Asparagus, Ham, and Fontina Bread Puddings

(5) Course Breakfast and Brunch

Ingredients in this Recipe

1 2/3 cups fat free milk
1 cup chopped onion
1 pound asparagus
1 teaspoon olive oil
1/2 cup chopped reduced fat ham
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons Dijon mustard
3/4 cup (3 ounces) shredded fontina cheese
3/4 cup egg substitute
5 (1.4 ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2 inch cubes
Cooking spray

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