A SAVORY BREAD PUDDING WITH ASPARAGUS AND FRESH HERBS
This could be called a baked frittata…it’s
really delicious!
1/2 1-pound loaf French bread, cut into 1 1/2-inch pieces
1/2 pound asparagus, trimmed, cut into 1 1/2-inch lengths
3 large eggs
1 cups whole milk
1 teaspoons salt
1/2 teaspoon ground black pepper
1 cup grated Gruyere cheese
1 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh marjoram
Place bread on a large baking sheet. Let stand uncovered
overnight to dry out.
Cook asparagus in medium pot of boiling salted water until
crisp-tender, about 3 minutes. Drain. Rinse under cold
running water to cool. Drain well.
Whisk eggs, milk, salt, and pepper in large bowl. Mix
cheeses and herbs in medium bowl. Place half of bread
in 8x8-inch glass baking dish or pie plate. Sprinkle with
half of asparagus, then half of cheese mixture. Pour half
of egg mixture over. Repeat with remaining bread, asparagus,
cheese mixture, and egg mixture. Let stand 20 minutes,
pressing with spatula to submerge bread pieces.
Preheat oven to 375°F. Bake bread pudding until brown
and puffed, about 45 minutes. Cool 10 minutes.
Makes 5 servings
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