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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.


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