Name: Savoury Bread Pudding with Asparagus
Yield: Serves 4
Cuisine: British
Ingredients: 12-16 slices of mixed stale bread; 600-700 ml (1-1¼ pints) milk and water, mixed half and half; 500 g (18 oz) asparagus; salt and pepper; 5 eggs; 8 tablespoons chopped herbs (use a variety); 4 tablespoons grated Pecorino cheese; 125 g (4½ oz) Fontina cheese, thinly sliced; 125 g (4½ oz) Gruyère cheese, thinly sliced; 10 g (½ oz) butter, cut into small pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a delicious spring bread pudding, best cooked in May when British asparagus is in season; buying foreign asparagus is neither good for the planet nor does it taste good. The types of bread you use alter the texture of the dish, so try to use a cross-section varying from sourdough to focaccia to make it more interesting.

Ingredients

12-16 slices of mixed stale bread
600-700 ml (1-1¼ pints) milk and

Method

Place the bread in a shallow dish and pour on the milk and water solution. Leave to soak for 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Trim the asparagus stalks, then cut them in half lengthways and into 5 cm (2 inch) lengths. Wring out the bread. There should be

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of