Yield > 6
Keys : Puddings Brunch Cheese French France European
Mediterranean
Ingredients :
12 slc Dry bread crumbs to 16
slices
2 1/2 cup Milk to 3 cups
1 lb Asparagus
5 x Eggs
1 tsp Salt
1 tsp Black pepper, freshly
ground
1/4 cup Freshly grated Romano
cheese
4 oz Fontina cheese slivered
4 oz Swiss cheese slivered
1/2 cup Chopped mixed fresh herbs
(such as chives, parsley,
and tarragon)
(or such as sage, thyme,
and marjoram)
1 tbl Butter cut into small bits
Method :
• Place the bread in a single layer in a shallow dish. Pour 2
1/2 cups milk over the top. Let soak until the bread has
absorbed the milk and becomes soft, about 30 minutes. Press
the bread slices to extract the milk. Measure the milk; you
should have 1/2 cup milk left after squeezing. If not, make up
the difference with additional milk as needed. Set the milk and
bread aside.
• While the bread is soaking, trim the asparagus, removing
the woody ends. Cut the stalks on the diagonal into thin slivers
each about 2 inches long and 3/8 inch thick. Arrange the
slivered asparagus on a steamer rack and place over gently
boiling water. Cover and steam until barely tender, 2 or 3
minutes. Immediately place the asparagus under cold running
water until cold. Drain and set aside.
• Preheat an oven to 350 degrees. Butter a 3-quart mold -
a souffle dish works well.
• In a bowl beat together the eggs, salt, pepper, and the
1/2 cup milk until well blended. Layer one-third of the bread in
the prepared dish. Set 6 to 8 asparagus slivers aside and top
the bread layer with half of the remaining asparagus and half
of the mixed herbs. Strew one-third of each of the cheeses
over the asparagus. Repeat the layers, using half of the
remaining bread, all of the remaining asparagus and herbs,
and half of the remaining cheeses. Arrange the remaining
bread on top, strew the remaining cheeses over it, and garnish
with the reserved asparagus slivers. Pour the milk-egg mixture
over the layers and then dot with the butter.
• Bake in the preheated oven until the top is crusty brown
and a knife inserted in the middle of the pudding comes out
clean, about 45 minutes.
• This recipe serves 6 to 8.
• Comments: Save up your leftover bread for a week or so,
especially the ends and slices from baguettes and any pieces of
specialty breads such as focaccia. Let them get good and dry.
Heavy, chewy breads make a dense pudding; lighter breads
result in a softer, more traditional texture. Served with slices
of smoky ham or grilled salmon fillets, this pudding is a good
late breakfast or brunch dish.
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