Savory Bread Pudding With Asparagus, Gruyere, Fines Herbes

Recipe Ingredients

1		Loaf French bread - (16 oz) - cut 1 1/2" pieces
1 lb	454g / 16oz	Asparagus - trimmed, and
		Cut into 1 1/2" lengths
6		Eggs (large)
2 cups	474ml	Whole milk
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2 cups	292g / 10oz	Grated Gruyère cheese
2 cups	292g / 10oz	Grated Swiss cheese
1 cup	146g / 5.1oz	Grated Parmesan cheese
1/3 cup	48g / 1.7oz	Chopped fresh chives
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1/3 cup	48g / 1.7oz	Chopped 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.