces, mushrooms, red pepper and onion over the cheese.
In a bowl, whisk together eggs, milk, cream, salt, mustard and black pepper, then pour egg mixture over bread and vegetables in baking pan. Cover and refrigerate overnight.
Preheat oven to 375. Remove casserole from fridge and let stand for 30 minutes. Spread 1 cup of shredded gruyere cheese over top and bake until a knife is inserted in the centre and comes out clean – about 40-45 minutes. Stand 5-10 minutes before cutting to serve.