Savory Herbed Bread Pudding2012-06-10
- Cuisine: Vegetarian
- Yield : 1
- Servings : 8
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This recipe reminds me of spring and Easter. The first tender asparagus of the season, fresh sage and thyme, creamy melted cheese and bread with the right amount of softness and tooth. We broke out this recipe last weekend for our guests, and the only complaint was from Nathan. His complaint? We had 8 guests and I divide it 8 ways so there was no leftover for him!
We have served it for breakfast on Easter morning the last few years. We normally serve it with sausages on the side, but would work well with ham just as easily. It would work well for a brunch and could be cut into smaller portions for such an occasion.
|Savory Herbed Bread Pudding||
- 1 ½ cups of Milk or ½ and ½
- 6 large eggs
- Salt & Pepper to taste
- 4 stale croissants sliced in half
- 12 – 16 stalks of asparagus thinly sliced on the diagonal
- Butter for greasing
- 2 tablespoons chiffonade fresh sage
- 2 teaspoons fresh thyme
- 6 oz fresh havarti cheese (can also substitute Gruyere or Swiss)
- 4 tablespoons Dijon Mustard
- Preheat oven to 400 degrees.
- Combine milk, eggs, salt and pepper in mixing bowl and whisk thoroughly.
- Bring a medium pot of salted water to a boil and prepare a bowl with ice water. Blanch the asparagus slivers for 2 – 3 minutes, or until bright green and still crisp. Drain and plunge into the ice water to stop the cooking. Drain again and pat dry with paper towel.
- Butter a non-stick casserole pan.
- Spread Dijon mustard on the bottom half of the croissant and dip into the egg mixture being sure to thoroughly saturate.
- Tear the croissant into pieces putting the bottom outside of the croissant on the bottom of the casserole dish.
- Continue with all the remaining bottom halves in the same manner. Once the bottom is fully covered, press the pieces down lightly to ensure good contact with the bottom of the dish.
- Place the asparagus, chiffonade of sage, thyme, and cheese on top of the bottom croissants.
- Take the top of the croissants and again spread with a thin layer of Dijon mustard and dip into the egg mixture being sure to saturate the piece.
- Tear the croissant into pieces and put the top outside of the croissant face up on the filling.
- Continue with the remaining croissant halves.
- Once the top if fully covered, press the pieces down lightly to ensure good contact with the filling.
- Pour the remainder of the egg mixture over the top of the dish and allow to soak in for about 3 – 5 minutes before placing in oven. Place in oven and bake for about 25 – 35 minutes or until browned on the outside and cooked but still slightly custardy in the middle.
I use a round silicone casserole dish and cut the pudding into 8 slices, like you would with a pie. You could just as easily use a square dish and cut the pudding into squares or rectangles. Double the recipe and use a rectangle dish for your next brunch or potluck!