Asparagus and morel bread pudding is a classic spring dish that combines the fresh flavors of asparagus with the earthy notes of morels. It is a hearty and satisfying side dish or main course that is perfect for any occasion. The creamy custard base and crispy bread crust make this dish a winner, and the addition of asparagus and morels adds a unique and delicious twist. This recipe is easy to make and can be tailored to your own taste preferences. Whether you are a fan of classic bread pudding or are looking for a new and exciting dish to try, asparagus and morel bread pudding is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY ASPARAGUS BREAD PUDDING
Make and share this Savory Asparagus Bread Pudding recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h10m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
- Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
- In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
- Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
- Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
- Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.
Nutrition Facts : Calories 411.1, Fat 14.5, SaturatedFat 7.1, Cholesterol 134.9, Sodium 1319.4, Carbohydrate 50.9, Fiber 3.6, Sugar 4.9, Protein 20
CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.
ASPARAGUS WITH MORELS AND TARRAGON
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
FETTUCCINE WITH MOREL AND ASPARAGUS
Categories Mushroom Pasta Sauté Quick & Easy Asparagus Bon Appétit
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
- Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
- Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.
ASPARAGUS WITH MORELS
Make and share this Asparagus With Morels recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
- refresh under cols water.pat dry.
- heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
- add asparagus, tarragon, salt and pepper and continue cooking until heated through.
- add remaining butter and remove from heat.
- stir in lemon juice and garnish with tarragon.
Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1
ASPARAGUS WITH MORELS AND TARRAGON
Categories Citrus Herb Mushroom Onion Vegetable Side Sauté Vegetarian Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
- Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
MOREL AND ASPARAGUS SAUTé D'AOUST
Provided by Jan Bower
Yield Serves 4
Number Of Ingredients 6
Steps:
- Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
- In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.
CAMEMBERT-ASPARAGUS BREAD PUDDING
Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
- Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
- Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
- Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
- Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
- To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
- Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
- Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.
WHITE ASPARAGUS AND MOREL SAUTé
Provided by Suzanne Goin
Categories Herb Mushroom Side Sauté Vegetarian Low Cal High Fiber Asparagus Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
- Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.
MOREL AND ASPARAGUS SANDWICHES WITH POACHED EGG
This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Stir together ricotta, 1/4 teaspoon salt, and pinch of pepper in a bowl; set aside.
- Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted. Add asparagus, and cook, stirring, 1 minute. Stir in mushrooms. Add stock, and bring to a simmer. Cover, and cook 2 minutes. Uncover, and cook until asparagus is tender and bright green, about 2 minutes more. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat.
- Bring a large shallow saucepan of water to a simmer. Working with 1 egg at time, break into a cup, and slide egg into water. Cook the eggs until whites are set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels to drain.
- Spread ricotta mixture over bread slices, dividing evenly. Divide asparagus among slices, and drizzle with sauce. Top each with a poached egg. Season with salt and pepper. Serve immediately.
ASPARAGUS WITH MORELS AND TARRAGON
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS BREAD PUDDING
Make and share this Asparagus Bread Pudding recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1-inch pieces on the diagonal.
- Steam asparagus for 2 to 3 minutes or until slightly tender.
- Chill under cold running water; drain well.
- Whisk together milk, eggs, salt and pepper until well blended.
- Butter a 12 ½ x 8 x 4-inch oval casserole dish (or 12-cup baking dish).
- Layer 4 slices of bread in dish, overlapping as necessary.
- Top with one-third each of asparagus, Provolone and herbs. Repeat layering.
- Pour egg mixture over top.
- Cover and refrigerate for at least 2 hours or for up to 1 day to let egg mixture soak into bread.
- Preheat oven to 350°F.
- Sprinkle pudding with Parmesan cheese.
- Bake on middle rack for about 60 minutes or until centre is set and top is golden.
Nutrition Facts : Calories 542.3, Fat 25.4, SaturatedFat 12.2, Cholesterol 363.6, Sodium 897.9, Carbohydrate 47.9, Fiber 3.4, Sugar 3.1, Protein 31.2
MOREL AND ASPARAGUS FRITTATA
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 20m
Yield Six to eight first-course or four main-course servings
Number Of Ingredients 7
Steps:
- In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
- Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
- Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
- Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS AND MOREL RISOTTO
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES
Categories Cheese Egg Herb Vegetable Side Bake Lunch Casserole/Gratin Asparagus Winter Chive Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 12
Steps:
- Place bread on 2 large baking sheets. 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 13x9x2-inch glass baking dish. 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.
MORELS AND ASPARAGUS IN BEURRE BLANC
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
- Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
- Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
- Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
- Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
- Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 522 milligrams, Sugar 2 grams, TransFat 1 gram
WHITE ASPARAGUS SOUP WITH MORELS
Provided by Geoffrey Zakarian
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Snap off ends of white asparagus. Trim triangular leaves from sides, and peel spears. Cut top 2 inches off spears. Finely slice rest.
