Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
April 22, 2026
This is a fantastic way to use day-old bread and showcase asparagus in a soft, custard-like setting. The "secret ingredient" here is Well Seasoned Bulk Herbs de Provence, which adds a floral, French countryside aroma.
Yield: 6 Servings
Cooking Time: 55 Minutes
- 4 cups sourdough bread, cubed (1-inch pieces)
- 1 bunch asparagus, cut into 1-inch pieces
- 1 cup soft Goat Cheese, crumbled
- 4 eggs
- 1.5 cups whole milk or half-and-half
- 1 tbsp Well Seasoned Bulk Herbs de Provence
- 1 tsp salt and ½ tsp black pepper
*Available from Well Seasoned
1. Preheat oven to 350°F. Grease an 8x8 inch baking dish.
2. In a large bowl, whisk together eggs, milk, Herbs de Provence, salt, and pepper.
3. Add the bread cubes, asparagus pieces, and half of the goat cheese to the egg mixture. Toss well and let sit for 10 minutes so the bread absorbs the liquid.
4. Pour the mixture into the baking dish and top with the remaining goat cheese.
5. Bake for 40–45 minutes until the custard is set and the top is golden and slightly puffed.
