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Savoury Bread Pudding 

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

40 mins

Total time

75 mins

Ingredients

¾ loaf Kinnikinnick White Bread - cut into 1 inch cubes (340 g)     
3 large eggs (168 g)                                                                                    
1½ cups milk 2% (375 g)                                                                            
1 lb asparagus - blanched/cut into 1½ inch pieces (454 g)          
1 tsp chili flakes (2 g)                                                                                  
¾ cup grated gruyere cheese (58 g)                                                         
¾ cup grated Swiss cheese (60 g)
½ cup grated parmesan cheese (40 g)
¼ cup chopped fresh chives (7 g)
¼ cup chopped fresh parsley (6 g)
1 tsp marjoram (1 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)


Directions

  1. Preheat oven to 375°F (190°C). Spray a 2 quart baking dish with non-stick spray. Set aside. 
  2. Combine eggs, milk, salt, pepper and chili pepper flakes in a medium bowl. Set aside. 
  3. In a separate bowl toss gruyere, Swiss and parmesan cheeses with chopped fresh herbs. Set aside. 

Assembly

  1. Layer casserole dish with ⅓ of cubed bread, followed by ½ of the blanched asparagus, ½ the cheese mixture, and ½ the egg mixture. Repeat and finish with the last ⅓ of cubed bread on the top.
  2. Press mixture slightly, let sit for 5 minutes.  
  3. Bake in preheated oven covered with foil, for 40 - 45 minutes or until bread pudding is golden brown. For a crispier top, remove foil for last 5 minutes of bake.
    Yields 8 side servings  


Tips & Variations

  • Bread pudding can be assembled the night before. Add liquid mixture prior to baking. Cover and store in refrigerator. Add 7 minutes to the bake time from cold state. 

 

 

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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