Savory Asparagus Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe from Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke certainly lives up to her book title w/its easy prep. While sure to be good on all occasions, it was suggested to accompany your Easter baked him as a side-dish & alternative to the usual sweet potatoes. I would add baked apples + a salad of choice & be proud of such a meal, all easily made ahead & nuked to serve. *Enjoy* ! Ingredients:
1 loaf sourdough bread (1 lb size, or other crusty bread) |
3 cups milk |
1 cup chicken broth (or vegetable broth) |
3 large eggs |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dried dill |
1 lb fresh asparagus (cut in 1-in pieces) |
4 ounces mushrooms (coarsely chopped) |
1/4 cup shallot (thinly sliced) |
4 ounces gruyere cheese (shredded, or swiss cheese, 4 oz = roughly 1 cup) |
4 ounces black olives (optional add, pitted & sliced, see note after prep) |
Directions:
1. Preheat oven to 400°F & spray a 9x13-in baking dish or casserole w/non-stick cooking spray.
2. Cut bread into 3/4-in slices by stacking 4-5 slices & then cutting them into 3/4-in cubes. Repeat w/remaining bread & put cubes in a lrg bowl.
3. In med bowl, whisk together the milk, broth, eggs, salt, pepper + dill till combined & pour over bread cubes.
4. Snap off the tough ends of the asparagus & cut the spears into 1-in pieces. Add them to the bread along w/the mushrooms, shallots & olives (if using).
5. Fold everything together well to combine the ingredients, spoon into the prepared pan, pat down the top to compact the ingredients & sprinkle the cheese evenly ever the top.
6. Bake for 45 min or till the top is browned & crisp & there is no liquid in the center. Allow to sit for 10 min b4 cutting into portions.
7. Ann's STRESS SAVER TIP: Look for frozen asparagus tips & bags of unseasoned bread cubes to save prep time.
8. Ann's EYE APPEAL TIP: Instead of mushrooms (or as a simple addition), add 1 cup sliced pitted black olives for color contrast & a flavor complement to the asparagus (I included this in the recipe as an opt add).
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