Go Back

Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

1 1/2 pounds fresh asparagus, tough ends removed, spears cut into 1-inch pieces 
2 3/4 cups whole milk 
8 large eggs 
1 teaspoon powdered mustard 
1/4 teaspoon grated nutmeg 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
3 scallions, white and tender green parts, finely chopped 
12 slices sturdy bread, the staler the better 
3 cups shredded Gouda 
1 cup freshly grated Parmigiano-Reggiano cheese 

Butter a 12-cup baking dish or casserole.

Cook the asparagus in lightly salted boiling water just until tender, about 2 to 3 minutes; drain.

in a bowl, whisk together the milk, eggs, powdered mustard, nutmeg, salt, and pepper until well blended; add the scallions.

Place four slices of bread in the bottom of the baking dish, overlapping if necessary.

Layer 1/3 of the asparagus and 1/3 of the Gouda over the bread.  Repeat the layers two more times.  Pour the egg mixture over the top.   Cover and refrigerate for at least 6 hours, or overnight.

When you are ready to bake, preheat the oven to 350F.  Sprinkle the Parmigiano-Reggiano over the casserole.

Bake for 50 to 60 minutes, until the center is set and the top is golden.  Serve hot.


Go Back

Go Back


jam spring blue cheese egg melon prosciutto green beans hickory pine nuts baguette mint plums imam pineapple peppers strawberry oats mushroom lettuce pears shitake bulgar chili bruschetta Side scallions Potato fritters wasabi sauce gazpacho Recipes carrots casserole tomato sunchokes scapes collins Butternut shelling zucchini vegetarian reggiano garlic turnips coeur a la creme bulgar wheat berry Cider nectarine mushrooms bok choy cream caesar crepes buttermilk chimmichurri pumpkin Squash Dressing habanero Tomatoes almond milk Chevre celery hearts autumn coriander apples paste compote dill gratin sherry onions poblano radishes Shitake Mushrooms sweet potato bosc parmigiano rhubarb capers almonds cauliflower bayeldi beets thai daisy cockaigne walnut oil sour cream tomato corn pie Beans polenta cake Vegan chili peppers celebration absinthe Swiss Chard blueberry kalamata leeks cantaloupe arugula tart barley artichoke beer tenderloin coconut milk Farmers' Market baby bok choy pork sausage kohlrabi biscuits Poblano Chili Corn sour cilantro pickled vinaigrette gin Rice wine vinegar flank steak plum tomatoes shallots eggs curry shrunken heads anise walnuts knots olives fondue tomatoe Eggplant crisp Cranberry Beans goat Cheese pork chop ramps tostadas plum white beans Greens chiles pancake yellow onion vegetable dilly pecans coeur fennel bulb Apple maple syrup pepper parmesan feta yogurt sesame celeriac rouille bloody mary potatoes heavy whipping cream chimichurri buckwheat fraiche brown sugar chives hazelnuts Kale carrot top cheese swiss bean okra Soup roasted lemon grass frittata pie peas cream cheese wheat flour meatballs jack cheese fennel bread pudding asparagus wrap gorgonzola beef creme cranberry dijon conserve basil currants sandwich fennel seeds muffins cucumber syrup snow peas onion pudding sweet peach vanilla wafers Red Onion green pepper latkes bbq pasta celery root Tomatillos Leek spiced winter squash carrot fronds strata couscous anchovy Jerusalem artichoke Salad fritter carrot tops gouda Spread mustard greens slaw bacon spelt cornmeal chicken bell pepper steak butter chicken dinner salad gruyere strawberries pecan radish tomato juice beet turnip beet greens sandwiches Bread pesto egg noodles verde remoulade watercress stuffing Spinach honey cointreau panzanella chorizo Drinks chilies jack chocolate kirsch tuscan kluski flank chipotle tortillas maple Salsa shiitake