Savoury Bread Pudding with Asparagus

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

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

Europe
United Kingdom
Dessert
Vegetarian
Spring

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