This is an updated version of a recipe I posted last year. We still have fresh asparagus at the farmer’s market! So, we have had steamed, sauteed, roasted, baked in eggs, raw in salads asparagus! It is so yummy when it is skinny and fresh. I tasked Sweetie to get some Swiss cheese at the store for this dish. He came home with Jarlsberg which I have never used and is wonderful and very flavorful. The flavor is mild, buttery, nutty and slightly sweet. Perfect for this dish! Cook this late at night or early in the morning to keep the coolness in your house, and then have it all week heated up in your toaster oven.
Savory Asparagus/Mushroom Bread Pudding II
About 4-4 1/2 cups whole grain loaf of artesian bread (or whatever bread you like)
1 C whole milk
1/2 C greek goat’s milk yogurt or tart sour cream or organic plain yogurt
1/2 C buttermilk
1 C chicken broth (I used “Better Than Bouillon”)
3 large eggs
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp grated fresh nutmeg
1 1/2 T fresh lemon juice
1 tsp. fresh dill or 1 tsp dried dill
1-2 tsp butter
1 I EVOO & 1/2 C water
1 pound asparagus cut in 3/4″ pieces
1/2 C sliced crimini mushrooms
1/4 C minced shallot
1 sliced garlic scape or 2 cloves of garlic, minced
1 C really good Jarlsberg cheese, shredded and packed in the cup
PreHeat Oven to 375 degrees
Serves 8
Tear the bread in bite size pieces and place in 9X13 pyrex glass pan. Make ahead about an hour. You want this to dry out. Keep tossing.
Have all liquids at room temperature. Combine (you want about 3 cups liquid to about 4 cups bread) milk, greek yogurt, buttermilk, chicken broth, eggs, salt, pepper, nutmeg, lemon juice and dill, and whisk together. Pour over bread cubes in the pan. Let it sit while you are preparing the vegetables.
Simmer asparagus in a skillet in hot water and a little bit of EVOO for about 10-15 minutes until bright green and tender. Drain. Saute mushrooms in a little butter for about 10 minutes. Set aside. Saute shallots and garlic scape in butter for about 10 minutes. Combine asparagus, mushrooms and shallots. Fold into bread/milk mixture along with 1/2 C of the Jarlsberg cheese. Pat down and drizzle with olive oil.
Bake about 30 minutes and sprinkle the rest of the cheese on top. Bake another 15-30 minutes until done and top is golden brown. Let sit for about 10 minutes for the liquid to be absorbed and the dish to cool a bit before cutting into portions.
3 Comments
Oh, Scotia, I swear, you’ve outdone yourself. My trick is going to be making this *without* the bread – maybe more like a squiche
or pie with some kind on non-wheat crust.
Or maybe a takeoff on grits – ? What do you think?
Just go ahead and make breakfast squares. The ratio is 6 eggs to 3/4 cup milk products. I usually use milk, buttermilk, yogurt, sour cream, goat milk yogurt, greek yogurt…whatever I have on hand. Add some of the chicken bouillon and lemon juice in proportion, add the spices and cook the veggies like it says. They will come out great and you can zap one for breakfast or lunch for a week! We usually add some chopped and sauteed peppers to kick it up a little!
Breakfast casserole – mmm!
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