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


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