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Asparagus Bread Pudding

Posted by Peggy on April 21, 2011

Asparagus, Gruyere & Wild Mushroom Bread Pudding
Recipe: Asparagus Bread Pudding


  • 3 cups whole milk
  • 1 cup vegetable or chicken stock
  • 3 large eggs
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons minced garlic
  • 1 (1 pound) loaf day-old sourdough or other crusty bread, cut into 1-inch pieces
  • 1 pound asparagus, tough ends removed, rinsed and cut into 1-inch pieces*
  • 6 ounces assorted fresh mushrooms, wiped clean and sliced
  • Cooking oil, cooking oil spray or butter for greasing pan and foil
  • 1 cup (4 ounces) shredded Gruyere cheese


  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk together milk, stock, eggs, dill, garlic,1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss bread cubes into mixture and let saturate all sides of bread cubes. Fold asparagus and mushrooms into the mixture and spread vegetables throughout.
  3. Spoon bread mixture into a well-oiled 9x13-inch baking dish or casserole and, with a spatula, pack down. Evenly sprinkle with grated cheese. Cover with a piece of oiled foil, oiled side lightly covering cheese, and place on middle rack of oven. Bake 30 minutes, remove foil, then continue baking until top is golden brown and there is no liquid in the center, 15-20 additional minutes. Let sit 10 minutes before serving.

*I separate the tips from the stem pieces and use the attractive tips to top the casserole.

Active Time: 20 minutes

Bake Time: 45-50 minutes

Number of servings (yield): 6-8

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