Asparagus, Ham, and Fontina Bread Puddings
These savory bread puddings are baked and served in individual custard cups.
Ingredients
- 1 pound asparagus
- 1 teaspoon olive oil
- 1 cup chopped onion
- Cooking spray
- 5 (1.4-ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
- 1/2 cup chopped reduced-fat ham
- 3/4 cup (3 ounces) shredded fontina cheese
- 1 2/3 cups fat-free milk
- 3/4 cup egg substitute
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Nutrition Information
- calories 237
- caloriesfromfat 30 %
- fat 7.9 g
- satfat 3.3 g
- monofat 2.4 g
- polyfat 0.9 g
- protein 16.4 g
- carbohydrate 26.2 g
- fiber 3.9 g
- cholesterol 23 mg
- iron 2 mg
- sodium 624 mg
- calcium 223 mg
How to Make It
-
Preheat oven to 375°.
-
Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
-
Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside.
-
Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
You May Like
Delicious!