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

Recipe by Cooking Light December 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

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.
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