Asparagus bread pudding Recipe – a delicious recipe with bread, milk, eggs, kosher salt, black pepper, swiss cheese. Easy to follow and perfect for any occasion.
-
1
Snap the asparagus: Hold each spear at both ends and bend until it snaps at the natural breaking point.
-
2
Keep the tops and use the bottoms for something else (after peeling, they are good for soup).
-
3
Cut the asparagus tops into 1-2a pieces (shorter with thick asparagus, longer with thin).
-
4
Blanch the asparagus in boiling salted water (1 min for thin, 2 min for thick) and plunge into ice water.
-
5
Toss together the cheese and herbs.
-
6
(Note: If youare doing this far in advance, keep the grated cheese in the fridge; otherwise the swiss and gruyere will get gummy.)
-
7
Whisk together the milk, eggs, salt and pepper.
-
8
In a big bowl, toss the bread cubes with the milk/egg mixture.
-
9
Let this sit and soak for 15 minutes or so.
-
10
The liquid will not entirely cover the bread, so toss it gently once or twice during the soak so that all the bread gets a chance to be submerged.
-
11
Be gentle.
-
12
Preheat the oven to 375A degrees F.
-
13
Butter a casserole/baking dish (13ax9ax2a).
-
14
Using a slotted spoon and shaking off excess liquid, scatter half the bread mixture on the bottom of the baking dish.
-
15
Now scatter half the asparagus and half the cheese.
-
16
You guessed it; do those three things again.
-
17
If thereas any milk/egg mixture left, pour that over the top.
-
18
Place the dish on a center rack and cook for 40-45 minutes.
-
19
The bread will puff, emerge from the liquid and cheese, and turn an enticing golden brown.
-
20
Walk it around the kitchen and show it off.
-
21
Cut into 8 entrAe or 12-16 side portions and serve.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.