Serves 6

One baguette, an assortment of green vegetables, and cubes of sharp cheddar provide the makings of a satisfying brunch or supper. Cut the baguette — it can be fresh or stale, but the recipe is ideal for using up firm, dry bread — into ?- to ½-inch-thick slices. You should have about 36 ovals. The pudding will be chock-full of sauteed vegetables and melted cheese. Serve with a simple green salad.

2 tablespoons olive oil

1 small onion, chopped

½ pound (about 1 medium) zucchini, halved lengthwise and sliced into ?-inch-thick half-moons

½ pound asparagus, trimmed and cut into 1½-inch lengths

4 ounces baby spinach

6 eggs

2 cups milk (whole or low-fat or a combination)

1 teaspoon kosher salt

¼ teaspoon black pepper

10 ounces baguette, cut into ?- to ½-inch-thick slices

6 ounces sharp cheddar cheese, cut into ½-inch chunks

1. In a large skillet over medium-high heat, heat the olive oil. Add the onion and zucchini and cook, stirring often, for 8 to 10 minutes or until the vegetables start to turn golden. Add the asparagus and cook, stirring, for 2 to 3 minutes or until just crisp-tender. Stir in the spinach and cook for 1 minute or until just wilted. Remove from the heat and cool to room temperature.

2. In a mixing bowl, whisk the eggs, milk, salt, and pepper.

3. In a shallow 2½-quart baking or gratin dish, arrange about half of the bread. Cover evenly with the vegetable mixture and cheese. Top with the remaining bread. Slowly pour the egg mixture over the top, wetting all the bread pieces on top. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.

4. Set the oven at 350 degrees. Remove the plastic wrap from the dish.

5. Bake for 45 minutes or until the pudding is set, bubbling, and golden brown on top. Let sit for 5 to 10 minutes and then serve hot. Lisa Zwirn

Lisa Zwirn can be reached at lisa@lisazwirn.com.