HAM-AND-CHEESE BRIOCHE PUDDING
Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.
Provided by David Tanis
Categories brunch, dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
- In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
- Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
- Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 23 grams, Carbohydrate 37 grams, Fat 59 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 33 grams, Sodium 1297 milligrams, Sugar 9 grams, TransFat 0 grams
MUSHROOM AND CHEESE BRIOCHE
Steps:
- For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes.
- In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
- In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
- Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
- For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
- As the water reaches the boiling point, reduce the heat and allow the water to simmer.
- Add 1 tablespoon vinegar to the water. Swirl the water around.
- Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
- Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
- Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
- Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
- For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
- A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
- Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
- Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
- Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
- By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
- Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.
EASY HAM AND CHEESE BREAKFAST CASSEROLE
I love making casseroles like this one for breakfast! You can pretty much use any kind of bread - I like to use odds and ends like leftover buns or rolls, etc. You can mix and match the meat and cheese too, but this is a great basic country ham and Cheddar cheese version. I used leftover brioche buns for the bread.
Provided by Rebekah Rose Hills
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
- Whisk milk, eggs, milk, and salt together in a bowl.
- Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
- Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 35.3 g, Cholesterol 301.2 mg, Fat 25.1 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 12 g, Sodium 1183 mg, Sugar 7.1 g
HAM AND CHEESE BREAD PUDDING
This is like a hot ham and cheese sandwich! Velvety comfort food in a dense cloak of eggs and bread, both creamy and crunchy in the same bites. I've been on a tangent to utilize ingredients I have on hand in a creative fashion and I came up with this savory bread pudding because of a need to use up some homemade bread that was starting to go stale. I used homemade beer bread, but you could use sourdough, wheat bread, or any other 'sturdy' bread just as well. I used 1% milk with great success, but please use whatever you have on hand. Gruyere or Swiss cheese could be used in place of the Parmesan. Prep time includes refrigeration time. Some might like this for brunch, but I've had it for breakfast, lunch, and dinner and it's very satisfying. It packs very well as a brown bag lunch for me to take to work too. If the ham were left out, it would make a fabulous side dish to your roasted pork loin or other roast meat.
Provided by bikerchick
Categories One Dish Meal
Time 9h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
- Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
- Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
- Remove from heat and let cool slightly.
- In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
- After combining thoroughly, mix in cheese.
- Spread onion and ham mixture uniformly over bread cubes.
- Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
- Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
- Remove pan from refrigerator 1/2 hour before preheating oven.
- Preheat oven to 350°F.
- Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
- Let rest 5 minutes before cutting.
- Leftovers reheat wonderfully.
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
BREAD PUDDING WITH HAM, LEEKS, AND CHEESE
Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
- Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
- Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
- Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.
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