Asiago And Asparagus Bread Pudding

This is great to place on a Buffet Table.

 

  • 1 tbsp butter
  • 10 cups day old bread
  • 2 cups grated asiago cheese
  • 3 shallots, thinly sliced
  • 1/4 cup Italian parsley, finely chopped
  • 1 bunch asparagus, trimmed and cut in 1¬† inch pieces
  • 10 large eggs
  • 4 cups whole milk
  • 1 tbsp. Dijon mustard
  • pinch of salt and pepper

In a skillet melt the butter and add the shallots and asparagus, stirring often, cooking until the asparagus is tender-crisp. This should take about 5-6 minutes.

Butter a 13 x 9 inch baking dish and toss together the asparagus mixture, all the bread and one half of the cheese and parsley.

Whisk together the eggs, milk, mustard and salt and pepper and pour over the bread. Press gently to submerge the bread. Cover with the plastic wrap and refrigerate for one hour.

Uncover and bake in a preheated 350 degree oven  until it is puffed and golden. The center should not jiggle when gently shaken. This should be 55-60 minutes.

Let cool for 12-15 minutes before cutting in squares. This is truly yummy.

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