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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 227.2
  • Total Fat: 1.4 g
  • Cholesterol: 27.0 mg
  • Sodium: 625.8 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 19.9 g

View full nutritional breakdown of Asparagus-Mushroom Bread Pudding calories by ingredient
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Asparagus-Mushroom Bread Pudding

Submitted by: M_MORRIS165

Introduction

Delicious recipe from Vegetarian Times, full recipe without modifications can be found here: http://www.vegetariantimes.com/recipes/110
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Delicious recipe from Vegetarian Times, full recipe without modifications can be found here: http://www.vegetariantimes.com/recipes/110
03?section=

Number of Servings: 9

Ingredients

    1 leek, white part finely chopped (1 cup)
    3 cloves garlic, minced (1 Tbs.)
    2 lb. fresh asparagus (40 medium spears), cut into 1-inch pieces
    10 oz. white mushrooms, sliced (2 cups)
    4 cups skim milk
    4 large eggs
    2 tsp. Dijon mustard
    2 Tbs. chopped fresh basil
    1 1-lb. loaf crusty bread, cut into cubes
    12 oz. feta cheese

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Directions

1. Coat skillet with nonstick cooking spray; heat over medium heat. Add leek and garlic, and sauté 8 minutes, or until soft. Add asparagus and mushrooms, and cook 4 minutes more, or until asparagus is tender. Set aside.

2. Whisk together milk, eggs, mustard, and basil in bowl. Set aside.

3. Coat 13- x 9-inch baking dish with cooking spray. Spread half of bread cubes in single layer in baking dish. Spoon asparagus mixture over top, and cover with remaining bread cubes. Arrange goat cheese rounds over top. Pour egg mixture over all, pressing down with spoon to submerge bread. Cover, and chill 2 hours, or overnight.

4. Preheat oven to 350°F. Bake bread pudding 45 minutes, or until center is set. Let stand 10 minutes before serving.

Makes 9 4"x3" serving slices.

Number of Servings: 9

Recipe submitted by SparkPeople user M_MORRIS165.






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