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1 loaf Sourdough Bread, thinly sliced with crust removed (16-ounce)
1 lb Asparagus, blanched and slivered
3/4 lb Fontina Cheese, grated
1/2 cup chopped sun-dried Tomatoes packed in Oil, drained,sliced or chopped
3 Tablespoons dried Chives
1 cup Pine Nuts, toasted
12 Eggs, beaten
3 cups Milk
2 Cloves Garlic, minced
Salt and Pepper
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Grease the bottom of a large casserole dish (13X9 works well). Place a single layer of bread in the pan, using 1/2 the bread. Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts. Repeat layers, starting with bread. In a large bowl, combine eggs, milk, garlic, salt and pepper. Pour evenly over layers. Cover and Refrigerate overnight. Preheat oven to 350 degrees. Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees. Remove from oven and serve immediately.
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