Bread Pudding with Asparagus and Fontina Cheese

Photograph by Maren Caruso

• 8-12 thick slices stale bread, each slice cut in half
• 2 1/2 cups (20 fl oz/625 ml) whole milk, plus more if needed
• 5 large eggs
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• 1 lb (500 g) asparagus, tough ends removed, and cut on the diagonal into 2-inch (5-cm) lengths
• 1/2 cup (3/4 oz/20 g) chopped mixed fresh herbs such as chives, flat-leaf parsley, tarragon, thyme, and marjoram
• 1/4 cup (1 oz/30 g) freshly grated Romano cheese
• 1/2 lb (250 g) Fontina cheese, slivered
• 1/2 Tbsp unsalted butter, cut into small pieces

amazon.com

Preheat the oven to 350°F (180°C). Butter one large 12-inch (30-cm) shallow baking dish or two smaller 8-inch (20-cm) shallow baking dishes or ramekins. In a bowl, beat together the eggs, salt, pepper, and reserved milk until well blended. Arrange the bread in the prepared baking dish. Set 6-8 asparagus tips aside and top the bread with the remaining asparagus and the mixed herbs. Sprinkle the cheeses over the asparagus. Pour the milk-egg mixture over the top, and dot with the butter. Bake until the top is crusty brown and a knife inserted into the middle of the pudding comes out clean, about 45 minutes. During the last 5 minutes of cooking, top with the reserved asparagus tips. Let the pudding stand for 15 minutes before serving.

Try different cheeses: Parmesan and Gruyère, or any combination of mild melting cheeses

PermaLink