Savory Asparagus Bread Pudding
Transform your next meal into an elegant comfort food with this Savory Asparagus Bread Pudding, a deliciously unique twist on the classic dessert. This hearty dish combines the earthy flavors of tender asparagus, toasted rustic bread, and a creamy custard base, elevated by the nutty richness of Gruyere and Parmesan cheeses. Fresh thyme and a hint of garlic bring a fragrant, herbaceous touch, while a dash of nutmeg rounds out the flavors with warming spice. Perfect for brunch, lunch, or even as a satisfying vegetarian dinner, this baked casserole delivers both texture and taste in every bite. Easy to prepare and designed to make use of day-old bread, this recipe is as practical as it is indulgent. Let the golden-brown topping and cheesy aroma make this dish the star of your table!
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Recipe Information
Ingredients
- 450 grams asparagus
- 240 grams day-old bread (rustic or baguette)
- 2 tablespoons unsalted butter
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 480 milliliters whole milk
- 120 milliliters heavy cream
- 3 large eggs
- 60 grams grated Parmesan cheese
- 120 grams shredded Gruyere cheese
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon fresh thyme leaves
- 1 teaspoon olive oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch (or similar-sized) baking dish with butter or nonstick spray.
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. Set aside.
Cut the day-old bread into 1-inch cubes and spread them in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and transfer to a large mixing bowl.
Heat a large skillet over medium heat and add the butter. Once melted, add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the asparagus pieces to the skillet, sprinkle with salt and black pepper, and sauté for 3-4 minutes until bright green and slightly tender. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the milk, heavy cream, eggs, ground nutmeg, salt, and black pepper until well combined.
Add the sautéed asparagus mixture, grated Parmesan, shredded Gruyere, and fresh thyme to the bowl of toasted bread cubes. Toss gently to combine.
Pour the custard mixture evenly over the bread and asparagus mixture. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle with olive oil to help with browning.
Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional fresh thyme leaves if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 443 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
