Asparagus and Morel Bread Pudding RecipeOrigin: America Period: Traditional |
Ingredients
8 cloves garlic, peeled and halved lengthways 
Asparagus and Morel Bread Pudding Preparation:Method:Add the garlic and milk to a pan, bring slowly to a boil then remove from the heat and set aside to cool and steep. Break the bread into chunks (much easier to do if it's stale) and pour the milk (through a strainer) over the top. Set the dish aside (but return to turn the bread every so often so that it absorbs as much of the milk as possible. Meanwhile fill a large, deep, frying pan with water, bring to a boil the salt lightly and add the asparagus pieces. Cook for 3 minutes then drain and refresh under cold water to stop the cooking. Melt half the butter in a non-stick pan, add the shallots and cook for 1 minute before adding the mushrooms. Increase the heat and cook for about 8 minutes, or until the mushrooms begin to brown and release their liquid, Remove from the heat, season and set aside. Break the eggs into a bowl and whisk until smooth then add the parsley, tarragon or marjoram, 1 tsp salt and black pepper to taste. Add the soaked bread and the asparagus and mushroom mixture (along with any liquids). Add 2/3 of the cheese and mix to combine thoroughly. Pour into a gratin dish and spread out with the back of a large spoon or spatula. Sprinkle the remaining cheese over the top and dot with the remaining butter. Place in an oven pre-heated to 180°C and bake for about 50 minutes, or until puffed and golden brown. Allow to cool a little before serving. |
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