Asparagus, Ham, and Fontina Bread Puddings

3 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Jan Gautro
Yield
6 servings
December 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 237
  • Caloriesfromfat 30%
  • Fat 7.9g
  • Satfat 3.3g
  • Monofat 2.4g
  • Polyfat 0.9g
  • Protein 16.4g
  • Carbohydrate 26.2g
  • Fiber 3.9g
  • Cholesterol 23mg
  • Iron 2mg
  • Sodium 624mg
  • Calcium 223mg

How to Make It

Step 1

Preheat oven to 375°.

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.

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Ratings & Reviews

Delicious!

steponme
June 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.

Did not cook right

Eatwell94
May 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's Review

TBardallis
September 05, 2013
I wasn't a big fan of this recipe. Too much work & time for the taste.

steponme's Review

seaside725
April 06, 2011
This was good, but I perfer the CL Marian's Savory Vegetable Bread Pudding recipe over this one.

TBardallis's Review

cjgcjy11
December 26, 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.
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