Asparagus Bread Pudding


2 tablespoons unsalted butter 1 tablespoon water 1 pound (2 small) leeks, cleaned and cut into 1/2-inch thick slices (white and light green parts only) 5 eggs 2 1/2 cups milk 1 cup heavy cream 1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces 1 pound dry bread, cut into 1-inch cubes (if fresh, toast lightly) 1/4 pound fontina cheese, shredded 1/4 pound Gruyere or Cantal cheese, shredded 1/2 cup mixed chopped fresh herbs (chives, parsley, tarragon, chervil) 1/2 teaspoon grated lemon zest Pinch cayenne 1 teaspoon salt Freshly ground black pepper to taste


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