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
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F & spray a 9x13-in baking dish or casserole w/non-stick cooking spray.
  2. 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.
  3. In med bowl, whisk together the milk, broth, eggs, salt, pepper + dill till combined & pour over bread cubes.
  4. 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).
  5. 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.
  6. 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.
  7. Ann's STRESS SAVER TIP: Look for frozen asparagus tips & bags of unseasoned bread cubes to save prep time.
  8. 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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