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.


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


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


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.

December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note