Asparagus and Prosciutto Bread Pudding W/ Truffle Whipped Cream

Don't be afraid of the fancy-schmancy name--this recipe is super-easy to make! While a bottle of truffle oil is a bit of an investment (I've seen a 3-4oz. bottle sell for $12-20 easy!), a little goes a long way, and you won't be disappointed with the results!

• Ready In: 1 hr
• Serves: 6
• Yields: 6

Ingredients

• 5  large eggs, lightly beaten
• 2 1⁄3 cups milk
• 1⁄2 teaspoon dried parsley
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon salt
• 1  loaf  French bread, about 1 lb., torn into 1-inch pieces
• 1  lb asparagus, cut into 1-inch pieces
• 3 1⁄2 ounces prosciutto, torn into bite-sized pieces
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup  whipping cream
• 1 1⁄2 teaspoons  white truffle oil
• 1⁄8 teaspoon salt

Directions

1. Preheat oven to 375F and grease a 13"x9" baking pan.
2. Whisk together eggs, milk, parsley, sage, rosemary, thyme, pepper, and 1/4 teaspoon salt.
3. In a large bowl, stir together egg mixture with bread, asparagus, prosciutto, and cheese until mixed well; then pour mixture into greased baking dish.
4. Bake at 375F for 40-45 minutes, until golden brown and firm.
5. While the bread pudding is baking, combine whipping cream, truffle oil, and 1/8 teaspoon salt in a small bowl.
6. Beat with an electric mixer on high until stiff peaks form.
7. Refrigerate whipped cream until bread pudding is done.
8. After taking pudding out of the oven, let stand for 5 minutes.
9. Cut into 6 servings and top each with whipped cream.
10. Enjoy! :).