Asparagus-Mushroom Bread Pudding

The Vegetarian Times magazine just came out with a Farmer’s Market Cookbook edition filled with all kinds of summer recipes for the different months of the summer. Francisco was nice enough to buy a copy for us to share! It was just in time because we were on our way to the Chicago Farmer’s Market at the Daley Plaza. Since it’s still the start of the summer despite what the weather leads us to believe, the vegetable selection was fairly limited, but there were loads and loads of asparagus!


Thanks to Vegetarian Times, I had just the recipe for my green and purple asparagus!


Asparagus – Mushroom Bread Pudding

1 Leek, finely chopped
3 cloves Garlic, minced
25-30 medium spears Asparagus, cut into 1-inch pieces
10 oz. White Mushrooms, sliced
4 cups Skim Milk
4 large Eggs
2 tsp. Chipotle Mustard – The recipe originally called for Dijon, either would be great!
2 Tbs. chopped Fresh Basil
1 1-lb. loaf Crusty Bread, cut into cubes
8 oz. soft Goat Cheese log, sliced
Salt and Pepper to taste

Coat skillet with nonstick cooking spray; heat over medium heat. Add leek and garlic, and sauté until soft. Add asparagus and mushrooms, and cook until asparagus is tender. Try to use uniform-sized asparagus to make this process a bit easier. Season the vegetables to taste. Set aside.


Whisk together milk, eggs, mustard, and basil in bowl. Set aside.

Coat a baking dish with cooking spray. Spread half of bread cubes in single layer in baking dish. Spoon asparagus mixture over top, and cover with remaining bread cubes.


Arrange goat cheese rounds over top. Pour egg mixture over all, pressing down with spoon to submerge bread. Cover, and chill overnight.


Preheat oven to 350°F. Bake bread pudding 45-50 minutes, or until center is set. Let stand 10 minutes before serving.


Here’s some things to keep in mind:

– Make sure to season the vegetables to your liking
– Could use a little more flavor in the creamy mixture – maybe add additional mustard
– Try to use a deep and wide baking dish to avoid any overflow with the milk mixture
–  Feel free to crumble your goat cheese instead of making rounds — makes the cheese more evenly spread

This savory bread pudding was very creamy and hearty. I loved the crunchy top mixed with the gooey center. Plus the tangy goat cheese balanced the cream filled center. This first trial run definitely had its mistakes, but it made for a delicious side dish for our dinner and could definitely make for a wonderful entrée! I can’t wait to make it again!




2 thoughts on “Asparagus-Mushroom Bread Pudding

  1. oh YUM! savoury bread pudding sounds amazing and I love the mix of vegetables you have used. I’m really enjoying asparagus at the moment so will have to give this a go :)

  2. Mimi! I made this last night (but I added kale, shredded Jarlsberg that needed to be used, and seasoned the veggies with fresh oregano), and it was wonderful! Thanks so much for this recipe! Definitely would make again (with goat cheese!)

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