Ingredients
2 tsp unsalted butter
3/4 challah cut into 1/2 inch slices
1 pound thinly shaved ham
1 pound gruyere cheese, shredded
2 large roma tomatoes, thinly sliced
1 bunch asparagus cut crosswise into 1 1/2 inch pieces
15 large eggs
1/4 c heavy cream
1 TBS thyme
1/4 tsp salt
1/8 tsp ground pepper
Preparation
Grease 13x9 glass or ceramic baking dish with butter In bottom of prepared dish, evenly layer 1/2 of the bread, 1/2 of the ham, cheese, tomatoes and asparagus; repeat layers with remaining ingredients In large bowl, whisk eggs, cream thyme, slat and pepper Evenly pour egg mix over layered ingredients, cover and refrigerate at least 4 hours, or up to overnight. Preheat oven to 350 and bake uncovered one hour till top is golden and toothpick comes out clean from center. Sprinkle with remaining thyme
