Asparagus, Ham, and Fontina Bread Puddings

Asparagus, Ham, and Fontina Bread Puddings Recipe
Becky Luigart-Stayner; Jan Gautro
These savory bread puddings are baked and served in individual custard cups.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

December 2001
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