Bread Pudding with Asparagus and Fontina Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Slivers of Fontina cheese are dotted throughout this savory pudding and offer bursts of rich flavor; the Romano brings a hit of chewy saltiness. Save up your leftover bread for a week, including baguette heels; heavy breads make a dense pudding; lighter ones yield a softer texture.


  • 8–12 thick slices stale bread, each slice cut in half
  • cups (20 fl oz/625


Place the bread in a shallow dish and pour the milk over the top. Let soak until the bread has absorbed the milk and softened. Depending on the hardness of the bread, this will take from 5–30 minutes. Squeeze the bread slices to extract the milk. Measure the milk extracted; you should have ½ cup (