Asparagus brioche bake

Asparagus brioche bake
  • Serves: 6
  • Prep: 10 mins
  • Cook: 30 mins

This makes a brilliant brunch dish for friends and family. Prep ahead and make the day before ready to bake in the morning.

Ingredients

  • 150g Asparagus
  • 1 tbsp olive oil
  • salt and ground black pepper
  • 12 slices brioche loaf
  • 6 medium British Lion eggs
  • 1 (200g) tub creme fraiche
  • 250ml milk
  • 75g Gruyère cheese, grated
  • 3 tbsp chives, snipped
  • 100g cherry tomatoes

Method

  1. Oil a 23 x 30cm / 2 litre shallow ovenproof dish. Arrange slices of brioche flat over the base of the dish, trimming to fit, then scatter over half the cheese and half the chives. Arrange a further 5 or 6 slices in neat rows on top, overlapping them slightly. 
  2. Crack the eggs into a bowl, add the crème fraiche, milk and seasoning and beat together. Stir in the remaining chives and half the cheese. 
  3. Pour over the brioche and leave to soak for at least 15 mins. You could leave it soak overnight in the fridge if you like - just allow to come up to room temperature before baking.
  4. Preheat the oven to Fan 200C / Gas Mark 6. Place the asparagus spears in a medium baking tray, add the olive oil and season with salt and pepper. Bake for 5 mins or until just softened.
  5. Place the dish on a baking tray, arrange the asparagus and cherry tomatoes over the top and scatter with the remaining cheese. Bake for 25-30 mins or until golden and set in the centre. Serve warm.

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