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Asparagus Bread Pudding – From True Food

Submitted by on Tuesday, 22 June 2010No Comment

By Melissa Breyer, from True Food, by Annie B. Bond, Melissa Breyer, and Wendy Gordon (National Geographic, 2010).

Bread pudding is one of those magical concoctions whereby a few humble ingredients are slapped together and transformed into something comforting, delicious, and divine. This one’s savory.
Serves 8

2 tablespoons olive oil or unsalted butter
2 small organic leeks, light parts only, cleaned well and cut into 1/2-inch thick slices
5 organic eggs
3 cups organic milk
1 pound organic asparagus, trimmed and cut into 1-inch pieces
1 pound dry bread torn into cubes
1/2 pound mixed cheeses
1 1/2 cups chopped fresh herbs (chives, parsley, tarragon, chervil)
Salt and freshly ground pepper to taste

1. Preheat the oven to 375F. Over medium heat in a skillet, heat the olive oil or butter with a splash of water and braise the leeks for about 10 minutes, then remove from heat and let cool.

2. In a large bowl, combine the eggs and milk, then the rest of the ingredients and the leeks. Gently toss to combine ingredients, but don’t stir so much that the bread falls apart.

3. Spread the mixture into a 4-quart baking dish, or any baking dish large enough to hold everything. You can also use a springform pan for a more elegant presentation.

4. Bake for 50 minutes, or until knife inserted in center comes out clean. Allow to cool slightly and serve.

–By Melissa Breyer, from True Food (National Geographic, 2010).


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