Savoury bread pudding isn't just for weekends. Do all of your prep in the morning or the night before, and just pop these cups into the oven when you come home for an easy supper that's ready in 20 minutes.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Asparagus and GruyÃ¨re Cups:
MethodAsparagus and Gruyère Cups: In bowl, toss together bread, asparagus, all but 1/4 cup of the Gruyère and the chives. Divide among 4 greased 1-cup (250 mL) ramekins.
In separate bowl, whisk together eggs, milk, mustard, salt and pepper; pour generous 1/2 cup into each ramekin. Sprinkle with remaining Gruyère. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Bake on rimmed baking sheet in 425°F (220°C) oven until puffed and slightly jiggly, about 20 minutes.
Watercress Salad: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Add watercress, tomatoes and shallot; toss to coat. Serve with Asparagus and Gruyère Cups.
Change it up: Asparagus and Gruyère Pudding
Scrape bread mixture into greased 8-inch (2 L) square baking dish; pour egg
mixture over top. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in 425°F (220°C) oven until puffed and slightly jiggly, about 30 minutes.
Tip from The Test Kitchen: Delicate watercress leaves easily trap dirt. Wash and dry your watercress thoroughly to remove any hidden grit.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 452 mg
- Sugars 6 g
- Protein 20 g
- Calories 405.0
- Total fat 25 g
- Potassium 506 mg
- Cholesterol 266 mg
- Saturated fat 8 g
- Total carbohydrate 24 g
- Iron 19.0
- Folate 63.0
- Calcium 34.0
- Vitamin A 41.0
- Vitamin C 42.0