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Savory bread pudding
Published: 4/23/2008 4:30 PM
Last Modified: 4/23/2008 4:30 PM

A friend recently made a dinner that was too die for: grilled tri-tip steak, asparagus and gruyere bread pudding and vanilla ice cream with lavender-sugar soaked strawberries and angel crisp cookies.

Every bite was so, so good. But it's the bread pudding that I can't get out of my mind.

I've never made a savory bread pudding, but will be soon. This one had bits of cheese, asparagus and fresh herbs.

She took some liberties with a recipe from Bon Appetit magazine.

Here's that original recipe. Use any combination of your favorite herbs and cheese.

Asparagus and Gruyere Savory Bread Pudding
1 (1-pound) loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

1. Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.

2. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.

3. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 9-by-13-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.

4. Preheat oven to 375 degrees. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

Reader Comments

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colleen (5 years ago)

i usually think of a savory bread pudding as a strata. i have a really good recipe for a green chile and sausage strata that is wonderful for brunch.

Natalie Mikles (5 years ago)

yum
Would you share that recipe?!

Brenda Stewart (5 years ago)

Sounds wonderful. We'll have to try it.

Chesapeak Bill (5 years ago)

BARF!

elly willy (5 years ago)

There is a foody question!!
What's the difference between strata and savory bread pudding?

It all sounds wonderful to me

Old Camp Cook (5 years ago)

"Too" die for?? Author AND editors missed this one??? tsk, tsk.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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