Savory Bread Pudding with Asparagus and Dried Tomatoes


1 Picture

Prep Time
18 Minutes
Cook Time
40 Minutes


•2 tablespoons olive oil
•1/2 large Vidalia onion, sliced thinly
•1/2 pound (about 2 cups) asparagus, trimmed, cut into 1-1/2 inch lengths
•1/3 cup chopped fresh leeks
•1 cup sliced mushrooms
•3 large egg
•1 cup whipping cream
•1 cup milk
•1 teaspoons salt
•1/2 teaspoon ground black pepper
•1/2 cups grated Gruyère cheese, 4 oz
•1/2 cups goat cheese crumbled, 4 oz
•1/2 cup grated fontina, 3 oz
•1/2 cup dehydrated tomatoes
•1/4 cup chopped fresh parsley
•2 tablespoons fresh thyme leaves
•4 cups day old bread, cut into 1-1/2 inch pieces (a hearty bread like oat or multigrain works very well)


1. Set the Oster Counter Forms Digital Convection Toaster Oven to Convection Bake function. Set temperature to 350°F.
2. Grease an 8 inch square pan.
3. Sauté onions in olive oil for 3 to 4 minutes.
4. Add asparagus, leeks, and mushrooms, cook until onions just begin to brown. Set aside.
5. Whisk eggs, cream, milk, salt and pepper in medium bowl.
6. Mix cheeses, dried tomatoes and herbs in medium bowl.
7. Place half of bread pieces in baking pan. Sprinkle with half of asparagus mixture, then half of cheese mixture.
8. Pour half of egg mixture over cheese. Repeat with remaining bread, asparagus mixture, cheese mixture, and egg mixture.
9. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
10. Bake the bread pudding until brown and puffed, about 30-40 minutes or until custard is set.
11. Cool for 10 minutes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.