This savory bread pudding is a celebration of spring—tender asparagus, earthy mushrooms, and creamy Brie baked together into a golden, custardy dish. It’s rich yet balanced, luxurious yet rustic. Perfect as a centerpiece for brunch, a spring luncheon, or a light supper paired with a crisp salad, this comforting dish transforms simple ingredients into something truly elegant.
INGREDIENTS:
1 bunch (about 1¼ pounds) medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoon butter
1/1/2 tablespoons olive oil
8 ounces oyster mushrooms (or button mushrooms), sliced or broken into ½-inch pieces
1 small brown onion, peeled and diced
1/2 loaf French, francese, or ciabatta bread, crust on, cut into small cubes
2 teaspoons fresh herbs such as marjoram, thyme, or a mix
4 ounces ripe Brie (or other soft-ripened double or triple cream cheese), cut into ½-inch cubes*
3 cups half and half
5 large eggs
Butter, for greasing the baking dish
*Tip: To cube Brie easily, work with it very cold and use a sharp knife dipped in hot water, then wiped dry before each cut.
METHOD:
Preheat oven to 350°F. Generously butter a 2½-quart baking dish.
Snap off the woody ends and peel the lower third of each spear. Bring a pot of salted water to a boil and prepare an ice bath. Blanch asparagus for 1–1½ minutes, just until bright green and slightly tender. Immediately transfer to the ice bath to stop cooking. Drain and pat dry.
In a medium sauté pan, heat ½ tablespoon each of butter and olive oil over medium-high heat. Add the mushrooms and sauté until golden and fragrant. Transfer to a bowl. Add remaining butter and oil to the pan, then sauté onions until soft and lightly browned. Add to the mushrooms and season with salt and pepper.
Scatter half of the bread cubes in the bottom of the baking dish. Sprinkle with half the herbs, then layer with half the asparagus, mushroom-onion mixture, and Brie. Repeat the layers with remaining ingredients, finishing with cheese on top.
In a saucepan, heat the half-and-half until just hot (do not boil). In a large bowl, whisk eggs with a pinch of salt and pepper. Slowly pour in the hot half-and-half, whisking constantly so the eggs don’t curdle.
Pour the custard evenly over the assembled pudding, pressing lightly so the bread absorbs the liquid. Cover with a plastic-wrapped cutting board and weight it with cans or a pan for 15–20 minutes to help the mixture soak evenly.
Remove the weight and bake uncovered in the center of the oven until puffed and golden, about 45 minutes. The center should be just set.
Let cool 5–10 minutes before serving to allow the custard to firm slightly. Serve warm.
SERVING SUGGESTIONS:
- Serve as a main dish for brunch or a light dinner with a simple green salad dressed in lemon vinaigrette.
- Pair with a crisp Sauvignon Blanc, Chardonnay, or sparkling rosé.
- For variation, substitute Gruyère or Fontina cheese for the Brie.
- Add sautéed leeks or baby spinach for a different spring twist.
