SAUSAGE BREAD PUDDING
This savory, comforting entree from chef Ryan Farr takes inspiration from the dessert menu.
Provided by Martha Stewart
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a large, deep baking dish; set aside.
- Whisk eggs in a large bowl for about 1 minute. Add bread cubes and toss until fully coated. Set aside.
- In a large skillet over low heat, cook bacon until fat is rendered and meat is crispy. Add sausage and cook until it just begins to brown. Add apple, onion, sage, and thyme; season with salt and pepper. Cook, stirring, for 1 minute.
- Transfer sausage mixture to bowl with bread; add 1 cup Gruyere. Slowly add milk, gently folding so that bread maintains its shape. Transfer bread mixture to prepared baking dish; sprinkle with remaining 1 cup Gruyere.
- Transfer baking dish to oven and bake until golden and bubbly and internal temperature reaches 170 degrees on an instant-read thermometer, about 1 hour and 15 minutes. Remove from oven and let stand 30 to 45 minutes before serving.
BISCUIT BREAD PUDDING
I have not tried tis recipe. I found it here on recipezaar on the message boards. It was posted by Danielle Michalski. Howard Paige explains that years ago, African Americans could only afford homemade biscuits rather than the white bread that the more affluent enjoyed. When the biscuits went stale, the inventive cook turned them into a wonderful dessert.
Provided by internetnut
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
- Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.
Nutrition Facts : Calories 1115.8, Fat 43.7, SaturatedFat 11.2, Cholesterol 132.5, Sodium 1133.8, Carbohydrate 164.8, Fiber 4, Sugar 94.8, Protein 18.4
MAKE-AHEAD SAUSAGE AND MUSHROOM SAVORY BREAD PUDDING
Call it a strata, a stuffing, a dressing or a savory bread pudding-by any name, this dish is delish! It's the perfect make-ahead for a special brunch, or serve it with a side salad for dinner; either way, it's certainly nice enough for company. But what's even nicer is that this dish features well-loved and easy-to-find ingredients, like breakfast sausage and Cheddar cheese. So make your next brunch feel just a little fancier with this flavorful new twist on a bready breakfast bake!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h50m
Yield 10
Number Of Ingredients 14
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
- In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
- Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
- Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.
Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, ServingSize About 1 Cup, Sodium 680 mg, Sugar 4 g, TransFat 1/2 g
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS
Provided by Sandra Lee
Categories main-dish
Time 1h30m
Yield 12 mini bread puddings
Number Of Ingredients 10
Steps:
- Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
- Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
- In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
- Preheat the oven to 325 degrees F.
- Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.
- Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .
BISCUIT BREAD PUDDING WITH SAUSAGE AND MUSHROOM CUSTARD
Start your day with this unique breakfast bread pudding of egg-soaked biscuits baked with sausage, white Cheddar cheese, mushrooms, and parsley.
Provided by Farmland
Categories Breakfast Eggs
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.
- In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve.
- Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly.
- In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season.
- In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine.
- Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften.
- Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.
Nutrition Facts : Calories 749.4 calories, Carbohydrate 24.5 g, Cholesterol 321.2 mg, Fat 58.9 g, Fiber 1.2 g, Protein 31.9 g, SaturatedFat 25.3 g, Sodium 1362.1 mg, Sugar 2.9 g
TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
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