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I'm somewhat obsessed with savory bread puddings. Those anything-is-possible eggy-bready-cheesey casseroles. I went a bit mad for them in 2008 - hence Tomato Bread Pudding, Summer Squash Bread Pudding and Pumpkin Apple Bread Pudding. I had a fun idea to make them bite-sized for snacks, breakfast on-the-go or as a side dish to a weekend brunch. The asparagus was looking divine at the farmers market so I couldn't pass it up. Paired with Italian fontina and rosemary, these little guys are in the oven in less than 20 and in your mouth in less than 60!
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Asparagus “Muffin” Pudding
April 10, 2011
30 min or less active, 60 min or less total, appetizer, side, spring
I'm somewhat obsessed with savory bread puddings. Those anything-is-possible eggy-bready-cheesey casseroles. I went a bit mad for them in 2008 - hence Tomato Bread Pudding, Summer Squash Bread Pudding and Pumpkin Apple Bread Pudding. I had a fun idea to make them bite-sized for snacks, breakfast on-the-go or as a side dish to a weekend brunch. The asparagus was looking divine at the farmers market so I couldn't pass it up. Paired with Italian fontina and rosemary, these little guys are in the oven in less than 20 and in your mouth in less than 60!Information
Servings: 24
Time: About 20 minutes active; 50 minutes total
Price: About $9.50 total; $0.40 per muffin
Nutrition (per serving):
Calories: 69
Protein: 4.3g
Fat: 3.7g
Saturated fat: 1.4g
Carbohydrates: 5.3g
Fiber: 0.68g
Sodium: 127.7mg
Cholesterol: 49.8mg
High In:
Good Source:
Low In:
Ingredients
- 1 lb asparagus, trimmed (hold spear at both ends and bend, it will snap at the right place)
- 1 tsp EVOO
- 2 3/4 cup milk (I used soy)
- 5 eggs
- 1/2 tsp SnP, each
- 1/4 tsp cayenne pepper (this still makes a mild muffin)
- 1 Tbsp fresh rosemary, minced (or fresh thyme or oregano)
- 4 oz Italian Fontina, cut into 1/4" cubes (or other flavorful, melting cheese)
- 6 oz bread, cut into 1" cubes
Preparation
- Preheat oven to 350 degrees.
- Meanwhile, heat grill or grill pan (or you can roast in the oven at 450 degrees). Brush asparagus with EVOO and grill 5-7 minutes, turning mid-way through. Remove from heat, let cool, and then cut into 1" pieces.
- In a large bowl, whisk milk, eggs, SnP, cayenne and rosemary. Set aside.
- Set up a station of asparagus, cheese, egg custard and bread. Spray a 12 cup muffin tin with cooking spray. Ladle egg custard into each cup, filling 3/4. Add 2 bread cubes, 2-3 cheese cubes, and 5-8 pieces of asparagus into each cup.
- Bake for 25-30 minutes until egg custard is set. Remove from oven and let cool 10 minutes before removing. Run a knife around the cup and remove gently (you could also use cupcake papers to make this a breeze!) and serve immediately. Repeat with remaining ingredients.
