Asparagus Bread Pudding

Asparagus Bread Pudding
Photo by Maura McEvoy


  • 1 Tbs. water
  • 2-½ cups milk
  • 1 lb. dry bread, cut into 1-inch cubes (if fresh, toast lightly)
  • 1 lb. (2 small) leeks, cleaned and cut into ½-inch thick slices (white and light green parts only)
  • ½ tsp. grated lemon zest
  • 1 cup heavy cream
  • ¼ lb. Fontina cheese, shredded
  • + 9 more ingredients
    • 5 eggs
    • ½ cup mixed chopped fresh herbs (chives, parsley, tarragon, chervil)
    • Pinch salt
    • Freshly ground black pepper to taste
    • ¼ lb. Gruyère or Cantal cheese, shredded
    • 1 lb. asparagus, trimmed and cut on the diagonal into 1-inch pieces
    • Pinch cayenne
    • 2 Tbs. unsalted butter
    • 1 tsp. salt

Heat the oven to 375°F. In a medium skillet over medium heat, melt the butter with the water and a pinch of salt. Add the leeks and cook until tender, about 10 minutes. Set aside to cool. In a large bowl, whisk together the eggs and milk. Add the remaining ingredients, including the leeks, and ge...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network