GOAT CHEESE & ASPARAGUS BREAD PUDDING
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.
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real elahe
[email protected]This bread pudding was a little too rich for my taste. I think I would have preferred it with less goat cheese.
Chloe Blake
[email protected]I'm not a big fan of asparagus, but I loved this bread pudding. The goat cheese and bread really helped to balance out the asparagus flavor.
Dip Tigga
[email protected]This bread pudding is a great way to use up leftover bread and cheese. It's also a great dish to make ahead of time.
Belinda Arlington
[email protected]I love the combination of goat cheese and asparagus in this bread pudding. It's a unique and delicious dish.
Gary Burke
[email protected]This bread pudding is so easy to make, and it's always a crowd-pleaser.
Amy Granger
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of goat cheese. But I'm so glad I did! The goat cheese added a subtle tanginess that really complemented the asparagus and bread.
Faruk Ahamed
[email protected]This bread pudding is a great way to use up leftover bread and cheese. It's also a great dish to bring to potlucks or parties.
Nimmy Amz
[email protected]I love how versatile this recipe is. I've tried it with different types of cheese and vegetables, and it always turns out great.
Anide Valcin
[email protected]This was my first time making bread pudding, and I'm so glad I tried this recipe. It was easy to follow and turned out perfectly. The goat cheese and asparagus made it extra special.
Dhruba raj
[email protected]I've made this bread pudding twice now, and it's a hit with my family and friends. The goat cheese and asparagus give it a unique flavor that everyone loves.
Mutai Silvenus
[email protected]This goat cheese asparagus bread pudding was a delightful surprise! The flavors and textures were so well-balanced. The bread pudding was moist and flavorful, while the goat cheese and asparagus added a creamy richness and a touch of springtime fresh