- Place tops in saucepan of salted water. Simmer 8 minutes. Add wild asparagus or green tips; simmer 2 minutes. Drain.
- Melt 1 tablespoon butter in 2-quart saucepan. Add shallot and garlic; sauté over medium-low heat until tender. Do not brown. Remove half of shallot and garlic; set aside. Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste. Simmer 10 minutes, until asparagus is very soft.
- Put morels in small saucepan. Add 1/2 cup water, reserved shallots, garlic and remaining thyme. Simmer 2 minutes, until water is almost evaporated. Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper. Remove thyme.
- Remove herbs from saucepan with sliced asparagus. Add cream and remaining butter. Return to a simmer. Season to taste with salt and pepper. Transfer to blender jar. Blend on very low a few seconds, then blend on highest speed about one minute.
- Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls. Pour soup over, and serve. (Soup and garnish can also be chilled and served cold.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 717 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS AND MOREL BREAD PUDDING
Came across this recipe in The Washington Post & am saving to use for Easter Dinner. Full of things that sing spring to me - eggs, asparagus, morels & green garlic. Much of it can be readily available in home gardens - not the morels though. I have my patches throughout the country but, sorry, not telling where any of them are. Green garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. I did not try to list green garlic in the ingredients - it was driving me wild. Dried mushrooms will work for this dish as well - readily available on-line if not in your locale. Adapted from Deborah Madison's "Local Flavors" (Broadway Books, 2002).
Provided by Busters friend
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly grease an 8-by-12-inch baking or gratin dish.
- Combine the garlic and milk in a medium saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside to steep (5 to 8 minutes).
- If the bread is not stale, lay it on a large baking sheet and bake for about 10 minutes until crisp (but not hard, or the pudding will be mushy). Put bread in a large dish. Pour the milk through a strainer over the bread (discarding the garlic) and let it sit while you prepare the vegetables, turning the bread occasionally so that it soaks up as much of the liquid as possible.
- Fill a large skillet 2/3 of the way with water and bring to a boil over high heat. Lightly salt the water and add the asparagus pieces; cook about 3 minutes or until the vegetables are crisp-tender. Drain and rinse with cold water to stop the cooking.
- Melt half the butter in a medium nonstick skillet over medium heat. Add the shallot and cook for 1 minute, stirring, then add the mushrooms. Increase the heat to high and cook for several minutes, stirring, until the mushrooms brown in places and exude their liquid. Remove from the heat and season with salt and pepper to taste.
- Break the eggs into a large bowl and whisk until smooth. Add the parsley, tarragon or marjoram, 1 teaspoon salt and pepper to taste. Add the soaked bread and any liquid left in the dish, the asparagus-mushroom mixture and its juices and 2/3 of the cheese, mixing well. Pour into the prepared baking or gratin dish and use a spatula to even it out. Sprinkle with the remaining cheese and dot with the remaining butter.
- Bake for 45 minutes to 1 hour, or until puffed and golden brown. Let cool for a few minutes before serving.
Nutrition Facts : Calories 578.2, Fat 27.4, SaturatedFat 14.6, Cholesterol 210.2, Sodium 3293.5, Carbohydrate 56.4, Fiber 6.2, Sugar 13.8, Protein 29.8
Tips
- Use day-old bread for a sturdier bread pudding. - Cut the bread into 1-inch cubes for even cooking. - Use a variety of breads for a more complex flavor. - Add some fresh herbs, such as thyme or rosemary, to the bread pudding for a savory twist. - If you don't have any morels, you can use other mushrooms, such as shiitake or cremini. - Use a good quality broth for the best flavor. - Don't overcook the bread pudding, or it will become dry. - Serve the bread pudding warm with a dollop of whipped cream or a scoop of ice cream.Conclusion
Asparagus and Morel Bread Pudding is a delicious and easy-to-make dish that is perfect for a spring brunch or lunch. The combination of the asparagus, morels, and bread is simply irresistible. With its creamy texture and savory flavor, this bread pudding is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give Asparagus and Morel Bread Pudding a try. You won't be disappointed!Tips
- Use day-old bread for a sturdier bread pudding.
- Cut the bread into 1-inch cubes for even cooking.
- Use a variety of breads for a more complex flavor.
- Add some fresh herbs, such as thyme or rosemary, to the bread pudding for a savory twist.
- If you don't have any morels, you can use other mushrooms, such as shiitake or cremini.
- Use a good quality broth for the best flavor.
- Don't overcook the bread pudding, or it will become dry.
- Serve the bread pudding warm with a dollop of whipped cream or a scoop of ice cream.
Conclusion
Asparagus and Morel Bread Pudding is a delicious and easy-to-make dish that is perfect for a spring brunch or lunch. The combination of the asparagus, morels, and bread is simply irresistible. With its creamy texture and savory flavor, this bread pudding is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give Asparagus and Morel Bread Pudding a try. You won't be disappointed!
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