Asparagus Bread Pudding PRINT
- YIELD: 8 servings
This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared with her friends at Chez Panisse. You can play around with it by trying different cheeses and even substituting other vegetables when asparagus isn’t at its peak.
|2||tablespoons unsalted butter|
|1||pound (2 small) leeks,|
|cleaned and cut into ½-inch thick; slices|
|(white and light green parts only)|
|1||cup heavy cream|
|1||pound asparagus, trimmed and|
|cut on the diagonal; into 1-inch pieces|
|1||pound dry bread, cut into 1-inch cubes|
|(if fresh, toast lightly)|
|¼||pound fontina cheese, shredded|
|¼||pound gruyere or cantal cheese, shredded|
|½||cup mixed chopped fresh herbs|
|(chives, parsley, tarragon, chervil|
|½||teaspoon grated lemon zest|
DirectionsHeat the oven to 375 degrees 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 min. Set aside to cool. In a large bowl, whisk together the eggs and milk. Add the remaining ingredients, including the leeks, and gently toss them. The mixture should be well coated and somewhat soupy.
Spread the mixture into a 4-quart soufflé dish, a 13×9-inch baking dish, or another ovenproof dish that’s at least 2 inches deep and big enough to hold the mixture. Put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 min. If the pudding looks too dark before it’s finished, cover with foil. Let cool slightly before serving.