Sizzling Asparagus & Brown Butter Skillet Panade
A café-level savory bread pudding that identifies as a crispy skillet meal. We preheat the cast iron until it's screaming hot, drop in cultured butter, and pour in a Dijon-spiked custard with torn sourdough. The bottom fries into a lacy crust while the top puffs and the asparagus chars—maximum crust-to-crumb ratio, zero brunch suffering.
Save a copy to your collection for editing
Timeline
Ingredients
- 1 lb thick asparagus(Woody ends snapped)
- 4 cups day-old sourdough(Crusts on, torn into crags)
- 6 large eggs(Room temperature if possible)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard(Smooth, not grainy)
- 1 cup grated Gruyère(Divided use)
- 3 tbsp cultured butter
- 1 garlic clove(Peeled and smashed)
- 1 tsp lemon zest(Freshly grated)
- 1 tsp Kosher salt(Diamond Crystal)
- 1/2 tsp black pepper(Coarsely ground)
Instructions
- 1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F. Preheating the pan is non-negotiable for that fried, lacy bottom crust.
15 min
Tip: A hot pan fries the bottom instantly. A cold pan means a dense, soggy bottom.
- 2
While the oven heats, prep the veg and bread. Snap the woody ends off 1 lb thick asparagus. Tear 4 cups day-old sourdough into 1.5-inch craggy pieces. Leave the crusts on.
5 min
Tip: Use a proper, high-hydration loaf with an open crumb—it absorbs the custard without turning to mush.
- 3
In a large mixing bowl, vigorously whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tbsp Dijon mustard, 1/2 cup grated Gruyère, 1 tsp lemon zest, 1 tsp Kosher salt, and 1/2 tsp black pepper. Fold in the torn sourdough. Let time do the work—allow it to sit and absorb the custard while the oven finishes preheating.
10 min
Tip: We want the bread soaked but still holding its structural integrity.
- 4
Once the oven is at 425°F, carefully remove the screaming hot skillet. Instantly drop in 3 tbsp cultured butter and 1 smashed garlic clove. Swirl the pan.
1 min
Tip: Butter is not a garnish. It will foam, sizzle, and brown instantly, creating a non-stick, deeply nutty base.
- 5
Immediately scrape the soaked bread mixture into the sizzling butter, spreading it evenly. Arrange the asparagus spears tightly over the top, pressing them slightly into the custard. Scatter the remaining 1/2 cup grated Gruyère over everything.
2 min
Tip: Work quickly so the pan doesn't lose its heat.
- 6
Return the skillet to the oven. Bake for 22 to 25 minutes. You’re looking for a slight center jiggle, deeply blistered asparagus, and lacy, dark golden edges pulling away from the cast iron.
22 min
Tip: If the asparagus starts looking too charred before the center sets, tent loosely with foil for the last 5 minutes.
- 7
Remove from the oven and let it rest in the pan for 5 minutes before slicing into hefty wedges. It will deflate slightly as it cools—that’s exactly what it should do.
5 min
Tip: Serve warm directly from the skillet.
Chef's Notes
Cami's shortcut note: Tear your bread, don’t slice it. Craggy, torn edges catch the egg mixture and crisp up infinitely better than neat cubes. Don’t skip preheating the skillet. The French term is 'panade'—essentially a rustic, savory bread pudding—but if you pour it into a cold pan, the crumb gets tight like a bad alibi. A preheated pan guarantees a fried, lacy crust. We’re not suffering for brunch.
Frequently Asked Questions
How long does Sizzling Asparagus & Brown Butter Skillet Panade take to make?
Sizzling Asparagus & Brown Butter Skillet Panade takes about 40 minutes total. That includes 15 minutes of prep and 25 minutes of cooking.
How many servings does this recipe make?
This recipe makes 6 servings.
What skill level is needed for Sizzling Asparagus & Brown Butter Skillet Panade?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Sizzling Asparagus & Brown Butter Skillet Panade?
The main ingredients are: thick asparagus, day-old sourdough, large eggs, whole milk, heavy cream, Dijon mustard, grated Gruyère, cultured butter, garlic clove, lemon zest, Kosher salt, black pepper.
What type of meal is Sizzling Asparagus & Brown Butter Skillet Panade?
Sizzling Asparagus & Brown Butter Skillet Panade is categorized as: breakfast, lunch.
Ask Camille Roux a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat