EGGS BENEDICT BREAD PUDDING

6 English muffins, cut into 1/2 inch pieces
1 6 oz. package Canadian Bacon (or Ham) coarsely chopped (can add more)
1 bunch fresh asparagus, cut into 1 inch pieces. Put chopped pieces in pot of water and bring just to the boiling point. drain.
1 1/2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese
12 large eggs
2 cups milk
1 cup heavy whipping cream
1 (1.25 oz.) package hollandaise sauce mix
2 tablespoons fresh chives (or more)
2 tablespoons fresh minced tarragon (or more)

--Lightly grease 13X9X2 inch baking dish. Spread English muffin pieces over the bottom
--Layer Canadian Bacon, asparagus, and cheeses, then chives & tarragon
--In a large bowl place hollandaise sauce in 1 cup of milk. Beat until dissolved. Add remaining milk, whipping cream and
eggs. Beat well. Pour over cheeses
--Cover and refrigerate for at least 8 hours
--Preheat oven to 350 degrees
--Remove casserole from refrigerator and let stand for 30 minutes. Uncover.
--Bake for 1 hour to 1 hour 15 minutes or until center is set.
--Serve immediately