Bread Pudding Stuffing With Onion Sauce Recipes

HERB & APPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
• Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

BREAD PUDDING WITH SAUCE

Steps:

• In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.

THREE-ONION STUFFING

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan spread bread in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
• In a bowl of water wash leeks and drain by lifting leeks from water into a colander.
• In a large heavy skillet cook leeks, red onions, shallots, celery, garlic, and herbs with salt and pepper to taste in butter and oil over moderate heat, stirring, until onion mixture is softened, about 10 minutes. Add onion mixture to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4-quart baking dish. Stuffing may be made 1 day ahead and chilled, covered.
• During last 1 1/2 hours of grilling turkey, drizzle stuffing with stock or broth and bake, covered, in middle of oven 1 hour. Bake stuffing, uncovered, 20 to 30 minutes more, or until golden brown.

MY FAVORITE BREAD STUFFING

Steps:

• Put the butter in a large, deep skillet or Dutch over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
• Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
• Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

BREAD PUDDING STUFFING WITH ONION SAUCE

Steps:

• Make the stuffing: Preheat the oven to 350. In a large skillet over moderately high heat, saute the sausage until fully cooked. Drain and set aside.
• In a large saucepan over moderate heat, melt the butter. Add the onion and celery and cook, stirring, until the onion becomes translucent. Add the apples, pecans and sausage. Cook, stirring, for 2 minutes. Remove from heat. Mix in the corn bread and white bread until well combined. Add the egg, applesauce, stock, minced herbs, celery leaf, salt and pepper.
• Transfer stuffing to a 9x12 inch baking pan and cover with foil. Bake for 20 minutes. Remove from oven and cool to room temperature. When stufing is cool, crumble it into small pieces and reserve. May be prepared up to 2 days in advance. Keep covered and chilled.
• Make the custard: Preheat the oven to 350. In a bowl, combine the eggs and the cream.
• Butter 12 6 oz ramekins. Fill each 3/4 full with the stuffing. Do not pack tightly. Pour the egg and cream mixture on top of the stuffing to just below the lip of the ramekin. Set them in a shallow baking pan, pour enough hot water into the pan to reach halfway up the sides. Bake for 25 minutes, or until the custard is just set.
• Make the onion cream sauce: In a 4 quart saucepan set over moderate heat, melt the butter, add the onion and cook, stirring occasionally, until the onions are translucent. Add the flour and cook, stirring, for 5 minutes.
• Meanwhile, in another saucepan, scald the cream and milk together. Whisk the hot cream mixture into the onions and continue whisking until thoroughly combined. Simmer over low heat, stirring occasionally, for 10 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt, pepper and nutmeg. Strain sauce through a sieve, if desired. Keep warm until ready to serve.
• Carefully remove the pan with the ramekins from the oven and take them out of the water bath. Unmold the puddings by running the point of a paring knife around the edge of each remekin. Invert the puddings and place on a platter. Nap with the onion cream sauce. Pass the remaining sauce in a gravy boat.

BROWN BREAD STUFFING WITH FRUIT

Steps:

• Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
• Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
• Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
• Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.

CORN-BREAD STUFFING PUDDING

Steps:

• Preheat oven to 375&;F. and butter a 9-inch round cake pan.
• In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderate heat, stirring occasionally, until onion is golden. In a bowl whisk together eggs and milk and stir in onion mixture, stuffing, and salt and pepper to taste. Turn mixture into cake pan and bake in middle of oven until top is golden, about 25 minutes. Cut pudding into wedges.

BREAD SAUCE STUFFING

Steps:

• Toss onion in 2 tbsp oil with thyme and seasoning; roast for 25-30 mins. Remove from oven, melt in crème fraîche, Add nutmeg, cloves and seasoning. Toss in bread and walnuts. Drizzle over remaining oil. Return to oven for 40 mins, until bread chunks are crisp. Toss through the parsley and serve.

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.