Asparagus and Gouda Bread Pudding
- Dianne Sutcliffe
- May 23
- 1 min read
This Asparagus and Gouda Bread Pudding is a wonderful dish to serve for brunch, a cozy family dinner, or a special gathering. Its rich, savory flavors come from tender asparagus and fragrant shallots sautéed to perfection, mixed with hearty bread and a generous layer of melted Gouda cheese.

Ingredients
1 tbsp butter
1 lb bunch asparagus, cut in 1-inch (2.5 cm) pieces
3 shallots, thinly sliced
10 cups (2.4 L) cubed day-old bread
2 cups shredded Canadian Gouda cheese
1/4 cup chopped fresh parsley
10 eggs
4 cups milk
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
Directions
In skillet, melt butter over medium heat; cook asparagus and shallots, stirring occasionally, until asparagus is tender-crisp, about 6 minutes.
In lightly greased 13- x 9-inch (3 L) baking dish, toss together asparagus mixture, bread, half of the cheese and the parsley.
Whisk together eggs, milk, mustard, salt and pepper; pour over bread mixture, pressing to submerge. Sprinkle with remaining cheese. Cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Uncover and bake in 350ºF (180ºC) oven until puffed, golden and set enough that center does not jiggle when gently shaken, about 1 hour. Let cool for 10 minutes before cutting into squares.
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