Rustic Bread Pudding with Farmer's Market AsparagusThis is a great way to use old bread you might otherwise toss, just take the stale bread, bagels, etc... and soak in almond milk and egg batter over night.
I then add sauteed asparagus, onions, and fresh tarragon. Garnish with your favorite cheese, I recommend Gruyere.
Baked at 425 or a few minutes and you have quite a treat
No comments:
Post a Comment