Asparagus, Ham, and Fontina Bread Puddings

Asparagus, Ham, and Fontina Bread Puddings
Photo by Becky Luigart-Stayner


  • 1 2/3 cups fat-free milk
  • ¼ teaspoon salt
  • 1 cup chopped onion
  • Cooking spray
  • ¼ teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 teaspoons Dijon mustard
  • + 6 more ingredients
    • ½ teaspoon dried basil
    • ½ cup chopped reduced-fat ham
    • 5 (1.4-ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
    • 1 pound asparagus
    • ¾ cup egg substitute
    • ¾ cup (3 ounces) shredded fontina cheese

Preheat oven to 375°.Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4...

View full recipe at My Recipes


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