Herb And Scallion Bread Pudding Recipes

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SAVORY BREAD PUDDING WITH HERBS AND CHEESE



Savory Bread Pudding with Herbs and Cheese image

Chewy, soft, and crispy with a healthy dose of gooey cheese this Savory Bread Pudding is what true comfort food tastes like!

Provided by Nancy Buchanan

Categories     Side Dish

Time 12h10m

Number Of Ingredients 12

1 lb. baguette or sourdough bread
1/4 cup butter, unsalted
2 shallots, sliced
1/2 cup dry white wine
6 large eggs
2 1/4 cups half and half
2 teaspoons salt
1 teaspoon white pepper
1 1/4 cups Gruyere cheese, shredded
1 1/4 cups swiss cheese, shredded
1/4 cup fresh chives, minced
1/4 cup fresh sage, minced

Steps:

  • Cut the bread into 1 1/2 inch cubes. If your bread is very fresh, put the cubes on a sheet pan and place in a 200-degree oven while you prep the other ingredients.
  • Melt the butter in a small skillet over medium-high heat and add the shallots. Saute the shallots until they are soft and translucent.
  • Add the wine and increase the heat to high. Boil the wine mixture until the liquid is reduced to about 2 tablespoons. Set aside to cool.
  • In a large bowl, add the eggs and half and half and whisk. Add the herbs, cheese, shallot mixture and salt and pepper. Stir to combine.
  • Add the bread and stir until thoroughly coated with the custard.
  • Grease a 9 x 13 inch casserole and pour the bread and custard mixture in.
  • Cover with plastic wrap and refrigerate for one hour or overnight.

Nutrition Facts : Calories 518 kcal, Carbohydrate 35 g, Protein 22 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 218 mg, Sodium 1164 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

HERB-AND-SCALLION BREAD PUDDING



Herb-and-Scallion Bread Pudding image

If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the meat is resting. Then return it to the 375-degree oven with the Brussels sprouts for 10 minutes to ensure a crisp, golden-brown top.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h45m

Number Of Ingredients 12

10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves)
1/2 cup packed fresh parsley, coarsely chopped
1/4 cup packed fresh sage, coarsely chopped
2 tablespoons fresh thyme, coarsely chopped
4 tablespoons unsalted butter, plus more for dish
4 stalks celery, chopped
3 garlic cloves, minced
Coarse salt and freshly ground pepper
2 bunches scallions, thinly sliced
8 large eggs, lightly beaten
2 cups chicken stock
2 cups heavy cream

Steps:

  • Combine bread, parsley, sage, and thyme in a large bowl. Melt butter in a large skillet over medium-high heat. Reduce heat to medium. Cook celery and garlic with a pinch of salt until celery is tender, 10 to 12 minutes. Add scallions and cook until tender but still bright green, about 4 minutes. Pour mixture into bowl with bread and stir. Let cool.
  • Preheat oven to 325 degrees. Butter a 3-quart round baking dish (2 to 3 inches deep) or a 9-by-13-inch baking dish. Whisk together eggs, stock, heavy cream, 2 teaspoons salt, and some pepper. Pour over bread mixture and toss until bread is evenly soaked. Transfer to baking dish, pressing into corners, and dot top with butter.
  • Bake until top puffs and center is set, about 1 hour. Tent with foil to keep warm until ready to serve.

HERB & APPLE BREAD PUDDING



Herb & Apple Bread Pudding image

Provided by Ina Garten

Categories     side-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14

8 cups (3/4-inch diced) bread cubes, such as a country boule, crusts removed
4 tablespoons (1/2 stick) unsalted butter
3 ounces pancetta, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1 1/2 cups chopped celery (2 large stalks)
1 Granny Smith apple, peeled and chopped
1/2 cup medium or dry sherry
2 tablespoons minced fresh rosemary leaves
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves
5 extra-large eggs
2 cups heavy cream
1 cup chicken stock, preferably homemade
2 cups freshly grated Gruyere cheese, lightly packed (8 ounces)

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.

HERBED BREAD PUDDING



Herbed Bread Pudding image

Provided by Anne Burrell

Categories     side-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 9

6 eggs
1 cup milk
1 cup heavy cream
3/4 cup finely grated gruyere cheese
Pinch cayenne pepper
Kosher salt
1/4 cup finely chopped fresh herbs (I like a mixture of parsley, oregano and chives)
3 cups day-old bread, some of the crusts removed (if you are a crust person leave it all) and cut into 1/2-inch chunks
Nonstick cooking spray

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
  • Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.

SAVORY HERB BREAD PUDDING



Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
  • Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
  • Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
  • Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

SCALLION-CHEDDAR CORNBREAD STUFFING



Scallion-Cheddar Cornbread Stuffing image

This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.

Provided by Melissa Clark

Categories     stuffing and dressing, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons unsalted butter, plus more for greasing the pan
1 bunch scallions
1 celery rib, including leaves, thinly sliced
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
3 large eggs
6 cups stale cornbread, crumbled into large chunks
1 tablespoon chopped fresh sage or rosemary
Pinch of ground cayenne (optional)
1 1/2 cups turkey or chicken stock, plus more as needed
1 cup grated sharp Cheddar
1/4 cup grated Parmesan
1/4 cup chopped parsley

Steps:

  • Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
  • Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
  • In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
  • Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
  • Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
  • When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS



Savory Bread Pudding With Artichokes, Cheddar and Scallions image

Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for greasing the pan and foil
2 1/4 cups milk
6 large eggs
1 teaspoon kosher salt
1 large baguette (10 to 12 ounces), cut into 1-inch cubes
12 ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
6 scallions, trimmed and cut into 2-inch lengths
3/4 packed cup parsley leaves, plus more for serving
1 large garlic clove, finely grated or minced
1 teaspoon Tabasco or other hot sauce, plus more for serving
8 ounces grated Cheddar (2 cups)
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
  • In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
  • In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
  • Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
  • Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

GARLIC AND HERB BREAD PUDDING



Garlic and Herb Bread Pudding image

A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.

Provided by swissms

Categories     Savory

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup sun-dried tomato, packed without oil
2 teaspoons olive oil
2 tablespoons minced garlic
2 cups nonfat milk
2 large eggs
2/3 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated fresh parmesan cheese, divided
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups cubed Italian bread (1-inch cubes)
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
  • Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
  • Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

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