Separate eggs. Beat egg whites until stiff peaks form; set aside. Lightly beat egg yolks; set aside.
Place ramps and poultry seasoning in a small amount of salted water; bring to a boil. Boil until ramps are tender; drain.
In another saucepan, melt butter and stir in flour. Gradually add milk; cook, stirring constantly, until thickened.
Add drained ramps, 1/2 cup bread crumbs, and slightly beaten egg yolks. Season with salt and pepper.
Fold in stiffly beaten egg whites.
Turn mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/4 cup bread crumbs.
Bake at 350° for about 35 to 45 minutes, or until set.
Sprinkle onion pudding with chopped parsley.