STUFFED FRENCH TOAST: SAUSAGE AND ASPARAGUS

STUFFED FRENCH TOAST: SAUSAGE AND ASPARAGUS
HANDS-ON TIME 25 min.
TOTAL TIME 1 hr. 25 min., plus chilling

12 oz. Texas toast, cut into 1-inch strips (about 10 slices)
8 oz. uncooked ground pork sausage
8 oz. mixed mushrooms, such as cremini, oyster, and/or button, sliced
2 Tbsp. butter
2 garlic cloves, minced
1 tsp. caraway seeds, crushed
8 oz. fresh asparagus, trimmed and cut into 1-inch pieces
1/2 15-oz. carton whole milk ricotta cheese
1 cup shredded Swiss cheese (4 oz.)
1/4 cup chopped fresh herbs, such as flat-leaf parsley, chives, dill, and or basil
4 eggs
1 3/4 cups milk

1. Grease a 2- to 2 1/2-qt. baking dish. Arrange half of the bread strips in bottom of dish. For filling: In a large skillet cook sausage, mushrooms, butter, garlic, and caraway over medium-high 8 to 10 minutes or until meat and mushrooms are browned. Stir in asparagus. Spoon over bread in dish. In a medium bowl stir together the ricotta, Swiss cheese, herbs, 1/4 tsp. kosher salt, and 1/4 tsp. ground black pepper. Spoon over sausage mixture. Top with remaining bread.
2. In a large bowl whisk together eggs, milk, and an additional 1/2 tsp. salt and 1/4 tsp. pepper. Slowly pour egg mixture over bread. Press down lightly. Chill, covered, 2 to 24 hours.
3. Preheat oven to 375°F. Bake casserole, uncovered, 50 to 60 minutes or until set (at least 180°F). Let stand 10 minutes. If desired, top with additional herbs. Serves 8.
EACH SERVING 371 cal, 20 g fat (9 g sat fat), 149 mg chol, 730 mg sodium, 28 g carb, 1 g fiber, 6 g sugars, 20 g pro