Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
40 minutes to assemble
60-70 minutes to bake
|1.||Grease a 9” X 13” baking dish. Blanch asparagus one minute in boiling, salted water. Cool in ice water and drain well. Or in place of blanching, roast asparagus in a 450° oven until lightly blackened, for an added depth of flavor|
|2.||Heat olive oil in a large skillet over a medium-high temperature. Add onion and peppers. Stir-fry until tender crisp. Pat asparagus dry and add to skillet with ham. Salt and pepper to taste. Sauté 2-3 minutes. Remove from heat and add bread. Mix well and spread into baking dish. Cool mixture in refrigerator.|
|3.||Beat eggs, Coconut Milk, mustard and dill in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.|
|4.||Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 50 minutes. Sprinkle with cheese (if desired) and bake 10-20 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.|
Day old bread is the best use for this recipe. Rosemary or roasted garlic and olive oil ciabatta adds a delicious extra flavor. Cut bread a day or two before and leave on a cookie sheet to dry for best results. Total time does not reflect this step.