Savory Bread Pudding with Asparagus and Mushrooms
by Hara Dretaki
- 3 1/2 cups whole grain bread cubes
- 1 Tbsp. olive oil
- 1 large red onion
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 bunch asparagus(1lb.)
- 4 cups sliced mushrooms (white button/ crimini)
- 1 cup half and half
- 4 eggs, beaten
- 3 oz. goat-milk feta
- 2 Tbsp. chopped dill
- 3 Tbsp. grated parmesan cheese
Toast bread cubes on an un-oiled baking sheet in a 350 oven until browned, about 10 minutes. Set aside.
Rinse asparagus, snap off and discard tough stem ends and cut the asparagus on the bias into inch-long pieces. It should yield around 2-3 cups.
In a large skillet, heat olive oil over a medium-high heat. Add the red onion and sprinkle with salt and pepper. Cook over medium heat until onions are softened, about 10 minutes.
Add the asparagus and cover. Cook for five minutes, stirring once or twice. Add the mushrooms. Cover, cook for another 2-3 minutes, stirring occasionally until the mushrooms start to sweat.
Lightly oil a 9-inch square baking dish or a 7 by 11 inch baking dish. Spread bread cubes on bottom of baking dish. Top with cooked asparagus-mushroom mixture and its liquid.
Mix in mixing bowl, or puree with an immersion blender, the cream, eggs, feta, and fresh herb. Pour it evenly over the vegetables in the baking dish and top with Parmesan cheese.
Pre-heat oven to 350. Bake uncovered until eggs are set, about 40 minutes. Make sure middle has cooked through and top has browned. Let sit for 5 minutes before serving.
Makes 12 servings