What's for Dinner?

Savory Spring Pudding

6 farm fresh (organic) eggs
2 cups heavy cream
1 cup raw milk
1 cup loosely packed, fresh seasonal herbs, chopped
2 tsp. sea salt or to taste
freshly ground pepper
8 cups loosely packed fresh or day-old sourdough bread, torn into cubes
3 tblsp. fresh organic butter
1/4 cup scallions, chopped
6-8 oz. fresh morel (or other) mushrooms, quatered
2 cloves garlic, thinly sliced
1/4 to 1/2 lb. asparagus (organic if possible), cut into thirds
1/4 to 1/2 lb. fresh organic spinach leaves, chopped
4 oz. fresh goat cheese

Beat together the eggs, cream, and milk, then stir in the herbs, salt, and pepper. In a large bowl, pour the liquid mixture over the bread cubes and let sit for a couple of hours (or overnight in the fridge).

Preheat oven to 375 degrees. Saute the scallions in the butter over medium heat for a couple of minutes, then add the mushrooms and garlic, and cook for a few minutes more, or until the mushrooms are soft. Set aside.

Blanch the asparagus pieces in boiling water for 1 minute, then rinse with cold water and set aside.

In a Dutch oven or deep baking dish, arrange the following layers: bread, asparagus, mushroom mixture, spinach, then dollups of goat cheese. For a crispy topping, the final layer should be bread. Pour the remaining liquid mixture over the top.

Bake covered for 45 minutes, then uncovered for about 10-15 minutes, or until the top layer is golden and slightly crisp.

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