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Recipe

Asparagus Bread Pudding

Maura McEvoy

Servings: eight.

This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared with her friends at Chez Panisse. You can play around with it by trying different cheeses and even substituting other vegetables when asparagus isn’t at its peak.

Ingredients

  • 2 Tbs. unsalted butter
  • 1 Tbs. water
  • Pinch salt
  • 1 lb. (2 small) leeks, cleaned and cut into 1/2-inch thick slices (white and light green parts only)
  • 5 eggs
  • 2-1/2 cups milk
  • 1 cup heavy cream
  • 1 lb. asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 lb. dry bread, cut into 1-inch cubes (if fresh, toast lightly)
  • 1/4 lb. Fontina cheese, shredded
  • 1/4 lb. Gruyère or Cantal cheese, shredded
  • 1/2 cup mixed chopped fresh herbs (chives, parsley, tarragon, chervil)
  • 1/2 tsp. grated lemon zest
  • Pinch cayenne
  • 1 tsp. salt
  • Freshly ground black pepper to taste

Nutritional Information

      Calories (kcal) : 610
      Fat Calories (kcal): 290
      Fat (g): 33
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 225
      Sodium (mg): 980
      Carbohydrates (g): 58
      Fiber (g): 5
      Protein (g): 24

Preparation

  • Heat the oven to 375°F. In a medium skillet over medium heat, melt the butter with the water and a pinch of salt. Add the leeks and cook until tender, about 10 minutes. Set aside to cool. In a large bowl, whisk together the eggs and milk. Add the remaining ingredients, including the leeks, and gently toss them. The mixture should be well coated and somewhat soupy.
  • Spread the mixture into a 4-quart soufflé dish, a 13×9-inch baking dish, or another ovenproof dish that’s at least 2 inches deep and big enough to hold the mixture. Put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 minutes. If the pudding looks too dark before it’s finished, cover with foil. Let cool slightly before serving.

Reviews

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Reviews

  • fortkcook | 02/20/2016

    Yum! This one goes into the rotation. Quality of bread probably key -- I used a whole grain sourdough from our local bakery. Other bread pudding recipes usually involve soaking the bread in the custard for several hours in advance (in fridge), which I did here just to make sure it softened enough. Sublime!

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