Best Asparagus And Morel Bread Pudding Recipes

SAVORY ASPARAGUS BREAD PUDDING

Steps:

• Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
• Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
• In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
• Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
• Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
• Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

ASPARAGUS PUDDING FROM THE U. S. V. I.

Steps:

• Cream the butter and flour, then heat over a low flame, stirring constantly for about five minutes.
• Combine milk and asparagus juice and add to flour-butter mixture.
• Stir vigorously and add salt; remove from flame.
• Add eggs one at a time, stirring after each addition.
• Line a greased mold with the asparagus tips and fill halfway with pudding mixture (pudding will double in size while cooking, so don't fill the mold).
• Cover mold with wax paper and aluminum foil and set in a water bath (a larger pan filled halfway with water).
• Keep the water bath at a boil to steam the pudding (about 45 minutes).

ASPARAGUS AND MOREL BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Lightly grease an 8-by-12-inch baking or gratin dish.
• Combine the garlic and milk in a medium saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside to steep (5 to 8 minutes).
• If the bread is not stale, lay it on a large baking sheet and bake for about 10 minutes until crisp (but not hard, or the pudding will be mushy). Put bread in a large dish. Pour the milk through a strainer over the bread (discarding the garlic) and let it sit while you prepare the vegetables, turning the bread occasionally so that it soaks up as much of the liquid as possible.
• Fill a large skillet 2/3 of the way with water and bring to a boil over high heat. Lightly salt the water and add the asparagus pieces; cook about 3 minutes or until the vegetables are crisp-tender. Drain and rinse with cold water to stop the cooking.
• Melt half the butter in a medium nonstick skillet over medium heat. Add the shallot and cook for 1 minute, stirring, then add the mushrooms. Increase the heat to high and cook for several minutes, stirring, until the mushrooms brown in places and exude their liquid. Remove from the heat and season with salt and pepper to taste.
• Break the eggs into a large bowl and whisk until smooth. Add the parsley, tarragon or marjoram, 1 teaspoon salt and pepper to taste. Add the soaked bread and any liquid left in the dish, the asparagus-mushroom mixture and its juices and 2/3 of the cheese, mixing well. Pour into the prepared baking or gratin dish and use a spatula to even it out. Sprinkle with the remaining cheese and dot with the remaining butter.
• Bake for 45 minutes to 1 hour, or until puffed and golden brown. Let cool for a few minutes before serving.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BOILED ASPARAGUS WITH PARSLEYED BREADCRUMBS

Steps:

• In a medium skillet, toast breadcrumbs with melted butter over medium heat until golden. Remove; stir in parsley, 1/8 teaspoon salt, and a pinch of pepper.
• Cook asparagus in boiling salted water until tender, 5 to 8 minutes. Drain; top with breadcrumbs.