Savory Asparagus & Prosciutto Bread Pudding
Whenever we go to the Italian Market in Philly, we always come home with delicious and fresh San Daniele Prosciutto. Since this prosciutto isn’t always easy to find, we love going to get it at the Italian Market. When we bring it home, we immediately try to come up with recipes that we can incorporate the prosciutto in.
This savory bread pudding recipe has a great combination of flavors between the asparagus, prosciutto, and fresh herbs. We made this dish for our usual Sunday morning brunch at the beach, and it is safe to say we will be making this one again soon. Sunday was super hot out, too hot to even go to the beach! It was nearly 100 degrees, so we decided to stay cool inside with this bread pudding dish and some mimosas using fresh squeezed orange juice! Keep up with our Sunday brunches on our Instagram!
a. Ingredients:
8 – 12 thick slices of stale bread; each slice cut in half
2 ½ cups of milk
5 eggs
Salt and pepper to taste
1 pound of asparagus; tough ends removed and cut into 1 inch lengths
¼ pound of San Daniele prosciutto
½ cup of chopped chives and tarragon mixed
¼ cup of grated parmesan
1 cup of shredded mozzarella cheese
b. Directions:
Place the sliced bread in a shallow dish and pour the milk on top; let the bread soak in the milk until it is soft; deepening on the hardness of the bread this could take approximately 5 – 30 minutues
Squeeze the slices of bread to extract the milk; there should be ½ a cup
Pre-heat the oven to 350 degrees and spray a large 12 inch shallow baking dish with cooking spray
In a medium sized bowl, beat the eggs, salt, pepper, and reserved milk until well combined
Arrange the bread in the baking dish; set aside 8 asparagus tips; top the bread with the remaining asparagus, mixed herbs, and prosciutto; add the cheeses then pour the egg mixture over top; add the asparagus tips to top
Bake for approximately 45 minutes until the top is a crispy brown and a knife inserted into the middle of the pudding comes out clean
