A wonderful Spring breakfast choice!
Lightly coat a 3-quart rectangular baking dish with cooking spray and set aside. In a medium bowl combine the asparagus, bacon and red peppers.
Place half the bread cubes in the baking dish. Top with half the asparagus mixture and half the shredded cheese. Repeat layers.
In a large bowl beat the eggs with a rotary beater. Beat in the milk, mustard, salt and cayenne pepper. Carefully pour egg mixture evenly over the bread mixture in the dish. Using the back of a spoon, gently press down on the layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 hours up to 24 hours.
Preheat the oven to 325 degrees and bake, uncovered for 50-60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving. About 12 servings.
8 strips bacon, crisp-cooked and chopped
1/2-3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 cup bottle roasted red sweet peppers, drained and chopped
12 slices dry white bread, cut into 1/2 inch cubes (8 cups)
3 cups shredded Swiss cheese (about 12 oz.)
3 cups milk
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper