Savory Asparagus Bread Pudding
"This recipe from "Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People" by Ann Martin Rolke certainly lives up to her book title w/its easy prep. While sure to be good on all occasions, it was suggested to accompany your Easter baked him as a side-dish & alternative to the usual sweet potatoes. I would add baked apples + a salad of choice & be proud of such a meal, all easily made ahead & nuked to serve. *Enjoy* !"
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 loaf sourdough bread (1 lb size, or other crusty bread)
- 3 cups milk
- 1 cup chicken broth (or vegetable broth)
- 3 large eggs
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried dill
- 1 lb fresh asparagus (cut in 1-in pieces)
- 4 ounces mushrooms (coarsely chopped)
- 1⁄4 cup shallot (thinly sliced)
- 4 ounces gruyere cheese (shredded, or Swiss cheese, 4 oz = roughly 1 cup)
- 4 ounces black olives (optional add, pitted & sliced, see note after prep)
directions
- Preheat oven to 400°F & spray a 9x13-in baking dish or casserole w/non-stick cooking spray.
- Cut bread into 3/4-in slices by stacking 4-5 slices & then cutting them into 3/4-in cubes. Repeat w/remaining bread & put cubes in a lrg bowl.
- In med bowl, whisk together the milk, broth, eggs, salt, pepper + dill till combined & pour over bread cubes.
- Snap off the tough ends of the asparagus & cut the spears into 1-in pieces. Add them to the bread along w/the mushrooms, shallots & olives (if using).
- Fold everything together well to combine the ingredients, spoon into the prepared pan, pat down the top to compact the ingredients & sprinkle the cheese evenly ever the top.
- Bake for 45 min or till the top is browned & crisp & there is no liquid in the center. Allow to sit for 10 min b4 cutting into portions.
- Ann's STRESS SAVER TIP: Look for frozen asparagus tips & bags of unseasoned bread cubes to save prep time.
- Ann's EYE APPEAL TIP: Instead of mushrooms (or as a simple addition), add 1 cup sliced pitted black olives for color contrast & a flavor complement to the asparagus (I included this in the recipe as an opt add).
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Reviews
-
This is a delicious pudding. I used a marble sourdough rye which was quite stale, and vegetable broth and skim milk (less fat--hurrah!). I substituted fresh chives for the dried dill (the only thing I didn't have on hand), used gruyere and skipped the optional olives. I think next time, I will increase the asparagus (or other green vegetable--I bet broccoli would be good too) and the shallots. This is really easy to throw togther and looks quite nice with its crispy brown top. Thanks, Sis!
Tweaks
-
This is a delicious pudding. I used a marble sourdough rye which was quite stale, and vegetable broth and skim milk (less fat--hurrah!). I substituted fresh chives for the dried dill (the only thing I didn't have on hand), used gruyere and skipped the optional olives. I think next time, I will increase the asparagus (or other green vegetable--I bet broccoli would be good too) and the shallots. This is really easy to throw togther and looks quite nice with its crispy brown top. Thanks, Sis!
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
