SAVORY ASPARAGUS BREAD PUDDING
Make and share this Savory Asparagus Bread Pudding recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h10m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
- Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
- In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
- Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
- Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
- Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.
Nutrition Facts : Calories 411.1, Fat 14.5, SaturatedFat 7.1, Cholesterol 134.9, Sodium 1319.4, Carbohydrate 50.9, Fiber 3.6, Sugar 4.9, Protein 20
CHEESY ASPARAGUS BREAD PUDDING
This is so good! it makes a wonderful dish for a brunch get together. Plan ahead this needs to chill for 6 hours. You can really use any kind of cheese for this, I have even used Provolone. Don't cube the bread slices for this, leave the bread in one slice, and use day-old bread!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 7h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 12 x 8-inch oval baking dish (or a 12-cup baking dish).
- Steam the asparagus for about 2-3 minutes or until slightly tender; drain and place in ice water or very cold water; drain well and dry with paper towels.
- In a bowl whisk together half and half, eggs, seasoning salt and pepper until well blended; add in the chopped green onions.
- Place 4 slices of bread in the bottom of the baking dish overlapping if necessary.
- Top with 1/3 EACH asparagus then the Swiss cheese; repeat the layers two more times (4 slices bread, asparagus then cheese.
- Pour egg mixture over the top over the top.
- Cover and refrigerate for minimum 6 hours or overnight.
- When ready to bake set the oven to 350°F (second-lowest rack).
- Sprinkle the top of the casserole with Parmesan cheese.
- Bake for about 50-60 minutes, or until the center is set and golden.
Nutrition Facts : Calories 675.5, Fat 41, SaturatedFat 22.9, Cholesterol 387.4, Sodium 840.4, Carbohydrate 38.7, Fiber 3.6, Sugar 5.9, Protein 39
SAVORY ASPARAGUS BREAD PUDDING
This recipe from "Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People" by Ann Martin Rolke certainly lives up to her book title w/its easy prep. While sure to be good on all occasions, it was suggested to accompany your Easter baked him as a side-dish & alternative to the usual sweet potatoes. I would add baked apples + a salad of choice & be proud of such a meal, all easily made ahead & nuked to serve. *Enjoy* !
Provided by twissis
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F & spray a 9x13-in baking dish or casserole w/non-stick cooking spray.
- Cut bread into 3/4-in slices by stacking 4-5 slices & then cutting them into 3/4-in cubes. Repeat w/remaining bread & put cubes in a lrg bowl.
- In med bowl, whisk together the milk, broth, eggs, salt, pepper + dill till combined & pour over bread cubes.
- Snap off the tough ends of the asparagus & cut the spears into 1-in pieces. Add them to the bread along w/the mushrooms, shallots & olives (if using).
- Fold everything together well to combine the ingredients, spoon into the prepared pan, pat down the top to compact the ingredients & sprinkle the cheese evenly ever the top.
- Bake for 45 min or till the top is browned & crisp & there is no liquid in the center. Allow to sit for 10 min b4 cutting into portions.
- Ann's STRESS SAVER TIP: Look for frozen asparagus tips & bags of unseasoned bread cubes to save prep time.
- Ann's EYE APPEAL TIP: Instead of mushrooms (or as a simple addition), add 1 cup sliced pitted black olives for color contrast & a flavor complement to the asparagus (I included this in the recipe as an opt add).
Nutrition Facts : Calories 447.4, Fat 14.5, SaturatedFat 6.2, Cholesterol 107.7, Sodium 1215.7, Carbohydrate 58.9, Fiber 4.7, Sugar 1.8, Protein 20.6
CHEESY ASPARAGUS BREAD CASSEROLE
A great brunch or breakfast dish.
Provided by Daily Inspiration S
Categories Breakfast Casseroles
Time 35m
Number Of Ingredients 11
Steps:
- 1. Grease a 2 qt. rectangular baking dish with cooking spray.
- 2. Bend asparagus and snap off asparagus. Discard woody ends and cut the rest of the asparagus into 1-2 inch pieces - approx. 2 cups.
- 3. Melt butter in a skillet over medium heat. Saute onion for approx. 3 minutes, stirring occasionally. Add the asparagus, curry powder and continue cooking for 2-3 minutes or until the onion and asparagus are tender.
