Savory Asparagus Bread Pudding
Serves 12
Published in: Sacramento Bee
1 pound loaf sourdough or other crusty bread
3 cup milk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
1/2 teaspoons dried dill
1 pounds 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. In a hurry? Look for frozen asparagus
tips and bags of unseasoned bread cubes to save some prep time. Eye
appeal: Instead of mushrooms, add 1 cup sliced, pitted black olives for
color contrast and a flavor complement to the asparagus. Prep time: 35
minutes Cook time: 45 minutes Serves 12
Recipe Notes
What is Thanksgiving dressing but a savory bread pudding? In fact,
this bread pudding is a perfect way to use leftover, slightly stale
bread -- or at least try a new side dish. If you don't have leftover
bread, try to buy a loaf one or two days ahead and let it sit on the
counter to stale slightly.
The asparagus is a bright, flavorful addition, but you could
certainly use other vegetables.
Note: The prep time includes the 10-minute standing time before serving.
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