Asparagus and Caramelized Leek Bread Pudding
- Number of Servings: 12
Ingredients
10 ounces (about 7 cups) French bread, cut into 1-inch cubes1 pound asparagus, tough ends snapped offIce water for blanching1 medium leek4 tsp. olive oil4 cups half-and-half8 eggsZest of 1 lemon1 tsp. chopped fresh lemon thyme½ cup grated Parmesan cheese½ cup grated Pecorino Romano cheese
Makes 12 servings.
Spread the bread cubes on a baking sheet and let stand overnight to become stale, or quick-dry in a 200ºF oven for 40 minutes.
Preheat the oven to 350ºF and butter a 13-by-9-by-2 inch baking dish. Bring a large pot of water to boil, add the asparagus, and cook until it is bright green, about 2 minutes. Drain and blanch immediately in the ice water; remove and set aside.
Remove the dark green part of the leek and discard. Halve the leek lengthwise, rinse well between layers, and thinly slice. In a sauté pan, heat the oil over medium heat. Add the leeks and sauté until they begin to brown, about 10 minutes. Add a few tablespoons of water and continue to cook for 5 minutes, or until the leeks are caramel colored and tender; set aside.
In a medium bowl, whisk the half-and-half, eggs, lemon zest, and thyme. Put the bread cubes in the prepared baking dish and sprinkle on the leeks. Arrange the asparagus on top and pour the egg mixture over all. Press with a spatula to submerge the bread cubes; sprinkle the top with the cheeses.
Cover the dish loosely with foil and bake until the edges are golden brown and a butter knife inserted into the center comes out clean, about 1 hour and 15 minutes. Cool for 20 minutes, cut into squares, and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user AMADEAO.
Spread the bread cubes on a baking sheet and let stand overnight to become stale, or quick-dry in a 200ºF oven for 40 minutes.
Preheat the oven to 350ºF and butter a 13-by-9-by-2 inch baking dish. Bring a large pot of water to boil, add the asparagus, and cook until it is bright green, about 2 minutes. Drain and blanch immediately in the ice water; remove and set aside.
Remove the dark green part of the leek and discard. Halve the leek lengthwise, rinse well between layers, and thinly slice. In a sauté pan, heat the oil over medium heat. Add the leeks and sauté until they begin to brown, about 10 minutes. Add a few tablespoons of water and continue to cook for 5 minutes, or until the leeks are caramel colored and tender; set aside.
In a medium bowl, whisk the half-and-half, eggs, lemon zest, and thyme. Put the bread cubes in the prepared baking dish and sprinkle on the leeks. Arrange the asparagus on top and pour the egg mixture over all. Press with a spatula to submerge the bread cubes; sprinkle the top with the cheeses.
Cover the dish loosely with foil and bake until the edges are golden brown and a butter knife inserted into the center comes out clean, about 1 hour and 15 minutes. Cool for 20 minutes, cut into squares, and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user AMADEAO.
Nutritional Info Amount Per Serving
- Calories: 314.8
- Total Fat: 15.5 g
- Cholesterol: 196.9 mg
- Sodium: 275.8 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.8 g
- Protein: 16.0 g
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