Savory Bread Pudding With Asparagus Fontina And He... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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SAVORY BREAD PUDDING WITH ASPARAGUS FONTINA AND HERBS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brooks Estate in Waxahachie, Texas in 1994. Ingredients:
12 slices dry bread crumbs |
2-1/2 cups milk |
1 pound asparagus |
5 eggs |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/4 cup freshly grated romano cheese |
4 ounces fontina cheese slivered |
4 ounces swiss cheese slivered |
1/2 cup chopped mixed fresh herbs |
1 tablespoon butter cut into small bits |
Directions:
1. Place bread in a single layer in shallow dish then pour milk over top.
2. Let soak until bread has absorbed the milk and becomes soft about 30 minutes.
3. Press bread slices to extract the milk then measure the milk.
4. You should have 1/2 cup milk left after squeezing.
5. If not make up difference with additional milk as needed then set milk and bread aside.
6. While bread is soaking trim asparagus removing woody ends.
7. Cut stalks on diagonal into thin slivers and arrange on steamer rack.
8. Place over gently boiling water then cover and steam 3 minutes.
9. Immediately place asparagus under cold running water then drain and set aside.
10. Preheat oven to 350 then butter a 3 quart mold.
11. In bowl beat eggs, salt, pepper and milk until well blended.
12. Layer one third of the bread in the prepared dish.
13. Set 8 asparagus aside and top bread layer with half the remaining asparagus and herbs.
14. Spread one third of each of the cheeses over the asparagus.
15. Repeat layers using 1/2 remaining bread and all asparagus and herbs and 1/2 the cheeses.
16. Arrange remaining bread on top and spread remaining cheeses over top.
17. Garnish with reserved asparagus slivers then pour milk egg mixture over layers.
18. Dot with butter then bake in preheated over for 45 minutes.
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