Asparagus Breakfast Pudding with Green Garlic and Fontina

from Bibby Gignilliat, Parties that Cook

 

This recipe was demonstrated for CUESA's Market to Table programs on April 4, 2009.

Serves 8

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INGREDIENTS:

1 pound French bread, crusts removed, cut into 1-inch cubes
1 tablespoon unsalted butter
½ medium yellow onion, minced (about ½ cup)
1 spring leek, cleaned and chopped
2 cloves garlic, minced (or 2 green garlic stalks, white part minced)
1 bunch asparagus, tough ends removed, cut into 1 inch pieces
10 ounces spinach, wilted in a dry pan, squeezed to remove water and coarsely chopped
¾ cup medium-dry white wine, such as Sauvignon Blanc
6 large eggs
2 cups heavy cream
8 ounces Fontina cheese, grated (about 1 1/2 cups grated) or a melty cheese from Spring Hill Jersey Cheese (today we are using a combination of white cheddar and jack)
2 teaspoons fresh thyme
2 tablespoons parsley, chopped
½ teaspoon lemon zest
1 teaspoon lemon juice
2 ¼ teaspoons kosher salt
Cooking spray

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PREPARATION:

1. Dry bread: Heat oven to 375ºF.  Arrange bread cubes in a single layer on a sheet pan and bake until dry and stale-feeling, about 5-10 minutes. (Or leave slices out overnight to dry.)  Set aside.
   
   
2. Sauté vegetables: Melt butter in medium skillet over medium heat.  Sauté minced onions and leeks until translucent, about 5 minutes. Add garlic, asparagus, wilted spinach, and wine.  Cook, stirring occasionally, about 3-5 minutes.  Transfer to medium bowl; set aside. 
   
   
3. Assemble: Whisk eggs in a large bowl until combined; whisk in heavy cream, half of the cheese, sautéed vegetables, parsley, lemon zest and juice and salt. Add bread. Combine, then let sit for 5 minutes so the liquid can be absorbed.
   
   
4. Bake: Spray a 9”x13” baking dish with cooking spray (or 8 ramekins). Spoon bread mixture into the pan; sprinkle remaining cheese over surface.  Bake until both edges and center are puffed and slightly golden, about 25-30 minutes.  Cool slightly; serve.     

 Recipe created by Parties That Cook® www.PartiesThatCook.com

Photo by Sarah Dvorak

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