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Asparagus and Gouda Bread Pudding

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.

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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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