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  • Savory Bread Pudding With Asparagus, Gruyere, Fines Herbes

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    Savory Bread Pudding With Asparagus, Gruyere, Fines Herbes
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 loaf French bread - (16 ounce) cut 1 1/2" pcs
    • 1 lb asparagus trimmed, and
    •     cut into 1 1/2" lengths
    • 6 lrg Large eggs
    • 2 c. whole lowfat milk
    • 2 tsp salt
    • 1 tsp freshly-grnd black pepper
    • 2 c. grated Gruyere cheese
    • 2 c. grated Swiss cheese
    • 1 c. grated Parmesan cheese
    • 1/3 c. minced fresh chives
    • 1/3 c. minced fresh parsley
    • 1/3 c. minced fresh marjoram

    Directions

    1. Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
    2. Cook asparagus in medium pot of boiling salted water till crisp-tender, about 3 min. Drain. Rinse under cool running water to cold. Drain well.
    3. Whisk Large eggs, lowfat milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13- by 9- by 2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mix. Pour half of egg mix over. Repeat with remaining bread, asparagus, cheese mix, and egg mix. Let stand 20 min, pressing with spatula to submerge bread pcs.
    4. Preheat oven to 375 degrees. Bake bread pudding till brown and puffed, about 45 min. Cold 10 min.
    5. This recipe yields 10 first-course servings.

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