Eggs Benedict Bread Pudding (aka Strata)
6-8 English muffins, cut into ½-inch pieces
1 lb. Cottage Bacon, cooked until just heated through and roughly chopped
1 14.5 oz. can cut asparagus, drained
1 ½ cups shredded Swiss cheese
1 cup shredded Mozzarella cheese
12 large eggs
2 cups whole milk
1 cup heavy cream
1 pkg. hollandaise sauce mix (I like Knor)
Spray a 9 x 13-inch baking dish with cooking spray, or spread with butter. Place the English muffin pieces over the bottom of the dish. Sprinkle with the Cottage bacon, asparagus and cheeses.
In a large bowl, combine the eggs, milk, cream and hollandaise sauce mix and whisk well. Pour over the cheeses. Cover with foil and refrigerate overnight. The next day, remove from the refrigerator, uncovered and let stand for 30 minutes before baking. Preheat oven to 350-degrees F. Bake 60-75 minutess until center is set. Serve immediately.