8 slices white bread
1 (12-oz.) can asparagus spears, drained and cut into 2-inch pieces
2 cups shredded Cheddar cheese
4 eggs, beaten
2 cups milk
2 tablespoons finely chopped onion
½ teaspoon salt
¼ teaspoon dry mustard
⅛ teaspoon ground red pepper
Remove crusts from bread and cut into cubes.
Place half the bread cubes in a 2-quart oblong or 8-inch square baking dish; top with asparagus and sprinkle with cheese.
Add remaining bread cubes.
Combine eggs, milk, onion, salt, dry mustard and pepper; blend well and pour over casserole.
Let stand 20 minutes.
Cook according to your Advantium model's cooking settings or until center is set and top is lightly browned.