“Jayni’s Kitchen” will share ideas for “Food for the Heartland” this week.

Host Jayni Carey, right, and cookbook author Judith Fertig will prepare several heartwarming dishes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Savory Bread Pudding With Asparagus, Cheese And Herbs

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6 (1-inch thick) slices toasted hazelnut bread, olive bread or other artisan bread, crusts removed and cut into 1/2-inch cubes

2 tablespoons unsalted butter

1 pound thin asparagus spears, trimmed

1 cup (4 ounces) shredded Fontina cheese

1 cup (4 ounces) shredded Provolone cheese

6 large eggs

2 cups milk

1/2 cup chopped mixed fresh herbs (such as basil, parsley, chives, tarragon)

salt, to taste

white pepper, to taste

Preheat oven to 250 degrees. Place the cubed bread on a baking sheet and toast in the oven for 20 minutes, or until golden.

Generously butter a 13- by 9-inch baking dish and set aside.

In a large saucepan, steam the asparagus until crisp-tender, about 1 minute. Remove from heat, drain and transfer to a cutting board. Cut the asparagus on the diagonal into 1-inch pieces; set aside.

Turn the oven temperature up to 375 degrees. Arrange half the toasted bread cubes, half the Fontina, half the Provolone and half the asparagus on the bottom of the prepared baking dish. Then, arrange the second layer with the remaining bread cubes, cheeses and asparagus.

In a bowl, whisk the eggs, milk, fresh herbs, salt and white pepper. Pour the egg mixture over the layered bread and asparagus. (At this point the casserole may be covered and refrigerated for up to 10 hours before baking.)

Bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean.

Makes 8 servings.

 Recipe adapted from “Prairie Home Breads” by Fertig.