#1 Preheat the oven to 375° F. Butter a 9-by-13-inch baking dish. On a baking sheet, spread the bread cubes to dry slightly while you prepare the vegetables and custard #2 Halve the leek lengthwise. Trim and discard the tough ends. Fan out the layers under cold running water to remove the sand and thinly slice the leek. Trim and discard 2 inches from bottom of asparagus stalks. Cut into 1-inch lengths. Set aside #3 In a large skillet over medium-high heat, cook the pancetta for 4-5 minutes, or until crisp and golden. With a slotted spoon, transfer to a paper towel-lined plate. Pour off and discard all but a thin layer of fat from the pan #4 Add leeks to pan and cook for 3-4 mins, or until translucent. Add asparagus and 1/3 cup water. Cover with a lid and cook for 3 mins. Remove lid and cook for 1 min longer, or until the water evaporates. Stir in pancetta and set aside #5 In a large bowl, whisk the eggs, Campbell’s Condensed Cream of Mushroom Soup and milk. Season with salt and pepper. Stir in the bread cubes until well coated with the egg mixture. Fold in the asparagus, leeks, pancetta, and goat cheese #6 Transfer to buttered baking dish. Sprinkle with Parmesan. Bake for 40-45 mins, until top is golden, and a toothpick inserted in center of the dish comes out clean. Cool for 10 mins before cutting into servings. Serve hot, warm, or at room temp.