Irish Cheddar And Vegetable Bread Pudding Recipes

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CHEDDAR AND VEGGIE BREAD PUDDING



Cheddar and Veggie Bread Pudding image

A bit like an omelet, but still a really different breakfast, brunch or dinner. Intriguing combination of taste and texture with a bit of a kick.

Provided by littleturtle

Categories     One Dish Meal

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, finely chopped
8 ounces mushrooms, thinly sliced
1 (10 ounce) package asparagus (or 5 oz of your choice with 5 oz spinach) or 1 (10 ounce) package green beans (or 5 oz of your choice with 5 oz spinach)
1/4 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices white bread, buttered & halved (crusts removed)
2 cups sharp cheddar cheese, shredded (8 oz)
3 large eggs
1 cup 2% low-fat milk
1 (4 ounce) can chopped green chilies, drained
4 slices white bread, cut into 1 " cubes (crusts removed)
2 dashes paprika (to garnish)

Steps:

  • Preheat oven to 375°F.
  • In a skillet, heat oil for 1 minute over medium heat, then saute onions until slightly soft (2-3 minutes).
  • Add the mushrooms and saute, stirring continuously, for another 2-3 minutes.
  • Add the broccoli, asparagus, or green beans along with mustard, salt, and pepper; cover and cook for 2 minutes.
  • Line a lightly greased 13"x9"x2" baking dish with 4 slices buttered bread, top with 1/2 of the vegetable mixture, and sprinkle 1/2 of the cheese over that.
  • Combine the eggs, milk, and chilies in a medium sized bowl, pour into the baking dish then layer on remaining bread, vegetables, and cheese.
  • Sprinkle with paprika.
  • Bake, covered with foil, for 15 minutes.
  • Uncover and bake for another 10-15 minutes (until puffed and set like custard).

Nutrition Facts : Calories 569.9, Fat 32.7, SaturatedFat 15.2, Cholesterol 222.8, Sodium 1100.8, Carbohydrate 42.3, Fiber 5.2, Sugar 10.5, Protein 29.1

IRISH BREAD AND BUTTER PUDDING



Irish Bread and Butter Pudding image

Bread puddings are a favorite dessert in Ireland, especially among Irish children. This dish is delightfully simple to make yet very delicious and satisfying.

Provided by Sommer Clary

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 cup sugar
1/4 teaspoon salt
4 tablespoons unsalted butter
6 slices of white crust- on bread (preferably potato bread)
1/3 cup raisins
2 cups milk
2 eggs

Steps:

  • Spread bread slices out on a cutting board and leave out for a few hours to stale a bit.
  • Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside.
  • Spread butter evenly over the six slices of bread (one side only-not both!), and cut the slices in to fourths.
  • Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction.
  • Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture.
  • Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid.
  • Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

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

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

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

FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS



Farmhouse Cheese and Caraway Soda Bread Puddings image

Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.

Provided by Ruth Cousineau

Categories     Bread     Cheese     Appetizer     Side     Bake     St. Patrick's Day     Cheddar     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Irish soda bread:
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon caraway seeds
1 cup well-shaken buttermilk
2 tablespoons unsalted butter, melted
Puddings:
3 ounces sharp white Cheddar cheese, coarsely grated (1 1/4 cups)
1/4 cup grated Parmigiano-Reggiano
4 large eggs
2 1/2 cups whole milk
Special Equipment
8 (6-ounce) ramekins or a 2-quart shallow gratin or baking dish

Steps:

  • Make soda bread:
  • Preheat oven to 375°F with rack in middle.
  • Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
  • Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
  • Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
  • Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
  • Make puddings:
  • Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
  • Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
  • Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
  • Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
  • Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
  • Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

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