Asparagus, Ham, and Fontina Bread Puddings

Name: Asparagus, Ham, and Fontina Bread Puddings
Yield: 6 servings
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; ½ cup chopped reduced-fat ham; ¾ cup (3 ounces) shredded fontina cheese; 1 ⅔ cups fat-free milk; ¾ cup egg substitute; 2 teaspoons Dijon mustard; ½ teaspoon dried basil; ¼ teaspoon salt; ¼ teaspoon black pepper

5 Ratings
5 Reviews

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

Recipe by Cooking Light December 2001

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:

6 servings

Nutrition Info

Directions

Step 1
Preheat oven to 375°.

Advertisement
Step 2
Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

237 calories; calories from fat 30%; fat 7.9g; saturated fat 3.3g; mono fat 2.4g; poly fat 0.9g; protein 16.4g; carbohydrates 26.2g; fiber 3.9g; cholesterol 23mg; iron 2mg; sodium 624mg; calcium 223mg.

Sort by: Newest

Newest Oldest

cjgcjy11

06/25/2015

I followed directions except instead of dividing into portions, I baked in a 8" square baking dish for about 35 minutes at 375 degrees. No water bath. Turned out beautifully and was so flavorful.

Eatwell94

05/12/2015

I followed the recipe verbatim, as I always do, but the bread didn't soak up the milk in the 20 minutes so it cooked with dry bread on top and something resembling scrambled egg mixture in the bottom. We found this to be too much fussing for a week night meal and won't be making it again. The list if ingredients have potential though for someone willing to work out the kinks.

seaside725

09/05/2013

I wasn't a big fan of this recipe. Too much work & time for the taste.

steponme

04/06/2011

This was good, but I perfer the CL Marian's Savory Vegetable Bread Pudding recipe over this one.

TBardallis

12/25/2008

I made this recipe for my husband and myself for Christmas morning brunch. In the past I have made decadent brunch recipes for us on Christmas morning but this time I decided this receipe sounded so good I would try to be healthy yet still have great flavor and it was WONDERFUL! I will definitely make this again.

Back to Asparagus, Ham, and Fontina Bread Puddings

All Reviews for Asparagus, Ham, and Fontina Bread Puddings

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Asparagus, Ham, and Fontina Bread Puddings

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Asparagus, Ham, and Fontina Bread Puddings

Account

Asparagus, Ham, and Fontina Bread Puddings

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Asparagus, Ham, and Fontina Bread Puddings