Preparation Info

Savory Bread Pudding

Made With Our

Old Farmhouse Chutney

Base $6.50
Item: 130802


  • 1 (1-pound) French Bread loaf, cut into 1.5-inch pieces
  • 1 pound asparagus trimmed and cut into 1/2-inch lengths
  • 6 large eggs
  • 2 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups Gruyere cheese, grated
  • 2 cups Swiss cheese, grated
  • 1 cup Parmesan cheese, grated
  • 1/3 cup fresh chives, chopped
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh marjoram, chopped
  • 1/3 cup 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 3 minutes). Drain. Rinse under cool water and drain well.
  3. Whisk eggs, Stonewall Kitchen Old Farmhouse Chutney, milk, salt and pepper in a large bowl. Mix cheese and herbs in a medium bowl.
  4. Place 1/2 bread in 13 x 9 x 2-inch 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 degrees F. Bake until golden brown and puffed, about 45 minutes. Cool 10 minutes. Serve with Old Farmhouse Chutney.