2/3 pound of sourdough bread
3 cups milk
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried dill
1 lb asparagus
4 oz oyster mushrooms
1/4 cup chopped shallots
6-8 oz of shredded Gruyere
Preheat oven to 400°F. Spray a 9×13 inch
baking dish or casserole with cooking spray or butter.
With a serrated knife, cut the bread into roughly 3/4-inch cubes. Place cubes in a large bowl. Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Place in prepared baking dish.
In a medium bowl, whisk together the milk, broth, eggs, salt, pepper, and dill until combined. Pour over the bread mixture in the baking dish.
Bake for 45 minutes or until the top is golden brown and the center has set. Enjoy!