Little Savory Bread Puddings: Asparagus & Leek
I love spring asparagus, and I always roast extra the night before, so I can have an asparagus omelet in the a.m.
I had a lonely leek in the crisper drawer, and 1 piece of focaccia bread going stale.
Put these 3 together w/ some eggs, cheese and milk, and you have a fancy lunch!
I have made similar recipes in large baking dishes, but the individual portions work better for me, this way I use some self control.
You can use Swiss, Gruyere or Parmesan cheese and any herbs (my focaccia bread had rosemary on it already).......and any bread you like. This is a hodge-podge sort of deal. You can't mess it up.
These are fantastic.
Little Savory Bread Puddings: Asparagus & Leek (serves 2)
handful of cooked (roasted, boiled, grilled) asparagus, chopped
1 leek, sliced (white parts only)
1 tbsp butter
2/3 cup of whole milk
1 tsp of Dijon mustard
salt & pepper
1/4 cup of Gruyere cheese or Parmigiano Reggiano
1 brioche roll, hunk of rustic bread or focaccia bread
Saute the leek in the butter on low heat until wilted, about 3 minutes.
In a mixing bowl, whisk the eggs, milk, cheese, salt & pepper together.
Mix in the cooked asparagus pieces with the cooled leeks.
Break up the roll/bread into big hunks and add to the bowl. Toss until the bread is wet.
Pour into 2-3 buttered ramekins and press down so the bread and vegetables are submerged in the custard.
Place on a baking sheet and bake for 35 minutes at 375F.
Let cool. They should easily come out of the ramekins, or you can just eat them in their little cups!
Yes, you can also double or triple this recipe, and of course you can make it in a large oval baking dish.