Camembert Asparagus Bread Pudding


  • 1.5 tablespoon(s) olive oil
  • Freshly ground black pepper
  • 1.5 pound(s) medium asparagus
  • 1.5 tablespoon(s) unsalted butter, plus more for dish
  • 5 large eggs, room temperature
  • 1.5 cup(s) heavy cream
  • 1.5 cup(s) milk
  • + 5 more ingredients
    • 4 ounce(s) ripe Camembert cheese, cut into ½-inch cubes
    • 2 teaspoon(s) chopped fresh rosemary
    • 1 small Vidalia or Spanish onion, peeled and cut into ¼-inch-thick wedges
    • 8 small white button or wild mushrooms
    • Salt

1. Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears. 2. Fill a large straight-sided saute pan with salted water...

View full recipe at SpringPad


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