Recipes

Go Back

Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

Ingredients
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 


Directions
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


Tags

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