Recipe Archives->Breads Pudding->Asparagus 01

Savory Asparagus Bread Pudding
Serves 12

1 pound loaf sourdough or other crusty bread
3 cups milk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
1 pound asparagus, or other vegetable
4 ounces oyster mushrooms, coarsely chopped
1/4 cup thinly sliced shallots
1 cup shredded Gruyere or Swiss cheese (4 ounces)

Preheat oven to 400 degrees. Spray a 9-by-13-inch baking pan or
casserole with nonstick cooking spray.  Cut the bread into 3/4-inch
slices, then stack 4 or 5 slices of bread. Cut them into 3/4-inch
cubes. Repeat with the remaining bread  and put all of the cubes
in a large bowl.

In medium bowl, whisk together the milk, broth, eggs, salt, pepper
and dill until combined. Pour the mixture over the bread.  Snap off
the tough ends of the asparagus and cut the spears into 1- inch
pieces. Add them to the bread, along with the mushrooms and shallots.
Fold everything together well to combine the ingredients.  Spoon
them into the prepared pan and pat down the top to compact the
ingredients.  Sprinkle the cheese evenly over the top.  Bake the
pudding for 45 minutes, or until the top is browned and crisp and
there is no liquid in the center.  Let it sit for 10 minutes before
cutting it into portions. 

Printable version: asparagus01.txt.