Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes


Bread Pudding with Fines Herbes


Ready, Set...



Source: Epicurious

Bon Appétit  | September 2002

Chez Betty, Park City, UT

Yield: Makes 10 first-course servings


  • 1 1-pound loaf French bread, cut into 1 1/2-inch pieces
  • 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
  • 6 large eggs
  • 2 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 cups grated Gruyère cheese
  • 2 cups grated Swiss cheese
  • 1 cup grated Parmesan cheese
  • 4 tbsp. chopped fresh parsley
  • 3 tbsp. chopped fresh chervil
  • 2 tbsp. chopped fresh Lovage
  • 2 tbsp. chopped fresh green dill tips
  • 1 tbsp. chopped fresh French tarragon


  1. Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
  2. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
  3. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and Lovage, dill and French tarragon in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
  4. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Sprinkle parsley and chervil over top. Cool 10 minutes.

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