Asparagus Bread Pudding

Asparagus Bread Pudding
Photo by Maura McEvoy


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

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


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