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Asparagus Bread Pudding

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“Allow at least two hours for soaking prior to baking.”
1hr 20mins

Ingredients Nutrition


  1. Cut asparagus into 1-inch pieces on the diagonal.
  2. Steam asparagus for 2 to 3 minutes or until slightly tender.
  3. Chill under cold running water; drain well.
  4. Whisk together milk, eggs, salt and pepper until well blended.
  5. Butter a 12 ½ x 8 x 4-inch oval casserole dish (or 12-cup baking dish).
  6. Layer 4 slices of bread in dish, overlapping as necessary.
  7. Top with one-third each of asparagus, Provolone and herbs. Repeat layering.
  8. Pour egg mixture over top.
  9. Cover and refrigerate for at least 2 hours or for up to 1 day to let egg mixture soak into bread.
  10. Preheat oven to 350°F.
  11. Sprinkle pudding with Parmesan cheese.
  12. Bake on middle rack for about 60 minutes or until centre is set and top is golden.

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