Asparagus, Ham, and Fontina Bread Puddings

Becky Luigart-Stayner; Jan Gautro

These savory bread puddings are baked and served in individual custard cups.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.4g
  • Carbohydrate: 26.2g
  • Fiber: 3.9g
  • Cholesterol: 23mg
  • Iron: 2mg
  • Sodium: 624mg
  • Calcium: 223mg

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

  1. Preheat oven to 375°.
  2. Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
  3. 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.
  4. 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.
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