Savory Asparagus & Gruyère Bread Pudding
It’s officially spring, but it sure doesn’t feel like it! We’ve had a cold, rainy couple of days in the District, but sunshine does appear to be on the horizon. This savory asparagus bread pudding is perfect for early spring. Layered with challah bread and cheese, it’s still heavy enough to be a comfort food on chilly days, but incorporates loads of fresh asparagus, welcoming in the flavors of spring.
This little cookbook came to me as a gift of fate. My step dad was up in Brooklyn cleaning out his uncle’s home when he met Valerie, a friend of his uncle Bill’s. He got to talking about my blog (as one does over tea) and found out that Valerie is one of the editors of this beautiful cookbook series. Upon hearing how much I love to cook, she so kindly gave him a copy to bring to me. Described as “home cooking by home cooks for home cooks,” it’s full of simple recipes you can make using ingredients easily found in your local supermarket (or farmer’s market!), but the photos are absolutely fetching. As one who struggles with the photography part of this whole blog business, beautiful photos always win me over. And look – an entire section on spring!
While it was still winter when he gave me the book, it was this savory asparagus and gruyère bread pudding that immediately caught my eye. I knew as soon as spring hit, I’d be making it for a brunch. My book club’s annual book exchange brunch just happened to be perfectly timed this year on a Saturday in early spring. Having just finished a half marathon, I literally baked this while I showered, and was happy to have something rich and substantial to refuel, while still getting my veggies!
As we hit that time of year where we’re all lightening up our cooking, there just so happens to be a beet and lentil salad that has caught my eye. Stay tuned!
Savory Asparagus & Gruyère Bread Pudding
Adapted from Canal House Cooking
Ingredients:
- 1 loaf challah bread, sliced
- 3 1/2 cups milk
- 2 lbs jumbo asparagus, ends trimmed
- 2 tbsp butter
- 6 eggs
- 2 cups grated Gruyère
- 1/2 cup grated parmigiano reggiano
- Salt and pepper
- Olive oil
How to:
- Toss asparagus in olive oil, salt and pepper and arrange on a baking pan. Roast at 350 for 15-20 minutes.
- Meanwhile, arrange slices of challah on a rimmed baking sheet. Pour 2 1/2 cups of milk over the bread and set aside until the bread has absorbed the milk.
- Butter a large baking dish (think, lasagna pan size).
- Beat eggs and remaining cup of milk in a medium bowl; season well with salt and pepper.
- Line the bottom of the prepared pan with a single layer of bread (keep in mind that you want to reserve some of the prettiest pieces of bread for the top layer!). Cover bread with half of the cooked asparagus. Scatter half the Gruyère and half the parmigiano reggiano; season with salt and pepper.
- Make another layer with the remaining bread and asparagus. Pour the egg mixture overtop, and sprinkle with both of the remaining cheeses.
- Bake at 350 for 45-60 minutes, or until golden brown.
