Asparagus, Ham, and Fontina Bread Puddings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These savory bread puddings are baked and served in individual custard cups. Ingredients:
1 pound asparagus |
1 teaspoon olive oil |
1 cup chopped onion |
cooking spray |
5 (1.4-ounce) slices firm white sandwich bread (such as pepperidge farm farmhouse), cut into 1/2-inch cubes |
1/2 cup chopped reduced-fat ham |
3/4 cup (3 ounces) shredded fontina cheese |
1 2/3 cups fat-free milk |
3/4 cup egg substitute |
2 teaspoons dijon mustard |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 375°.
2. Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
3. Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside.
4. Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
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