Ham, Asparagus, and Mushroom Bread Pudding
INGREDIENTS
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¼ cup plus 1 tablespoon butter, divided
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2 (8-ounce) packages sliced baby portobello mushrooms
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1 tablespoon minced garlic
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1 pound croissants, cut into 1-inch pieces (about 8 large)
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½ cup butter, melted
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3 cups diced ham
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3 cups shredded Gruyère cheese
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1 (1-pound) bunch asparagus, trimmed and cut into ½-inch pieces
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2 cups milk
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2 cups heavy whipping cream
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1½ teaspoons salt
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¾ teaspoon ground black pepper
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¼ teaspoon ground nutmeg
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8 large eggs, lightly beaten
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