Ingredients
12 slices white bread12 ounces Velveeta, diced1-1/2 pounds fresh asparagus, trimmed2 cups diced cooked ham6 large eggs3 cups 2% milk2 tablespoons finely chopped onion1/2 teaspoon salt1/4 teaspoon ground mustard
Preparation
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish.
Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.
