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Coat a 2-quart rectangular baking dish with cooking spray. Arrange half of the bread cubes in the prepared baking dish.
In a covered medium saucepan, cook asparagus and onion in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in baking dish. Top with the remaining bread cubes and the remaining asparagus mixture. Set aside.
In a large bowl, whisk together eggs, milk, salt and pepper. Pour evenly over mixture in baking dish. With the back of a large spoon, lightly press down layers. Arrange tomato slices on top. Top with feta and basil. Cover with foil; refrigerate for 4 to 24 hours.
Preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover; bake about 40 minutes more or until the center registers 180°F when tested with an instant-read thermometer (there will be some liquid left in the center that will be absorbed during standing). Let stand on a wire rack for 10 minutes before serving.