PREP: 30 minutes CHILL: 4 to 24 hours BAKE: 70 minutes STAND: 10 minutes OVEN: 325°F MAKES 6 servings
4 cups whole grain bread cubes
1 pound fresh asparagus, trimmed and cut into 1-inch pieces (about 21⁄2 cups)
1 cup chopped onion (1 large)
2 cups fresh baby spinach
6 eggs
1 cup fat-free milk
1⁄8 teaspoon sea salt or kosher salt
1⁄8 teaspoon freshly ground black pepper
2 roma tomatoes, thinly sliced
1⁄2 cup reduced-fat or regular feta cheese (2 ounces)
1⁄4 cup snipped fresh basil
1 Grease a 2-quart rectangular baking dish. Arrange half of the bread cubes in the prepared dish.
2 In a covered medium saucepan cook asparagus and onion in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in baking dish. Top with the remaining bread cubes and the remaining asparagus mixture.
3 In a large bowl whisk together eggs, milk, salt, and pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly. Top with tomato slices, cheese, and basil. Cover with foil and chill for 4 to 24 hours.
4 Preheat oven to 325°F. Bake, covered, for 30 minutes. Bake, uncovered, about 40 minutes more or until temperature in center registers 180°F on an instant-read thermometer (there will be some liquid left in center that will be absorbed during standing). Let stand for 10 minutes before serving.
PER SERVING: 247 cal., 9 g total fat (3 g sat. fat), 216 mg chol., 419 mg sodium, 27 g carb., 7 g fiber, 18 g pro.