- 4. Place bread slices in the bottom of dish making sure the entire bottom is covered. Layer the asparagus mixture over the bread slices. Then sprinkle with the cheddar cheese over the top.
- 5. In a bowl, combine milk, eggs, salt and pepper mixing well. Pour egg mixture over the cheese. Bake at 450 degrees F for 15-20 minutes or until a skewer inserted in the center comes out clean. Let the casserole rest 5-10 minutes before serving.
CAMEMBERT-ASPARAGUS BREAD PUDDING
Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
- Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
- Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
- Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
- Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
- To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
- Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
- Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.
CHEESY BREAD PUDDING
This is a very basic, yet satisfying way of having bread pudding. It is a little indulgent I have to admit, but not overly so if you serve it with a big salad on the side. I hope you enjoy!
Provided by Lalaloula
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 15X15 cm casserole dish with the butter.
- Half bread slices diagonally and layer into the dish.
- In a bowl beat eggs with milk and cream. Season with nutmeg and paprike as well as salt and pepper to taste.
- Pour the egg mixture over the bread slices and top with shredded cheese.
- Bake in the preheated oven at 200°C/400°F for 20 minutes or until set and nicely browned.
- Enjoy! :).
ASPARAGUS BREAD PUDDING
Make and share this Asparagus Bread Pudding recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1-inch pieces on the diagonal.
- Steam asparagus for 2 to 3 minutes or until slightly tender.
- Chill under cold running water; drain well.
- Whisk together milk, eggs, salt and pepper until well blended.
- Butter a 12 ½ x 8 x 4-inch oval casserole dish (or 12-cup baking dish).
- Layer 4 slices of bread in dish, overlapping as necessary.
- Top with one-third each of asparagus, Provolone and herbs. Repeat layering.
- Pour egg mixture over top.
- Cover and refrigerate for at least 2 hours or for up to 1 day to let egg mixture soak into bread.
- Preheat oven to 350°F.
- Sprinkle pudding with Parmesan cheese.
- Bake on middle rack for about 60 minutes or until centre is set and top is golden.
Nutrition Facts : Calories 542.3, Fat 25.4, SaturatedFat 12.2, Cholesterol 363.6, Sodium 897.9, Carbohydrate 47.9, Fiber 3.4, Sugar 3.1, Protein 31.2
ASPARAGUS AND PARMESAN PUDDINGS
Categories Cheese Egg Vegetable Appetizer Side Bake Lunch Ricotta Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 puddings
Number Of Ingredients 8
Steps:
- Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
- Melt butter in large nonstick skillet over medium heat. Add onion; sauté until tender, about 6 minutes. Add stalks; sauté until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
- Uncover; cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor; puree. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
- Whisk eggs in bowl to blend. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
- Preheat oven to 350°F. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Garnish with asparagus tips.
CHEESY GARLIC ASPARAGUS
Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.
Provided by Michelle Kisner Culbertson
Categories Baked Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
- Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
- Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
- Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g
CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
ASPARAGUS PUDDING FROM THE U. S. V. I.
Untried but sounds intriguing. USVI=United States Virgin Islands While canned asparagus has no resemblance whatsoever to fresh asparagus (in my humble opinion :-) I was raised on it and loved it before discovering the epicurean pleasures of fresh asparagus. So this has possibilities.
Provided by BarbryT
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter and flour, then heat over a low flame, stirring constantly for about five minutes.
- Combine milk and asparagus juice and add to flour-butter mixture.
- Stir vigorously and add salt; remove from flame.
- Add eggs one at a time, stirring after each addition.
- Line a greased mold with the asparagus tips and fill halfway with pudding mixture (pudding will double in size while cooking, so don't fill the mold).
- Cover mold with wax paper and aluminum foil and set in a water bath (a larger pan filled halfway with water).
- Keep the water bath at a boil to steam the pudding (about 45 minutes).
Nutrition Facts : Calories 352.8, Fat 28.1, SaturatedFat 16.5, Cholesterol 223.9, Sodium 523.7, Carbohydrate 17.1, Fiber 2.3, Sugar 2, Protein 9.5
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