Savory Bread Pudding 2

2 stale baguettes, cut into 1-inch cubes
8 eggs
1+ quart of milk
1 T salt
2 t ground mustard
1/8 t cayenne pepper
1 t ground sage
2 t ground dried rosemary

Whisk eggs and spices together, add milk (and additional eggs if needed) to cover bread. Add bread, mix well. Let stand overnight in the fridge with something- I used a bowl filled with water- holding the bread down in the egg mixture.

1 onion
4-5 small carrots
6 cloves of garlic, minced
a big handful of fresh thyme
a large sprig of rosemary
several stalks of celery
1 bunch of asparagus
1 head of Swiss chard
2 cups of grated romano cheese

Cut the veggies into bite-size pieces, and saute, adding in the order listed. Chop the herbs very finely and saute with the veggies. When cooked, add to the bread/egg mixture, tempering to prevent scrambled eggs. Fold the cheese in, leaving some to put on top.

Spray two casserole dishes with pam, and fill just over half full with the bread and veggie mix. Sprinkle cheese on top. Bake at 350 for an hour, with the lids on for the first half.

Makes 16-18 servings.