Asparagus-Mushroom Bread Pudding Recipe

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Asparagus-Mushroom Bread Pudding

For entertaining ease, make this main dish a day ahead, then pop it into the oven an hour before you sit down to eat.

  • 1 leek, white part finely chopped (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 2 pounds fresh asparagus (36 to 40 medium spears), cut into 1-inch pieces
  • 12 ounces white mushrooms, sliced (2 cups)
  • 4 cups skim milk
  • 4 large eggs
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1 1-pound loaf crusty bread, cut into cubes
  • 16 ounces soft goat cheese log, sliced
  • Coat skillet with nonstick cooking spray; heat over medium heat. Add leek and garlic, and saute 8 minutes, or until soft. Add asparagus and mushrooms, and cook 4 minutes more, or until asparagus is tender. Set aside.
  • Whisk together milk, eggs, mustard, and basil in bowl. Set aside.
  • Coat 13- x 9-inch 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 2 hours, or overnight.
  • Preheat oven to 350 degrees F. Bake bread pudding 45 minutes, or until center is set. Let stand 10 minutes before serving.
Nutrition Facts
  • Calories 370, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 119 mg, Sodium 594 mg, Carbohydrate 37 g, Fiber 3 g, Protein 23 g, Sugars 8 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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