Ever since Melissa Hamilton and Christopher Hirsheimer started publishing Canal House Cooking series two years ago, I have been singing their praises. This current volume continues their fine work. The book is a visual delight and the recipes it contains are as tasty as ever. My current favorite in this volume is "Savory Asparagus Bread Pudding." I know that it sounds unlikely, but trust me it is delicious. You can make this a day ahead, store in the refrigerator and bake it the next day. How easy is that?
SAVORY ASPARAGUS BREAD PUDDING
(serves 8)
- 1 loaf challah, sliced
- 3 1/2 cups milk
- Salt
- 2 pounds fat asparagus, trimmed and peeled
- 4 tablespoons butter
- 6 eggs
- Pepper
- 2 cups grated Gruyere
- 1/2 cup freshly grated parmigiano-reggiano
Arrange the slices of challah in a single layer on a sheet pan. Save or discard the end pieces. Pour 2 1/2 cups of the milk over the bread and set aside until the bread has absorbed the milk.
Bring a medium pot of salted water to a boil over high heat. Add the asparagus and boil until just tender, 2-3 minutes. Drain, then plunge the spears into a bowl of ice-cold water to stop them from cooking. Drain the asparagus, slice them in half lengthwise, and set aside.
Preheat the oven to 350 degrees. Butter a large baking dish with 2 tablespoons of the butter. Beat the eggs with the remaining 1 cup milk in a medium bowl. Season well with salt and pepper.
Line the bottom of the prepared baking dish with half the bread in a single layer. Cover the bread with half the asparagus. Scater half the Gruyere then half the parmigiano-reggiano over the asparagus. Season with salt and pepper. Make another layer with the remaining slices of bread the asparagus. Pour the beaten eggs and milk over the layers, scatter with the remaining cheeses, and dot the top with remaining 2 tablespoons of butter.
Bake the bread udding until puffed and golden brown, and set in the center, 45 to 60 minutes.
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