A savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese and croissants, soaked in rich custard. | TheMountainKitchen.com
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Savory Bread Pudding With Ham Asparagus and Mushrooms

A savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese, and croissants, soaked in rich custard.
Course Breakfast, Main Course
Cuisine American
Keyword asparagus, bread pudding, brunch, ham, mushrooms, savory
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 489kcal
Author David & Debbie Spivey

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces baby Portobello mushrooms sliced
  • 2 cloves garlic minced
  • 6 ounces croissants cut into 1-inch pieces (about 4-6 small)
  • ¼ cup unsalted butter melted
  • 1 ½ cups ham diced
  • 1 ½ cups Gruyère cheese shredded
  • 1 bunch asparagus trimmed and cut into ½-inch pieces
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ teaspoon ground nutmeg
  • 4 large eggs lightly beaten

Instructions

  • Preheat oven to 325 degrees F.
  • In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. When the butter has melted and starts to foam, add garlic. Cook until fragrant, about 30 seconds; add the mushrooms. Saute, stirring occasionally, until lightly browned, about 5 to 10 minutes. Turn off the heat and set aside.
  • In an extra-large bowl, toss the croissants with ¼ cup melted butter. Add in the ham, cheese, trimmed asparagus, and sauteed mushrooms tossing gently, until combined; set aside.
  • In a medium saucepan, over medium-low heat, combine milk, cream, nutmeg and season with salt and pepper, to taste. Stirring frequently, heat only until the mixture is barely simmering. Temper the eggs, by adding a few spoonfuls of the hot cream mixture to the eggs, while whisking constantly. Slowly pour in the warmed eggs to the hot cream mixture; whisk until smooth.
  • Pour the hot egg and cream mixture over the croissant mixture. Toss gently, and let stand for 10 minutes.
  • Spoon mixture into same Dutch oven used to saute the mushrooms.
  • Place Dutch oven into a larger pan and pour in enough hot water into larger pan to reach about halfway up sides of Dutch oven.
  • Bake until custard is set and bread is golden brown, about an hour.

Notes

Recipe adapted from Southern Lady Magazine

Nutrition

Calories: 489kcal | Carbohydrates: 13g | Protein: 19g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 206mg | Sodium: 578mg | Potassium: 316mg | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 0.5mg | Calcium: 329mg | Iron: 1.2mg
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