Name: Asparagus Bread Pudding
Yield: 6 servings
Ingredients: 1 lb(s) asparagus, trimmed (454 g); 12 slices day-old egg bread, ½-inch slices; 2 ¾ cup milk (675 ml); 8 eggs; coarse salt and freshly cracked pepper, to taste; butter, for baking dish; 1 ½ cup shredded Provolone cheese (375 ml); Chopped fresh herbs, to taste (rosemary, thyme, chives or tarragon); ¼ cup grated Parmigiano Reggiano (60 ml)

Yields

6 servings

This savoury bread pudding is a great easy make ahead recipe for any brunch or get together. This recipe will serve 6 to 8 people.

ingredients

lb(s) asparagus, trimmed (454 g)

slices day-old egg bread, ½-inch slices

2 ¾

cup milk (675 ml)

eggs

coarse salt and freshly cracked pepper, to taste

butter, for baking dish

1 ½

cup shredded Provolone cheese (375 ml)

Chopped fresh herbs, to taste (rosemary, thyme, chives or tarragon)

cup grated Parmigiano Reggiano (60 ml)

Ingredient Substitution Guide

directions

Step 1

Cut asparagus into 1-inch pieces on the diagonal. Steam asparagus for 2 to 3 minutes or until slightly tender. Chill under cold running water. Drain well.

Step 2

Whisk together milk, eggs, salt and pepper until well blended.

Step 3

Butter a 12 ½ x 8 x 4-inch oval casserole dish (or 12-cup baking dish). Layer 4 slices of bread in dish, overlapping as necessary. Top with one-third each of asparagus, Provolone and herbs. Repeat layering.

Step 4

Pour egg mixture over top. Cover and refrigerate for at least 2 hours or for up to 1 day to let egg mixture soak into bread.

Step 5

Preheat oven to 350 degrees F.

Step 6

Sprinkle pudding with Parmesan cheese. Bake on middle rack for about 60 minutes or until centre is set and top is golden.

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Asparagus Bread Pudding

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