Cheesy Asparagus Bread Pudding

READY IN: 7hrs 50mins
Recipe by Kittencalrecipezazz

This is so good! it makes a wonderful dish for a brunch get together. Plan ahead this needs to chill for 6 hours. You can really use any kind of cheese for this, I have even used Provolone. Don't cube the bread slices for this, leave the bread in one slice, and use day-old bread!

Top Review by bluemoon downunder

A very tasty brunch/lunch or light supper dish. I cheated slightly and used canned asparagus, and I used low-fat milk (what I always use) and I used some (several days old) ancient grains organic wholegrain bread. I also sneaked in some minced garlic and dried oregano, in step three. This was quick to prepare, then I left it overnight. We all loved this and all came back for seconds rather than eat any dessert: always a sure sign of a super recipe! Another big thank you, KITTENCAL!

Ingredients Nutrition

Directions

  1. Butter a 12 x 8-inch oval baking dish (or a 12-cup baking dish).
  2. Steam the asparagus for about 2-3 minutes or until slightly tender; drain and place in ice water or very cold water; drain well and dry with paper towels.
  3. In a bowl whisk together half and half, eggs, seasoning salt and pepper until well blended; add in the chopped green onions.
  4. Place 4 slices of bread in the bottom of the baking dish overlapping if necessary.
  5. Top with 1/3 EACH asparagus then the Swiss cheese; repeat the layers two more times (4 slices bread, asparagus then cheese.
  6. Pour egg mixture over the top over the top.
  7. Cover and refrigerate for minimum 6 hours or overnight.
  8. When ready to bake set the oven to 350°F (second-lowest rack).
  9. Sprinkle the top of the casserole with Parmesan cheese.
  10. Bake for about 50-60 minutes, or until the center is set and golden.

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