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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!

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bluemoon downunder April 10, 2006

Kittencal? Is there no end to your extremely rich, fascinating collection of recipes?? I just shake my head in amazement when I see that your constant font of recipes! Thanks for sharing! ~ Chef 289860 ~

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vanillathekatt March 24, 2006
Cheesy Asparagus Bread Pudding