Ham, Asparagus, + Guyère Strata

submitted by Irene Tibbits

serves 12

2 teaspoons unsalted butter

¾ (15 ounce) loaf Challah bread, cut into ½-inch slices

1 pound thinly shaved ham

1 pound Gruyère cheese, shredded (about 4 cups)

2 large Roma tomatoes, thinly sliced

1 bunch asparagus (about 1 pound), cut crosswise into 1½-inch pieces (about 3 cups)

15 large eggs

1 cup cream

1 tablespoon chopped fresh thyme leaves plus additional for garnish

¼ teaspoon salt

8 teaspoons ground black pepper

Grease 13 x 9 inch or 3-quart glass or ceramic baking dish with butter. In bottom of prepared dish, evenly layer half the bread, tearing to fit if necessary, and half the ham, cheese, tomatoes, and asparagus, repeat layers with remaining half of each ingredient.

In large bowl, whisk eggs, add cream, thyme, salt and pepper, and whisk until blended. Evenly pour egg mixture over layered ingredients, cover and refrigerate at least 4 hours or up to overnight.

Preheat oven to 350° F. Bake strata, uncovered, 1 hour or until top is golden brown, toothpick inserted in center comes out clean and internal temperature reaches 165° F. Let stand 10 minutes, sprinkle with thyme, if desired, and serve.