Recipe

Asparagus, Ham, And Fontina Bread Puddings Recipe

Print Recipe

Ingredients

2 tsps Dijon mustard
3/4 c egg substitute
1 tsp olive oil
1/4 tsp black pepper
1 2/3 c fat-free milk
1 lb asparagus
Cooking spray
1/4 tsp salt
5 (1.4-oz) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
1/2 tsp dried basil
3/4 c (3 oz) shredded fontina cheese
1 c sliced onion
1/2 c sliced reduced-fat ham

Directions

Step #1 Preheat oven to 375°.
Step #2 Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use.
Step #3 Cut asparagus tips into 1/2-inch pieces.
Step #4 Heat oil in a nonstick skillet over medium-high heat.
Step #5 Add onion; saute for 5 mins or until tender, stirring frequently.
Step #6 Add asparagus; cover & cook 4 mins, stirring once.
Step #7 Remove from heat, & set aside.
Step #8 Coat 6 (10-oz) custard c or ramekins with cooking spray; place this In a large-ish baking pan.
Step #9 Place bread cubes evenly into custard c.
Step #10 Top evenly with asparagus mixture, ham, & cheese.
Step #11 Combine milk & remaining ingredients, stirring with a whisk.
Step #12 Pour evenly into custard c; let this stand 20 mins.
Step #13 Add hot water to pan to a depth of 1 inch.
Step #14 Cover up & bake this at 375° for 30 mins.
Step #15 Uncover & bake an extra 15 mins.
Step #16 Let stand 10 mins before serving.
Enjoy the Asparagus, Ham, & Fontina Bread Puddings recipe

Viewing Asparagus, Ham, and Fontina Bread Puddings Receipe