SARAH'S SAVOURY BREAD AND CHEESE PUDDING
A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!
Provided by Sarah Jayne Davies
Categories Breakfast and Brunch Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
- Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
- Bake for 20 minutes or until golden brown, checking frequently.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g
SAVORY CHEESE BREAD PUDDINGS
Delicious dairy is just the beginning. Get creative with Cabot in the kitchen with this savory cheese bread pudding recipe. Click here and learn more now!
Provided by Cabot Creamery
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.) HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer. STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat. WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk. WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. SPOON mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer). BAKE for 15 to 20 minutes or until tops are lightly browned.
CHEESY BREAD PUDDING
This is a very basic, yet satisfying way of having bread pudding. It is a little indulgent I have to admit, but not overly so if you serve it with a big salad on the side. I hope you enjoy!
Provided by Lalaloula
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 15X15 cm casserole dish with the butter.
- Half bread slices diagonally and layer into the dish.
- In a bowl beat eggs with milk and cream. Season with nutmeg and paprike as well as salt and pepper to taste.
- Pour the egg mixture over the bread slices and top with shredded cheese.
- Bake in the preheated oven at 200°C/400°F for 20 minutes or until set and nicely browned.
- Enjoy! :).
CHEESE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
- Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
- While this is baking make a nice vegetable salad to accompany this dish.
SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING
Steps:
- Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
- Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
- In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
- To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.
BREAD PUDDING WITH CHEESE AND APPLES
Categories Bread Cheese Fruit Nut Breakfast Brunch Dessert Bake Casserole/Gratin Apple Pine Nut Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 to 10 dessert or brunch servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
- While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
- Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.
- Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.
PINEAPPLE & CREAM CHEESE BREAD PUDDING
This bread pudding is easy, convenient, versatile, and delicious. Every time I take it to church or school everyone asks for the recipe because it's the best bread pudding they have ever tasted-I never have any leftovers. This delicious brunch casserole has been requested for family gatherings, holidays, weddings, and birthday parties.-Laura Ellis, Biloxi, Mississippi
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.
Nutrition Facts : Calories 566 calories, Fat 25g fat (14g saturated fat), Cholesterol 165mg cholesterol, Sodium 487mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 2g fiber), Protein 14g protein.
GOAT CHEESE BREAD PUDDING
Provided by Tracey Medeiros
Categories Milk/Cream Egg Side Bake Vegetarian Quick & Easy Goat Cheese Fall Atlanta Georgia Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
- Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
- Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
- Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.
HAM AND CHEESE BREAD PUDDING
This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease 11x7-inch baking dish.
- Spread 1 side of each bread slice with butter.
- Cut into 1-inch cubes and place on bottom of prepared dish.
- Top with ham and sprinkle with cheese.
- Beat eggs in medium bowl.
- Whisk in milk, mustard, salt and pepper.
- Pour egg mixture evenly over bread mixture.
- Cover; refrigerate at least 6 hours or overnight.
- Preheat oven to 350 degrees.
- Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
- Garnish, if desired and then cut into squares.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 20.4, SaturatedFat 11.4, Cholesterol 143.7, Sodium 1010, Carbohydrate 18.2, Fiber 0.9, Sugar 0.4, Protein 20.4
SAVOURY BREAD AND CHEESE PUDDING
A savoury pudding made with white bread, eggs, Cheddar and Parmesan cheese. Quick and easy comfort food.
Provided by sashasawchai
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
- Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
- Bake for 20 minutes or until golden brown, checking frequently.
BLUE CHEESE BREAD PUDDING
You can play with the flavor of this recipe by changing the type of blue cheese you use-from sharp Stilton to saltier Gorgonzola.-Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small skillet over medium heat, melt butter. Add onion; cook and stir until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until onion is golden brown. Add garlic; cook 2 minutes longer., Place half of the bread in a greased 13x9-in. baking dish. Layer with onion mixture and half of blue cheese. Top with remaining bread and blue cheese., In a large bowl, whisk the eggs, egg yolks, cream, salt and pepper. Pour over bread; let stand for 15 minutes or until bread is softened., Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.
Nutrition Facts : Calories 667 calories, Fat 48g fat (27g saturated fat), Cholesterol 299mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 3g fiber), Protein 19g protein.
SAVORY BREAD PUDDING WITH BROCCOLI AND GOAT CHEESE
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Rub the bread slices, front and back, with the cut clove of garlic. Cut into cubes. Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients. Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk. Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while. Remove the bowl with the soaked bread from the refrigerator. Break up the bread with your hands. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
- In a large bowl, beat together the eggs and goat cheese. Beat in the milk. Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread. Stir well to combine. Let sit for 15 to 30 minutes.
- Meanwhile, heat the oven to 350 degrees. Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove. Oil or butter the dish. Mince any remaining garlic from the halves you used to rub the bread and the dish. Break up the broccoli crowns into florets and steam for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
- Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste. Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. Stir into the bread mixture.
- Scrape the bread mixture into the baking dish. If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake 50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams
FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
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