Asparagus Bread Pudding

This recipe was adapted from The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on forty dollars a week) by Robin Mather.

I like the idea of local on a budget. After two years in the ground, my asparagus are finally up and ready for a light harvest. They need to be harvested daily because they grow so fast. Either snap them off by hand or cut them with a knife.

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Of course, the eggs are from my flock. The bread would have been tossed to the chickens today if I hadn’t stumbled upon this recipe whilst reading last night. They don’t seem to like old bread much so it’s up to us to “waste not, want not.”

Asparagus Bread Pudding

  • a bunch of asparagus, tough ends removed, cut into 1″ pieces
  • 1/2 loaf stale baguette, crusts removed and cut into 1/2″ slices
  • 4 eggs
  • 1 1/4 cups milk
  • 1/2 cup grated romano cheese

Arrange the slices of baguette in one layer in a casserole dish. Top with asparagus.

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Whisk together the eggs, milk, and cheese and pour over top. Cover and refrigerate for 6-24 hours. When you are ready to bake, remove from the refrigerator allow to sit on the counter while the oven preheats to 350F. Bake for about an hour or until the middle is set and top golden brown.

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