A rustic bread pudding made with whole wheat bread and studded with fat spears of asparagus and cheese, then brightened with fresh herbs and lemon zest. That's right – this is a savory bread pudding, perfect for a Mother's Day brunch menu or a weeknight spring supper.
"... This was just excellent for Mother's Day ..." ~ Anonymous
"This was delicious ... my "meat & potatoes" hubby ... went back for seconds ..." ~ Jane
Small acts, too, express a mother’s love.
Picture a mom with a baby in a stroller and a boy in hand near the Kirkwood train station. As a train rumbles round the bend, the mother squats, opening up her knee as a stool of perfect height for the four-year old, who hops right on.
Picture a mom and daughter skipping hand-in-hand through Laumeier Sculpture Park.
Picture front-yard baseball in Glendale, grandpa pitching, kids hitting, mom catching.
Picture each, imagining moves as graceful as they are practiced.
Happy Mother’s Day to all who mother in ways small but significant: all those called "Mom" but also grandmoms, aunts, older siblings, teachers, childcare workers, dance teachers, soccer coaches, family friends, "mothers" in all but name.
ASPARAGUS WHOLE WHEAT BREAD PUDDING
Time to table: 1-1/2 hours or overnight
Serves 6 as main course, 12 as side dish
- 1/2 pound good bread, preferably whole wheat, cut into 1-inch pieces (see TIPS)
- 1 tablespoon unsalted butter
- 1 leek, white & light green parts only, cut into half-inch half moons
- 4 ounces mushrooms, caps broken into pieces, stems chopped
- 1 pound asparagus, woody ends trimmed, cut in one-inch pieces
- 3 large eggs
- 1-1/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 pound cheese, grated (see TIPS)
- 2 tablespoons chopped fresh tarragon or basil
- Zest of 1/2 a lemon (don’t skip this!)
- 1 teaspoon kosher salt
- Pinch cayenne pepper
- Lemon pepper to taste
Set oven to 375F/190C. Arrange bread in single layer on baking sheet, place in oven until lightly toasted.
In a skillet, melt butter on medium heat until frothy. Stir in leeks and mushrooms, cook until soft, about 10 minutes, stirring often.
In a large bowl, whisk eggs, then remaining ingredients. (If making ahead of time, see TIPS.) Stir in bread, then leek-mushroom mixture and asparagus. (Will be soupy.) Transfer to a well-greased casserole dish. Bake 45 to 60 minutes; after 15 minutes, gently press bread back into liquid; cover with foil if top becomes too brown before done. Serve while hot or barely warm.
A Mother's Day Brunch Menu Starring
Asparagus Whole Wheat Bread Pudding
More Mother's Day Recipe Ideas
Celebrate Asparagus Season!
~ Asparagus Soup ~
~ Roasted Salmon & Asparagus ~
~ more asparagus recipes ~
from Kitchen Parade
~ Six Years of Favorite Asparagus Recipes ~
~ Asparagus Risotto ~
~ Asparagus with Blender Hollandaise Sauce ~
~ Roasted Asparagus with Feta ~
~ more asparagus recipes ~
from A Veggie Venture
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