Crab And Asparagus Bread Pudding

Directions

1. Trim off tough ends of asparagus and throw away. Cut asparagus spears diagonally into 1-inch pcs. Blanch in salted boiling water 1 minute. Drain and pat dry.
2. Beat Large eggs, lowfat milk, cream, 1/4 tsp. salt and pepper to taste till well combined. Strain through fine strainer. Pour 1 c. egg mix into bottom of 2-qt shallow baking dish. Cover with layer of bread slices, trimming bread if necessary to make even layer. Distribute crab meat and 1/2 of asparagus, 1/2 of onions and 1/2 of cheese over bread. Cover with 1/2 of remaining egg mix. Repeat with another layer of bread, remaining green onions and remaining asparagus. Cover with remaining egg mix and remaining cheese. Let stand 10 min to allow bread to absorb some of liquid.
3. Bake at 350 degrees till center is set and top is slightly browned, about 1 hour. Let stand 5 min before serving.
4. This recipe yields 4 servings.