Best 3 Asparagus Bread Pudding Recipes

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Are you looking for a unique and delectable dish to impress your friends and family? Look no further than asparagus bread pudding! This savory and satisfying dish combines the fresh, crisp taste of asparagus with the comforting flavors of bread and custard, creating a culinary experience that is both delicious and visually appealing. Whether you're a seasoned chef or a home cook looking for something new, this article will provide you with everything you need to know to create the perfect asparagus bread pudding, from selecting the right ingredients to mastering the cooking techniques. Get ready to tantalize your taste buds and embark on a culinary adventure that will leave you craving more!

Here are our top 3 tried and tested recipes!

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES



Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes image

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

1 1-pound loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

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.

CAMEMBERT-ASPARAGUS BREAD PUDDING



Camembert-Asparagus Bread Pudding image

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

1 1/2 tablespoons unsalted butter, plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms, such as Hon Shimeji
1 small Vidalia or Spanish onion, peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese, cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs, room temperature

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.

GOAT CHEESE & ASPARAGUS BREAD PUDDING



GOAT CHEESE & ASPARAGUS BREAD PUDDING image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 12

1 1/2 T butter, plus more for dish
1 1/2 lbs. medium asparagus
Salt and pepper
1 1/2 T olive oil
8 oz mushrooms
1 small Vidalia onion, cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 1 inch pieces
2 tsp chopped fresh rosemary
4 oz Goat cheese, cut into 1/2-inch cubes
1 1/2 c milk
1 1/2 c heavy cream
5 large eggs, room temp

Steps:

  • Oven 350 degrees. Generously butter a 2 1/2-quart casserole dish 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.

Tips:

  • Choose fresh, tender asparagus for the best flavor and texture.
  • Trim the asparagus spears by snapping off the woody ends.
  • Use a variety of cheeses, such as cheddar, Parmesan, and Gruyère, to add richness and flavor to the bread pudding.
  • If you don't have heavy cream, you can use milk instead. However, the pudding will be less rich and creamy.
  • Soak the bread cubes in the milk mixture for at least 30 minutes, or up to overnight. This will help the bread to absorb the flavor of the milk and eggs.
  • Bake the bread pudding in a water bath to prevent it from drying out.
  • Serve the bread pudding warm or at room temperature.

Conclusion:

Asparagus bread pudding is a delicious and versatile dish that can be served as a side dish, main course, or even dessert. It's a great way to use up leftover bread and asparagus, and it's sure to be a hit with your family and friends.

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