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


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