Asparagus And Morel Bread Pudding Recipes

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SAVORY ASPARAGUS BREAD PUDDING



Savory Asparagus Bread Pudding image

Make and share this Savory Asparagus Bread Pudding recipe from Food.com.

Provided by Topher

Categories     One Dish Meal

Time 1h10m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 11

1 lb day-old white bread
3 cups milk
1 cup chicken broth or 1 cup vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
1 lb asparagus
4 ounces mushrooms, coarsely chopped
1/4 cup thinly sliced shallot
1 cup shredded cheese

Steps:

  • Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
  • Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
  • In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
  • Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
  • Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
  • Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

Nutrition Facts : Calories 411.1, Fat 14.5, SaturatedFat 7.1, Cholesterol 134.9, Sodium 1319.4, Carbohydrate 50.9, Fiber 3.6, Sugar 4.9, Protein 20

ASPARAGUS AND MOREL BREAD PUDDING



Asparagus and Morel Bread Pudding image

Came across this recipe in The Washington Post & am saving to use for Easter Dinner. Full of things that sing spring to me - eggs, asparagus, morels & green garlic. Much of it can be readily available in home gardens - not the morels though. I have my patches throughout the country but, sorry, not telling where any of them are. Green garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. I did not try to list green garlic in the ingredients - it was driving me wild. Dried mushrooms will work for this dish as well - readily available on-line if not in your locale. Adapted from Deborah Madison's "Local Flavors" (Broadway Books, 2002).

Provided by Busters friend

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 bulb of garlic, coarsely chopped (may substitute 8-10 cloves regular garlic)
3 cups whole milk
1 lb bread, rustic white, torn into chunks (preferably stale)
2 tablespoons sea salt
2 lbs asparagus (peeled, trimmed and cut on the diagonal into 1/3-inch pieces and soaked in cold water)
3 tablespoons butter, unsalted
1 shallot, finely diced (2 to 3 tablespoons)
1 lb morel (or chanterelle)
3/4 teaspoon black pepper, freshly ground
4 eggs, large
1/3 cup parsley, finely chopped
3 tablespoons marjoram, finely chopped
2 cups Fontina cheese, freshly grated (or Gruyere)

Steps:

  • Preheat the oven to 350 degrees. Lightly grease an 8-by-12-inch baking or gratin dish.
  • Combine the garlic and milk in a medium saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside to steep (5 to 8 minutes).
  • If the bread is not stale, lay it on a large baking sheet and bake for about 10 minutes until crisp (but not hard, or the pudding will be mushy). Put bread in a large dish. Pour the milk through a strainer over the bread (discarding the garlic) and let it sit while you prepare the vegetables, turning the bread occasionally so that it soaks up as much of the liquid as possible.
  • Fill a large skillet 2/3 of the way with water and bring to a boil over high heat. Lightly salt the water and add the asparagus pieces; cook about 3 minutes or until the vegetables are crisp-tender. Drain and rinse with cold water to stop the cooking.
  • Melt half the butter in a medium nonstick skillet over medium heat. Add the shallot and cook for 1 minute, stirring, then add the mushrooms. Increase the heat to high and cook for several minutes, stirring, until the mushrooms brown in places and exude their liquid. Remove from the heat and season with salt and pepper to taste.
  • Break the eggs into a large bowl and whisk until smooth. Add the parsley, tarragon or marjoram, 1 teaspoon salt and pepper to taste. Add the soaked bread and any liquid left in the dish, the asparagus-mushroom mixture and its juices and 2/3 of the cheese, mixing well. Pour into the prepared baking or gratin dish and use a spatula to even it out. Sprinkle with the remaining cheese and dot with the remaining butter.
  • Bake for 45 minutes to 1 hour, or until puffed and golden brown. Let cool for a few minutes before serving.

Nutrition Facts : Calories 578.2, Fat 27.4, SaturatedFat 14.6, Cholesterol 210.2, Sodium 3293.5, Carbohydrate 56.4, Fiber 6.2, Sugar 13.8, Protein 29.8

BOILED ASPARAGUS WITH PARSLEYED BREADCRUMBS



Boiled Asparagus with Parsleyed Breadcrumbs image

Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Time 20m

Number Of Ingredients 5

2/3 cup bread crumbs
3 tablespoons melted butter
1/4 cup parsley, chopped
Salt and pepper
1 1/2 pounds asparagus

Steps:

  • In a medium skillet, toast breadcrumbs with melted butter over medium heat until golden. Remove; stir in parsley, 1/8 teaspoon salt, and a pinch of pepper.
  • Cook asparagus in boiling salted water until tender, 5 to 8 minutes. Drain; top with breadcrumbs.

ASPARAGUS AND PARMESAN PUDDINGS



Asparagus and Parmesan Puddings image

Categories     Cheese     Egg     Vegetable     Appetizer     Side     Bake     Lunch     Ricotta     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 puddings

Number Of Ingredients 8

1/2 cup fresh breadcrumbs made from crustless Italian bread
2 pounds asparagus, trimmed
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup whole-milk ricotta cheese
1/4 cup all purpose flour
4 large eggs

Steps:

  • Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
  • Melt butter in large nonstick skillet over medium heat. Add onion; sauté until tender, about 6 minutes. Add stalks; sauté until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
  • Uncover; cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor; puree. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
  • Whisk eggs in bowl to blend. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
  • Preheat oven to 350°F. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Garnish with asparagus tips.

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

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