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.
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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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