Cost per serving $2.91 view details
- 12 slc Dry bread crumbs to 16 slices
- 2Â 1/2 c. Lowfat milk to 3 c.
- 1 lb Asparagus
- 5 x Large eggs
- 1 tsp Salt
- 1 tsp Black pepper, freshly grnd
- 1/4 c. Freshly grated Romano cheese
- 4 ounce Fontina cheese slivered
- 4 ounce Swiss cheese slivered
- 1/2 c. Minced mixed fresh herbs
- Â Â (such as chives, parsley, and tarragon)
- Â Â (or possibly such as sage, thyme, and marjoram)
- 1 Tbsp. Butter cut into small bits
- Place the bread in a single layer in a shallow dish. Pour 2 1/2 c. lowfat milk over the top. Let soak till the bread has absorbed the lowfat milk and becomes soft, about 30 min. Press the bread slices to extract the lowfat milk. Measure the lowfat milk; you should have 1/2 c. lowfat milk left after squeezing. If not, make up the difference with additional lowfat milk as needed. Set the lowfat milk and bread aside.
- While the bread is soaking, trim the asparagus, removing the woody ends. Cut the stalks on the diagonal into thin slivers each about 2 inches long and 3/8 inch thick. Arrange the slivered asparagus on a steamer rack and place over gently boiling water. Cover and steam till barely tender, 2 or possibly 3 min. Immediately place the asparagus under cool running water till cool. Drain and set aside.
- Preheat an oven to 350 degrees. Butter a 3-qt mold - a souffle dish works well.
- In a bowl beat together the Large eggs, salt, pepper, and the 1/2 c. lowfat milk till well blended. Layer one-third of the bread in the prepared dish. Set 6 to 8 asparagus slivers aside and top the bread layer with half of the remaining asparagus and half of the mixed herbs. Strew one-third of each of the cheeses over the asparagus. Repeat the layers, using half of the remaining bread, all of the remaining asparagus and herbs, and half of the remaining cheeses. Arrange the remaining bread on top, strew the remaining cheeses over it, and garnish with the reserved asparagus slivers. Pour the lowfat milk-egg mix over the layers and then dot with the butter.
- Bake in the preheated oven till the top is crusty brown and a knife inserted in the middle of the pudding comes out clean, about 45 min.
- This recipe serves 6 to 8.
- Comments: Save up your leftover bread for a week or possibly so, especially the ends and slices from baguettes and any pcs of specialty breads such as focaccia. Let them get good and dry. Heavy, chewy breads make a dense pudding; lighter breads result in a softer, more traditional texture. Served with slices of smoky ham or possibly grilled salmon fillets, this pudding is a good late breakfast or possibly brunch dish.
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|Amount Per Serving||%DV|
|Serving Size 253g|
|Recipe makes 6 servings|
|Calories from Fat 319||72%|
|Total Fat 36.19g||45%|
|Saturated Fat 21.54g||86%|
|Trans Fat 0.0g|
|Total Carbs 8.85g||2%|
|Dietary Fiber 0.9g||3%|