Recipe for bread pudding with asparagus and fontina

Serves 8.

Mary Risley from Tante Marie’s Cooking School in San Francisco shared this delicious recipe with us.

12-16 thick slices of best quality white bread

600ml (1 pint) milk or 425ml (15 fl oz) milk + 140ml (5 fl oz) buttermilk

560g (1lb) asparagus

4 eggs, preferably free range and organic

1 tsp salt

1 tsp freshly ground pepper

28g (¾oz) freshly grated parmesan cheese, parmigiano reggiano

225 g (8oz) fontina cheese, Swiss cheese or other white cheese, roughly grated

15g (2oz) butter lasagne dish: 10 x 8 inches in diameter

Preheat oven to 180C/350F/regulo 4.

First, butter the bread and then whisk the eggs with the milk. Trim asparagus spears. Bring a little water to the boil in a heavy oval casserole, add salt. Add asparagus and cook for 3-4 minutes or until al dente. Drain and refresh under cold water. Cut in thin diagonal slivers.

Pour a little of the egg and milk mixture into the base of a buttered lasagne dish. Arrange a layer of bread on top. Sprinkle half the asparagus over the bread. Season with salt and freshly ground pepper. Strew one-third of each of the cheeses on top. Pour some of the egg mixture on this layer then repeat the layers and seasoning and finish with a layer of bread. Pour remainder of liquid over the top. Sprinkle with remaining cheese. Bake in a bain-marie for about 45 minutes or until crisp and golden. Serve with green salad.