Asparagus and wild mushroom bread pudding from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison

  • shallots
  • asparagus
  • white bread
  • Fontina cheese
  • parsley
  • tarragon
  • chanterelle mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on April 08, 2013

    This was a great vegetarian main dish for company--easy to put together, savory, and substantial without feeling super-heavy. I sauteed some leeks and green garlic and used in place of the mushrooms, since that's what I had on hand, and subbed in a half-cup of heavy cream and a half-cup of creme fraiche for one cup of the milk to give it a bit more oomph. Not everyday fare, but a nice early-spring treat. Served with sauteed sugar snap peas with mint, a salad of greens, shaved fennel, apple, parmesan, and pistachios, and an almond cake for dessert.

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