Thursday, May 22, 2014

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 eggs
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.

Let cool.

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.

Enjoy.

4 comments:

Oui Chef said...

Such a great idea! Every time I see a savory bread pudding I think YES, I must make one...but never do. I think your great recipe is the one that will change all that, they look perfect!

Natalia B said...

I love how you can take leftovers & create something special! Fantastic!

Anonymous said...

I used to buy sliced frozen leeks at Trader Joes until I figured out how easy it was to do it myself. Now I always have a little ziploc bag of them on hand for projects like this.

Ciao Chow Linda said...

Lovely to look at but even better to eat. I have one lonely leek in the fridge too,but alas, no asparagus. I may try this with roasted red peppers instead. BTW, I took your chive flower idea and decorated a fennel and arugula salad last night.