How do you make your family beg for asparagus? Simply bake up these Parmesan-Crusted Asparagus—green stalks coated in a cheesy breadcrumb mixture and baked to a golden crisp. These addictive spears aren't only a family favourite, they're also the perfect company-is-coming side dish that can be assembled in advance and popped in the oven 15 minutes before dinnertime.
¾ cup mayonnaise
2 tbsp Dijon mustard
2 tsp fresh lemon juice
1 tsp kosher salt
1½ cups panko (Japanese breadcrumbs)
¾ cup freshly grated Parmesan cheese
2 large bunches of asparagus
2 tbsp olive oil
Preheat oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, and salt.
On a large plate, combine panko and Parmesan.
Stalk by stalk, dip asparagus in mayonnaise mixture, followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil.
At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes, turning the asparagus halfway through cooking. Sprinkle with coarse salt before serving.
We live in a S'more-galore world, a place where everything from protein bars to vodka has gone crazy for the combo of graham, marshmallow, and chocolate. We here at Bite Me More have jumped on the bandwagon and whipped up this S'mores Bread Pudding, each bite oozing with gooey melted marshmallows, creamy melted chocolate, and crunchy graham crackers.
8 cups cubed French bread
2 cups roughly crushed graham crackers, about 20
2 cups miniature marshmallows
2 cups coarsely chopped milk chocolate
2 cups milk
2 cups half-and-half cream
4 large eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Preheat oven to 350ºF. Coat a 13x9-inch baking dish with non-stick cooking spray.
In a large bowl, combine bread cubes and graham crackers. In another bowl, combine marshmallows and chocolate.
In a medium bowl, whisk together milk, cream, eggs, brown sugar, sugar, vanilla, and cinnamon. Pour over bread mixture, gently tossing to make sure all the bread is covered. Let stand for 30 minutes, tossing bread occasionally. After 30 minutes, mix in all but 1 cup of marshmallow chocolate mixture. Place in prepared baking dish and sprinkle top evenly with remaining cup of marshmallows and chocolate. Bake for 45 minutes. Let cool 10 minutes before serving.
Don’t be put off by the word “soufflé.” There’s nothing complicated or intimidating about this amazingly delicious and impressive brunch dish—all you have to do is sleep on it. Yes, sleep on it. This easy overnight French toast does all the work for you, as the sweet egg bread, mounded with cream cheese and strawberry jam, is left to soak up a buttery mixture. When you wake, you bake this soufflé and ta-dah, a sweeter dream was never had!
2 egg breads (challahs), crusts removed and cut into 1/2-inch thick slices
1 cup cream cheese
1 cup strawberry jam
3 large eggs
4 large egg whites
1½ cups milk
2 tbsp melted butter
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
1 cup sugar
1 tbsp cornstarch
¼ cup orange juice
3 cups frozen unsweetened berries, either mixed, blueberries, or raspberries
3 cups strawberries, quartered
For the soufflé, coat a 13x9-inch baking dish with non-stick cooking spray. Lay a single layer of bread slices along the bottom of the dish. Spread cream cheese on each piece. Spread strawberry jam on the remaining slices and lay to face cream cheese, creating sandwiches in the baking dish.
In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar, vanilla, and salt. Pour over sandwiches and turn to coat. Cover and refrigerate for several hours or, for best results, overnight. Bring to room temperature before baking.
Preheat oven to 350°F. Bake uncovered for 35-40 minutes.
For the berry sauce, in a medium saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add frozen mixed berries and heat to a boil over medium heat, stirring constantly until slightly thickened. Remove from heat and stir in fresh strawberries. Allow to cool and serve berry sauce spooned over individual portions.