Savory Bread Pudding with Ham and Asparagus
Savory Bread Pudding is the perfect lazy Sunday brunch recipe! I love the flavor from the ham and asparagus, it’s perfect for spring and a little different from your average breakfast casserole. It’s fast and easy. It would be perfect to make for Mother’s Day! The hollandaise sauce makes it so decadent!
Have you thought about what to get for mom for Mother’s Day yet?? I have. I’m giving her the gift of my children. All 3 of them. For 2 weeks straight. So thoughtful, right? *EYEROLL*
I know, I know, I’m the worst.
Someday I’m going to get payback when Charlotte dumps all her kids on me so she and her husband can go on a fabulous vacation. But for NOW, I’ll take the fabulous vacation thankyouverymuch! We are going to Australia! For TWO WEEKS! And I’m only minorly freaking out! Aaahhh
Eric’s cousin (Hi Maddie :) is getting married on an island sort of near Brisbane (Fraser Island, has anyone been? Where are all my Aussie readers? Do people even say Aussie?? HELP ME!)
Here’s the thing guys. Vacations freak me out. Every person that I have tried to explain this to so far has just given me a blank stare, so if ANYONE relates to this, please comment and tell me I’m not crazy. Vacations are supposed to be fun, carefree, right?
I think part of it is being a mom. NOT that I will miss my kids, sorry children. It’s just that being a mom you are ALWAYS “on.” Any mom knows what I mean. There is no off time. Middle of the night? Someone could wake up puking. Out on a date? Babysitter might call and say the baby has a fever. Etc, etc, etc.
There is this weird sense of futility when I’m on vacation. Like an emptiness. No, I don’t miss my kids, do I need to say it again?? (Although I’m sure I will after 2 weeks. I’ve never been away that long!) I think it’s just that being “ON” is such a part of my normal existence, that I don’t know what to do when I don’t have to be on for my kids. I think that’s why it’s so hard for parents those first couple years of being empty nesters. What do you guys think? Am I alone here?
Well I’m sure I will figure it out. I’m SUPER excited about Australia. We leave next week, and we’ve been planning it so long I can hardly believe it’s real! We are going to Sidney*, Fraser Island, and Airlie Beach. If anyone has any tips or must-sees (or must-eat-at-restaurants!!) please let me know!!
Maybe I should make my mom this Savory Bread Pudding right before I leave, so that she can pretend that I made if for her fresh when she wakes up on Mother’s Day and remembers that she has to change diapers all day. Hollandaise sauce makes everything all better, right?
This bread pudding is SO good. It’s from my friend Mary Younkin’s latest cookbook, The Weekday Lunches and Breakfast Cookbook. Mary is one of my absolute favorite bloggers, she’s over at Barefeet in the Kitchen. Her blog and her food are so down to earth and practical and DELICIOUS. I highly recommend it! Check out my review of her other book, The Weeknight Dinner Cookbook. I made this Chinese Beef and Broccoli Soup.
It starts off with a whole bunch of bread (always a good idea.) Then you pour some eggs and creamy stuff on top, and mix it with Swiss and asparagus and ham, and drench the whole thing in this 5 Minute Blender Hollandaise Sauce after it’s baked. You really can’t go wrong here! The hollandaise sauce is my own spin, you don’t have to make it. But why wouldn’t you?? 5 minutes!
Happy early Mother’s Day, Mom! What would I do without you! (Never go on vacation, that’s for sure). You’re the best!
*P.S. after posting this, I got a text from my mother-in-law Kris, who lives in Sidney, Montana:
Savory Bread Pudding with Ham and Asparagus
- 1 (16-oz) loaf French Bread
- 7 eggs
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon Lawry's seasoned salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 pound fresh asparagus, cut into 1-inch pieces
- 8 ounces deli ham, thinly sliced, chopped
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Swiss cheese, for topping
- 1 recipe for 5 Minute Hollandaise Sauce
- Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish.
- Use a sharp serrated knife to cut the bread into 1-inch pieces. I actually find it easier to tear the bread with my hands. It doesn't matter too much, just make sure it's bite size. Place the bread in a large bowl.
- In a medium bowl, whisk together eggs, milk, cream, salt, seasoned salt, pepper, and garlic powder. Gently stir to moisten all the bread.
- Add the asparagus, ham, and 1 cup Swiss cheese and stir it all up.
- Transfer the mixture to the prepared casserole dish and make sure the ham and asparagus is distributed evenly.
- Sprinkle with 1/2 cup Swiss cheese.
- Spray some aluminum foil with nonstick spray and cover the pan (so that the cheese doesn't stick to the foil).
- Bake at 350 for 30 minutes.
- Remove the foil and continue baking for another 20-22 minutes, until the bread is toasty and golden brown.
- Serve warm with this hollandaise sauce!
This recipe is adapted from Mary Younkin's amazing book, The Weekday Lunches and Breakfasts Cookbook. Mary's blog is Barefeet in the Kitchen.
Overnight Bacon and Asparagus Breakfast Casserole << this one is SO good. Love the potatoes.
Cheesy Overnight Bacon and Egg Breakfast Casserole << this recipe is well loved!
More savory bread pudding ideas from blogger friends!
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