Asparagus Bread Pudding

As you can probably tell by the infrequent posting, life has been a bit hectic lately and I’ve been having trouble finding the time to share my cooking adventures with you. What with a wedding to plan and grad school work ramping up, I haven’t been attempting many ambitious cooking projects at home. (Case in point: you should see my poor sourdough starter, which has been sadly sitting in the fridge unused for a couple of months now when I’m sure all he wants to do is come out and play. Hopefully, I won’t have to keep him pent up much longer.)

Of course, all of this doesn’t mean I haven’t been cooking – it’s just the focus lately has been on simple, easy, super quick meals. After much internal debate, I’ve finally decided that I would write about these anyway and hope that one day, it’ll help someone (possibly even me, since I have the worst memory in the universe) whip out a quick dinner without running to the store. So you’ll start seeing posts about these improvised “recipes” soon – although I hesitate to even call them recipes since I’m never that careful with measuring things when I’m improvising.

But before I start busting out the improv (ha), I want to encourage all of you to try this awesome recipe from none other than Heidi at 101 Cookbooks, one of my all-time favorite recipe blogs. Take advantage of those gorgeous asparagus before they go completely out of season!

Of course, you can replace the asparagus and mushrooms with any other vegetables your heart/stomach desires that day. In fact, I’m day-dreaming about how mighty fine a bread pudding like this would be with some wilted leafy greens, capers, fresh tarragon, and maybe even some roasted fennel. Why, what a lucky coincidence – I have those exact veggies sitting in the fridge at home!

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