Ham and Egg Strata, A Brunch Casserole

"Although I did make a few simple changes to the recipe as written above, this was very simple to make and my family raved over it, even the picky teenager. For the ham, I used chopped proscuitto (only very quickly sauteed). Instead of blanching the asparagus, I lightly softened it in the same pan (as the proscuitto) with a drizzle of olive oil and coarsely chopped garlic. Then, to the egg mixture I added about a half cup grated Gruyere. Gave everything a quick few blasts with the pepper mill before popping it into the oven (preheated the oven to 375 and lowered to 350 for baking). Mine was perfect at 45 minutes, 15 to 30 minutes less than recommended. Also, I lightly tossed the egg mixture with the bread once in the casserole and baked it immediately, with no time for letting it chill. It came out fluffy and lightly browned and delectable, not at all gooey or underdone. Fantastic!"