Asparagus Breakfast Pudding with Green Garlic and Fontina | CUESA

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Returns March 17, 2022

Asparagus Breakfast Pudding with Green Garlic and Fontina


Bibby Gignilliat, Parties that Cook

This recipe was demonstrated for CUESA’s Market to Table program on April 4, 2009.

Serves 8


1 pound French bread, crusts removed, cut into 1-inch cubes
1 tablespoon unsalted butter
½ medium yellow onion, minced (about ½ cup)
1 spring leek, cleaned and chopped
2 cloves garlic, minced (or 2 green garlic stalks, white part minced)
1 bunch asparagus, tough ends removed, cut into 1 inch pieces
10 ounces spinach, wilted in a dry pan, squeezed to remove water and coarsely chopped
¾ cup medium-dry white wine, such as Sauvignon Blanc
6 large eggs
2 cups heavy cream
8 ounces Fontina cheese, grated (about 1 ½ cups grated) or a melty cheese from Spring Hill Jersey Cheese (today we are using a combination of white cheddar and jack)
2 teaspoons fresh thyme
2 tablespoons parsley, chopped
½ teaspoon lemon zest
1 teaspoon lemon juice
2 ¼ teaspoons kosher salt
Cooking spray


  1. Dry bread: Heat oven to 375ºF.  Arrange bread cubes in a single layer on a sheet pan and bake until dry and stale-feeling, about 5-10 minutes. (Or leave slices out overnight to dry.)  Set aside.
  2. Sauté vegetables: Melt butter in medium skillet over medium heat.  Sauté minced onions and leeks until translucent, about 5 minutes. Add garlic, asparagus, wilted spinach, and wine.  Cook, stirring occasionally, about 3-5 minutes.  Transfer to medium bowl; set aside. 
  3. Assemble: Whisk eggs in a large bowl until combined; whisk in heavy cream, half of the cheese, sautéed vegetables, parsley, lemon zest and juice and salt. Add bread. Combine, then let sit for 5 minutes so the liquid can be absorbed.
  4. Bake: Spray a 9”x13” baking dish with cooking spray (or 8 ramekins). Spoon bread mixture into the pan; sprinkle remaining cheese over surface.  Bake until both edges and center are puffed and slightly golden, about 25-30 minutes.  Cool slightly; serve.

Photo by Sarah Dvorak.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »