Savory Bread Pudding with Spring Vegetables and Herbs

Name: Savory Bread Pudding with Spring Vegetables and Herbs
Yield: Makes 4 servings
Ingredients: Day-old artisan bread, ½ lb (250 g), crusts cut off, bread cut into ¾-inch (2-cm) cubes; Parmesan cheese, ½ cup (4 oz/125 g) grated; Sea salt; Freshly grated nutmeg, ⅛ teaspoon; Ground white pepper, ¼ teaspoon; Lemon zest, 1½ teaspoons finely grated; Fresh tarragon, 1½ teaspoons chopped; Fresh basil, 1 tablespoon chopped; Fresh chives, 2 tablespoons minced; Milk, ¾ cup (6 fl oz/180 ml); Heavy cream, ¾ cup (6 fl oz/180 ml); Large eggs, 6; Fresh thyme, 1 teaspoon chopped; Morel mushrooms, ¼ lb (125 g), sliced; Thin asparagus, ½ lb (250 g), tough ends snapped off and stalks cut into 1-inch (2.5-cm) pieces; Unsalted butter, 1 tablespoon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

I bake this custardy vegetable pudding in individual gratin dishes so that they are ready in only 20 minutes (a large bread pudding can take up to an hour). Serve this with a simple watercress and orange salad.

Ingredients

Day-old artisan bread, ½ lb (250 g), crusts cut off, bread cut into ¾-inch (2-cm) cubes
Unsalted butter, 1

Dinner
Main course
Vegetarian
Spring

Method

Preheat the oven to 375°F (190°C). Spray four 2-cup (16-fl oz/500-ml) gratin dishes or shallow baking dishes with cooking spray and place them on a rimmed baking sheet. Divide the bread cubes evenly among the dishes.
In a large sauté pan, melt the butt