Cooking Index - Cooking Recipes & IdeasSavory Bread Pudding With Asparagus, Gruyere, Fines Herbes Recipe - Cooking Index

Savory Bread Pudding With Asparagus, Gruyere, Fines Herbes

Serves: 10 people

Recipe Ingredients

1   Loaf French bread - (16 oz) - cut 1 1/2" pieces
1 lb 454g / 16ozAsparagus - trimmed, and
  Cut into 1 1/2" lengths
6   Eggs (large)
2 cups 474mlWhole milk
2 teaspoons 10mlSalt
1 teaspoon 5mlFreshly-ground black pepper
2 cups 292g / 10ozGrated Gruyère cheese
2 cups 292g / 10ozGrated Swiss cheese
1 cup 146g / 5.1ozGrated Parmesan cheese
1/3 cup 48g / 1.7ozChopped fresh chives
1/3 cup 48g / 1.7ozChopped fresh parsley
1/3 cup 48g / 1.7ozChopped fresh marjoram

Recipe Instructions

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.

Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.

Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13- by 9- by 2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.

Preheat oven to 375 degrees. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

This recipe yields 10 first-course servings.

Source:
Bon Appetit, September 2002

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