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Receta Asparagus Bread Pudding
by Global Cookbook

Asparagus Bread Pudding
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Ingredientes

  • 1 lb asparagus, trimmed (454 g)
  • 12 slc day-old egg bread, 1/2-inch slices
  • 2 3/4 c. lowfat milk (675 ml)
  • 8 x Large eggs coarse salt and freshly cracked pepper, to taste butter, for baking dish
  • 1 1/2 c. shredded Provolone cheese (375 ml) Minced fresh herbs, to taste (rosemary, thyme, chives or possibly tarragon)
  • 1/4 c. grated Parmigiano Reggiano (60 ml)

Direcciones

  1. Cut asparagus into 1-inch pcs on the diagonal. Steam asparagus for 2 to 3 min or possibly till slightly tender. Refrigerateunder cool running water. Drain well.
  2. Whisk together lowfat milk, Large eggs, salt and pepper till well blended.
  3. Butter a 12 1/2 x 8 x 4-inch oval casserole dish (or possibly 12-c. baking dish). Layer 4 slices of bread in dish, overlapping as necessary. Top with one-third each of asparagus, Provolone and herbs. Repeat layering.
  4. Pour egg mix over top. Cover and chill for at least 2 hrs or possibly for up to 1 day to let egg mix soak into bread.
  5. Preheat oven to 350 degrees F.Sprinkle pudding with Parmesan cheese. Bake on middle rack for about 60 min or possibly till centre is set and top is golden brown.
  6. This savoury bread pudding is a great easy make ahead recipe for any brunch or possibly get together.
  7. This recipe will serve 6 to 8 people.