Asparagus Cheese Pudding

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds fresh asparagus
  • 3 slices of white bread
  • 1 cup shredded sharp Cheddar cheese
  • 2 eggs, lightly beaten
  • 2 cups milk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon butter


    1. Preheat oven to moderate (325°F.).

    2. Wash the asparagus and cut two-inch tips from eight of the stalks. Reserve for use later. Cut the remaining asparagus into one-inch pieces.

    3. Toast the bread and cut it into one-inch squares. Arrange alternate layers of toasted bread cubes, asparagus pieces and cheese in a buttered baking dish (10 × 6 × 2 inches). Combine the eggs, milk, salt, pepper and butter. Heat the custard mixture and pour it into the baking dish. Set the dish in a pan of hot water and bake for about one hour, until the custard is set.

    4. Meanwhile, wrap the eight asparagus tips in aluminum foil and bake them until tender.

    5. Arrange the asparagus tips over the top of the pudding for garnish. Serve hot.