At Flora, this pudding is cooked in ramekins, the individual custard cups that look like miniature souffle dishes. It's easier for the home cook to make one large pudding. In either case, the mixture is baked in a water bath. For serving, a stew of spring vegetables surrounds the pudding. Serves 6.
FOR THE PUDDING
| 1 | loaf (1 pound) sourdough or French bread |
| Butter (for the dish) | |
| 1 | pound fresh asparagus, trimmed |
| 1 | cup diced fontina cheese |
| 1/2 | cup grated gruyere cheese |
| 3 | eggs |
| 2 | cups half-and-half |
| 1 1/2 | cups whole milk |
| 1 | tablespoon chopped thyme |
| 1 | teaspoon kosher salt |
| {florin} | teaspoon black pepper |
2. Set the oven at 375 degrees. Butter a 9-inch square baking dish.
3. Cut a 3-inch piece off the tip ends of the asparagus. Cut the stalks into 1-inch pieces. Measure 2 cups (save the remainder for another dish).
4. In a heavy skillet, bring 1 inch of water to a boil. Add the asparagus stalks only and cook for 2 minutes or until they are tender but still crisp. With a slotted spoon, transfer them to a colander and rinse with very cold water.
5. Add the asparagus tips to the water and cook 1 minute. Lift from the water and rinse with cold water. (The tips will be used later.) Wipe out the skillet and set it aside.
6. Place half the bread in the dish. Sprinkle with half of the asparagus stalks, half the fontina, and half the gruyere. Repeat with remaining bread, asparagus stalks, and cheeses.
7. In a large bowl, whisk the eggs, half-and-half, milk, thyme, salt, and pepper. Slowly pour the egg mixture over the top of the bread, covering it evenly. Press the mixture with a spatula so all the bread is moistened. Let the mixture stand for 15 minutes.
8. Bake the pudding for 50 to 55 minutes or until it is puffed and golden. While it cooks, make the vegetables.
FOR THE VEGETABLES
| 1 | tablespoon canola oil |
| 8 | ounces fresh morel or shiitake mushrooms, cleaned (if using shiitakes, discard stems and slice caps) |
| 4 | tablespoons unsalted butter |
| 3 | cloves garlic, finely chopped |
| 1 1/2 | tablespoons chopped fresh sage |
| 2 | leeks, trimmed and chopped |
| 2 | medium carrots, chopped |
| 2 1/2 | cups vegetable stock |
| 2 | cups sugar snap peas, trimmed of stem ends and strings |
| 3 | packed cups fresh baby spinach, stemmed |
| 1 | cup cherry tomatoes, halved |
| Salt and pepper, to taste | |
| 1/2 | cup chopped fresh chives |
2. Add 2 tablespoons of the butter to the skillet. Cook the garlic and sage for 30 seconds, stirring constantly. Lower the heat, add the leeks and carrots, and cook for 8 minutes, stirring occasionally, or until the leeks are softened.
3. Add the stock and bring to a boil. Simmer about 6 minutes or until the liquid is reduced by half.
4. Stir in the mushrooms, reserved asparagus tips, sugar snaps, and spinach. Cook, turning the vegetables in the stock, for 3 minutes. Add the tomatoes. Stir in the remaining 2 tablespoons butter and cook 1 minute more. Add salt and pepper.
5. Divide the vegetables and stock among 6 large shallow bowls. Cut the pudding into squares and set them on the vegetables. Sprinkle with chives and serve at once.
Adapted from Flora
