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Savory Bread Pudding View Larger

Savory Bread Pudding


  • 1 one pound French Bread loaf, cut into 1 1/2 inch pieces
  • 1 lb asparagus trimmed and cut into 1/2 inch lengths
  • 6 large eggs
  • 2 cups whole milk
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cups grated Gruyere cheese
  • 2 cups grated Swiss cheese
  • 1 cup grated Parmesan cheese
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh marjoram
  • Stonewall Kitchen Old Farmhouse Chutney


  1. Place bread on baking sheet uncovered overnight.
  2. Cook asparagus in medium pot of boiling salted water until crisp tender (About three minutes). Drain. Rinse under cool water and drain well.
  3. Whisk eggs, milk, salt and pepper in large bowl. Mix cheese & herbs in medium bowl.
  4. Place 1/2 of bread in 13x9x2 baking dish. Sprinkle 1/2 cooked asparagus and 1/2 of the cheese mixture. Pour 1/2 egg mixture on top. Repeat steps.
  5. Let stand 20 minutes, press with spatula to submerge bread pieces.
  6. Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
  7. Preheat oven to 375?. Bake until golden brown and puffed, about 45 minutes. Cool 10 minutes. Serve with Stonewall Kitchen Old Farmhouse Chutney.


In Stock

Old Farmhouse Chutney
Old Farmhouse Chutney Item: 130802 $6.50