Pancetta & Asparagus Strata

Savory Bread Pudding

Italian Bread
French Baguette
Hallah Bread Loaf
Asparagus (blanched)
Butter Salted
Diced Pancetta (rendered)
Gruyere Cheese Shredded
Grated Parmesan Cheese
Eggs
Heavy Cream
Whole milk
Salt & Pepper
Fresh Tarragon

Diced all breads into larger crouton size. Lightly Toast.
Blanch Asparagus in salted water, Shock in ice water. Let Drain.
Dice Pancetta render in pan, save fat.
Combine egg, heavy cream, whole milk, Salt & Pepper, tarragon.
Pour Mixture over cut bread in Hotel pan, make sure all bread is saturated in egg mixture.
Bake 325 Degrees for 35-40 minutes