Savory Asparagus Bread Pudding

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A perfect dish to serve for your holiday brunch. To save time, this savory bread pudding can be prepared and assembled the night before.

480
Calories
13g
Fat
20g
Protein
10
Servings

Ingredients

1 T unsalted butter
1 1/2 lb medium asparagus
1 T olive oil
8 oz small white button or wild mushrooms (sliced)
1 small vidalia or spanish onion peeled and cut into wedges
1/2 lf country-style white bread (cut into chunks)
2 t chopped fresh rosemary
4 oz ripe Camembert cheese (cubed)
1 1/2 c Stonyfield Organic Milk
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
5 large eggs (room temperature)
Salt and freshly ground black pepper
Nutrition Information: 
Calories: 
480
Calories from Fat: 
120
Total Fat: 
13g
Cholesterol: 
125mg
Total Carbohydrate: 
68g
Dietary Fiber: 
6g
Protein: 
20g
Calcium: 
20%

Preparation:

Step 1

Heat oven to 350°.

Step 2

Trim rough ends of asparagus.

Step 3

Using a vegetable peeler, carefully peel outer layer from the bottom 2 inches of asparagus spears.

Step 4

Bring a pot of water to a bowl, add asparagus, cook about 2 minutes until bright green.

Step 5

Rinse asparagus with cold water and reserve.

Step 6

Melt butter and olive oil in a medium skillet over medium heat.

Step 7

Add mushrooms, onions and cook until onion is soft and translucent, about 15 minutes.

Step 8

Remove the pan from heat and set aside.

Step 9

Randomly arrange half of the bread pieces on bottom of prepared casserole dish.

Step 10

Sprinkle half of the rosemary over the top.

Step 11

Place half of the asparagus, onions, mushrooms, and cheese on top.

Step 12

Make a second layer with the remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.

Step 13

In a large mixing bowl, combine, milk, yogurt, eggs, salt and pepper and whisk until blended.

Step 14

Pour egg mixture over contents of the casserole dish.

Step 15

Press down, completely soaking top layer of bread, and let pudding stand for 20 minutes.

Step 16

Bake until custard has set and top is golden brown, about 45 minutes.

Step 17

Remove dish from oven, and transfer to a wire rack to cool.

Ingredients

1 T unsalted butter
1 1/2 lb medium asparagus
1 T olive oil
8 oz small white button or wild mushrooms (sliced)
1 small vidalia or spanish onion peeled and cut into wedges
1/2 lf country-style white bread (cut into chunks)
2 t chopped fresh rosemary
4 oz ripe Camembert cheese (cubed)
1 1/2 c Stonyfield Organic Milk
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
5 large eggs (room temperature)
Salt and freshly ground black pepper
Nutrition Information: 
Calories: 
480
Calories from Fat: 
120
Total Fat: 
13g
Cholesterol: 
125mg
Total Carbohydrate: 
68g
Dietary Fiber: 
6g
Protein: 
20g
Calcium: 
20%

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