SAVORY BREAD PUDDING WITH ASPARAGUS

SAVORY BREAD PUDDING WITH ASPARAGUS

Serves 6 to 8.

Note: Save your leftover bread for a week or so, especially the ends and slices from baguettes and any pieces of specialty breads such as focaccia. Let them get good and dry. Heavy, chewy breads make a dense pudding and lighter breads result in a softer, more traditional texture. Served with slices of smoky ham or grilled salmon fillets, this pudding is a good late breakfast or brunch dish.

• 8 to 12 thick slices dry bread

• 21/2 to 3 c. milk, divided

• 1 lb. asparagus

• 5 eggs

• 1 tsp. freshly ground black pepper

• 1/2 c. chopped mixed fresh herbs, such as chives, parsley, tarragon or sage, thyme and marjoram, divided

• 1/4 c. freshly grated Romano cheese, divided

• 4 oz. fontina cheese, slivered, divided

• 4 oz. Swiss cheese, slivered, divided

Directions

Place the bread in a shallow dish. Pour 21/2 cups milk over the top. Let soak until the bread has absorbed the milk and become soft, about 30 minutes. Press the bread slices to extract the milk and pour into a measuring cup. You should have 1/2 cup milk left after squeezing. If not, make up the difference with the additional 1/2 cup milk, as needed. Reserve the milk and set aside.

Trim the asparagus, removing the woody ends. Cut the stalks on the diagonal into thin slivers about 2 inches long and 3/8 -inch thick. Arrange the slivered asparagus on a steamer rack and place over gently boiling water. Cover and steam until barely tender, 2 to 3 minutes. Immediately place the asparagus under cold running water. Drain and set aside.

Preheat oven to 350 degrees. Butter a 3-quart mold, such as a soufflé dish.

In a bowl, beat together the eggs, salt, pepper and reserved 1/2 cup milk until well blended. In the prepared dish, layer one-third of the bread. Set 6 to 8 asparagus slivers aside and top the bread layer with half the remaining asparagus and half the mixed herbs.

Pour the milk-egg mixture over the layers, then dot with the butter. Bake until the top is crusty brown and a knife inserted into the middle of the pudding comes out clean, about 45 minutes.

Nutrition information per serving of 8:

Calories310Fat17 gSodium687 mgSaturated fat9 g

Carbohydrates21 gProtein19 gCholesterol180 mgDietary fiber2 g

CROISSANT AND WALNUT BREAD PUDDING

This is a voluptuous version of bread pudding, rich and sweet. Served warm as a dessert, with a vanilla sauce or ice cream, it makes an elegant finale.

• 3 1/2 tbsp. unsalted butter, divided

• 11/2 c. sugar, divided

• 4 c. milk

• 1 tsp. vanilla extract

• 1/2 tsp. kosher salt

• 3 to 4 day-old croissants, halved

• 2 c. walnut halves, divided

Directions

Preheat oven to 350 degrees.

Set aside 6 walnut halves and coarsely chop the rest. Arrange a layer of croissants in the bottom of the prepared pan. Sprinkle it with one-third of the chopped walnuts, then pour about one-fourth of the egg-milk mixture over the walnuts. Repeat twice, pushing the layers down as you go and ending with a layer of bread.

Cut 1 tablespoon of butter into small pieces and dot the top layer of bread. Pour the remaining egg-milk mixture over the top layer. Finely chop the reserved walnuts, combine them with the remaining 6 tablespoons sugar, and sprinkle the mixture evenly over the top. Cut the remaining 2 tablespoons butter into small pieces and use to dot the surface.

Bake until a knife inserted into the middle of the pudding comes out clean, about 45 minutes. Serve hot or warm, scooped out into bowls.

Nutrition information per serving of 10:

Calories721Fat41 gSodium506 mgSaturated fat14 g

ITALIAN STUFFED ARTICHOKES

Serves 4.

The fresh torn bread combines with the vinegar, olive oil and seasonings to make a light stuffing. The coarser the bread, the better. Try ciabatta or an Italian batard.

• 4 medium to large artichokes

• 4 c. fresh breadcrumbs (no crusts)

• 1/2 c. minced Italian parsley (about 1 bunch)

• 2 cloves garlic, minced, optional

• 1/2 to 1 tsp. kosher salt, divided

• 1/2 tsp. freshly ground black pepper

• 1 tsp. fresh lemon juice

• 2 to 3 tbsp. extra virgin olive oil, divided

Directions

Cut off the upper one-third and the stem of each artichoke. Place in a steamer rack over boiling water. Reduce the heat to medium, cover and steam until the base of the artichoke offers little resistance when pierced with the tines of a fork, about 30 minutes, depending on the size and maturity of the artichokes. Remove, and when cool enough to handle, scoop out the center leaves with a spoon. Remove the thistle and any fuzzy bits. This will make a cavity about 11/2 inches wide. Set aside.

Put 1 cup water in a bowl and add the breadcrumbs, stirring. Leave just long enough to soften the bread, anywhere from 15 seconds to several minutes. Squeeze out the excess moisture and remove breadcrumbs to a clean bowl.

Add the vinegar, parsley, garlic, 1/2 teaspoon salt, pepper, lemon juice, tomato and 2 tablespoons olive oil. Taste and adjust seasoning. The mixture will appear fluffy, but should be dense enough to just hold its shape when squeezed into a ball. Moisten with another tablespoon of olive oil if necessary.

Cover with plastic wrap and refrigerate at least 2 hours before serving, and up to 8.

Nutrition information per serving:

Calories288Fat10 gSodium677 mgSaturated fat2 g