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Savory Asparagus Bread Pudding

Serves 6-8

One 1-pound loaf crusty bread

1 Tbsp butter, softened to room temperature

3 cups milk

1 cup chicken or vegetable broth

3 large eggs

3/4 tsp salt

1/2 tsp freshly ground black pepper

1 tsp fresh thyme

1 pound asparagus

2 tsp olive oil

2 cups coarsely chopped mushrooms

1 cup leek, thinly sliced

1/4 cup fresh parsley, finely chopped

1 1/2 cup (6 oz) shredded cheese, such as Swiss, cheddar or your favorite firm cheese

Using a serrated knife, cut the bread into 1-inch cubes. Place cubes on 2 large baking sheets and let stand uncovered overnight to dry out. 

Butter a 9x13-inch baking pan or casserole. Preheat oven to 375 degrees.

In large bowl, whisk together the milk, broth, eggs, 1/2 tsp salt, 1/4 tsp pepper until combined. Add bread cubes and toss well. Let mixture stand while you prepare the remaining ingredients.

Snap off tough ends of the asparagus and cut spears into 1-inch pieces. Blanch in salted, boiling water 2 minutes. Drain, then rinse in cold water. Drain well and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté until liquid evaporates and mushrooms are lightly browned. Set aside to cool.

Add asparagus and mushrooms to bread mixture along with parsley and one cup of cheese. Fold everything together well to combine ingredients. Spoon into prepared pan and pat down the top to compact the ingredients. Sprinkle remaining cheese evenly ever the top.

Bake for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before serving.

Variation: Instead of mushrooms, add 1 cup sliced pitted black olives for color contrast and a flavor complement.

 

Added by: Jane Bollinger on 6/5/2009 10:40am


Featured product(s): Asparagus, Bread, Milk, Eggs, Cheese,
Background ingredients: Chicken, Pears, Mushrooms, Teas, Raw Milk, Raw Milk Cheese,