Asparagus bread pudding
Source of Recipe
Adapted from "Everyday Greens" by Boston Globe 6/03
Recipe Introduction
For 20 years, the San Francisco restaurant Greens has set the standard for beautiful and delicious meatless meals. Executive chef Annie Somerville makes this pudding with day-old ciabatta or Italian sourdough read.
List of Ingredients
Serves 6.
1 pound rustic bread, crusts removed
1 1/2 cups milk
1 pound asparagus, tough ends removed
1 cup heavy cream
6 eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated Fontina cheese
1 cup grated Parmesan cheese
1/4 cup chopped mixed fresh herbs (thyme, oregano, parsley)
Recipe
1. Cut the bread into 1/2-inch thick slices. In a bowl combine with the milk. Set aside for 30 minutes or until the bread has absorbed the milk.
2. Set the oven at 350 degrees. Butter a 2-quart souffle dish or other high-sided dish of the same size.
3. Bring a saucepan of water to a boil and salt it lightly. Cut the asparagus into 2-inch lengths.
4. In a bowl combine the cream, eggs, salt, and pepper. Whisk thoroughly; set this custard aside
5. Drop the asparagus into the boiling water and cook 1 to 2 minutes or until the asparagus is tender but still has some bite. Drain and rinse under cold water.
6. In a bowl combine the Fontina and Parmesan cheeses. Place one-third of the soaked bread in the prepared dish. Add half the asparagus, then one-third of the cheese mixture, then half the herbs.
7. Make another layer, then top with the last third of bread and cheese. Pour the custard into the dish.
8. Bake the pudding for 1 hour or until it is golden brown.
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