An indulgent, filling breakfast entree that checks all the boxes and it couldn't be easier to put together! We've got carbs, melty cheese, flavorful ham, and green veggies for good measure.
Add a fresh fruit salad and you have the perfect Easter brunch menu!
Savory Bread Pudding with Asparagus, Ham, and Brie
Recipe Adapted from The Harvest Baker by Ken Haedrich
6 cups leftover (stale) cubed yeast bread
½ lb fresh asparagus
3 tablespoons olive oil
½ large onion, finely chopped,
2 garlic cloves, minced
5 large eggs
2 cups half and half
1 tablespoon Dijon mustard
1 teaspoon fresh thyme (or ¼ tsp dried thyme)
¾ teaspoon salt
½ teaspoon freshly ground pepper
6-8 ounces brie cheese with rind, cut into small chunks
1 cup grated sharp cheddar or fontina cheese
1 cup diced cooked ham or smoked sausage
- Butter a medium-size shallow casserole dish. Spread the cubed bread out in the casserole dish while you’re doing your prep, to help it dry out.
- Peel the lower third of each asparagus spear with a vegetable peeler or a paring knife. Cut off the tender tips and slice the remainder of the spears into 1-inch sections.
- Heat the olive oil in a large skillet. Add the onion and cook over medium heat for 6 to 7 minutes, stirring often. Add the asparagus tips and chopped spears along with the garlic and continue to cook for 3 to 4 minutes, until the asparagus is not quite tender. Remove from heat.
- Whisk the eggs in a large bowl until frothy. Add the half and half, mustard, thyme, salt, and pepper. Whisk well.
- Spoon the cooked vegetables evenly over the bread, then distribute the brie, cheddar, and ham over that. Whisk the custard briefly and pour it slowly over everything. Using a large spoon, gently press on the solids so they’re submerged by the custard. Cover the dish loosely with foil and refrigerate for at least 2 hours; overnight is fine.
- When you’re ready to bake the pudding, preheat the oven to 350 degrees. Remove the foil from the dish and bake for 45 to 55 minutes. When the pudding is done, it will have puffed nicely, and the surface will be golden brown. To check the center, carefully – so you don’t leave a big crater – dig into it with a spoon or butter knife and see how it looks. It should not be soupy or look like there’s a lot of uncooked custard. Transfer the pudding to a cooling rack and cool briefly before serving.
Printable: Fresh Fruit Salad with Balsamic Dressing
Fresh Fruit Salad with Balsamic Dressing
3 tablespoons fruity white balsamic vinegar (we love White Raspberry, Coconut, and Peach but any of the fruity white balsamics will work nicely)
1 tablespoon honey (optional)
1 cup cantaloupe, cubed
½ cup blueberries
½ cup raspberries or strawberries
1 cup fresh pineapple
1 cup green grapes
Fresh mint leaves (optional)
Mix balsamic vinegar and honey (if using). Drizzle over fresh fruit and toss gently. Garnish with mint leaves if desired.