Asparagus & Ham Bread Pudding

Low-fat milk - which contains a slightly greater proportion of lactose and protein compared to full-fat milk - is my choice for morning cereal and coffee. [...] every couple of weeks, I'm awash in bread, even after sharing a loaf with my Chronicle colleagues and giving some to friends. After seeing the early-spring asparagus now in the markets, then spying a partial loaf of bread on my kitchen counter, my thoughts turned to savory bread pudding. What happened? Because I used low-fat milk, there was more protein than there would have been had I used half-and-half, cream or even whole milk. 8 to 10 ounces crusty artisan bread, like pugliese, crust on-- Unsalted butter or pan spray, as needed8 ounces asparagus, medium-thick stalks6 to 8 ounces thickly cut ham5 large eggs 2 cups half-and-half-- Kosher salt, to taste -- Freshly ground pepper, to taste1 to 2 green onions, thinly sliced1 teaspoon minced fresh tarragon3 to 4 ounces fontina or other mild melting cheese, gratedInstructions: Place in a single layer on a rimmed baking sheet and cover with parchment paper; leave bread on the counter or in a turned-off oven to stale overnight. Place one layer of bread slices to cover the bottom of the baking dish; tear off pieces from another slice to patch any large holes. Per serving: 381 calories, 23 g protein, 24 g carbohydrate, 20 g fat (10 g saturated), 249 mg cholesterol, 804 mg sodium, 2 g fiber.