bread pudding

Asparagus-Leek Bread Pudding

This savory version of bread pudding is crusty on top, soft and fluffy inside and bursting with two of spring’s first flavors.

More recipes inspired by local eggs:


  • 2 tablespoons butter
  • 2 small leeks, cleaned and sliced (white and light green parts only)
  • 5 eggs
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1 pound asparagus, cut into pieces
  • 1 pound dry bread, cut into cubes
  • 1/2 pound fontina cheese, shredded
  • 1/8 cup fresh chives, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1/2 teaspoon grated lemon zest
  • Pinch cayenne
  • Pinch salt
  • Freshly ground black pepper


Preheat the oven to 375°F. Melt the butter in a medium skillet over medium heat. Add the leeks and cook until tender. Set aside. In a large bowl, whisk together the eggs, milk and cream. Add the remaining ingredients and the leeks, and gently toss together. Spread the mixture into a 4-quart soufflé dish, or a 13-by-9-inch baking dish. Put the dish on a baking sheet and bake until the top is golden brown and a knife inserted in the middle comes out clean, 45 to 55 minutes. Cover bread pudding with foil if it browns too quickly. Serves 8.