Katie Lees Ham And Cheese Breakfast Bread Pudding Recipe 155

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KATIE LEE'S HAM AND CHEESE BREAKFAST BREAD PUDDING



Katie Lee's Ham and Cheese Breakfast Bread Pudding image

Katie Lee's Ham and Cheese Breakfast Bread Pudding

Provided by The Rachael Ray Staff

Number Of Ingredients 16

1 tablespoon olive oil
1 onion
minced
1 red bell pepper
diced
3 cups milk
10 eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 loaf brioche
country white bread or leftover rolls
cut into 1-inch cubes (about 12 cups)
2 cups cooked ham
diced
2 cups shredded cheddar cheese (about 6 ounces)

Steps:

  • Heat olive oil in a medium skillet
  • Add onions and red bell pepper, and saut until onions are translucent, about 7 minutes
  • Remove from heat and let cool
  • In a large mixing bowl, whisk together milk, eggs, salt, pepper and garlic powder
  • Stir in bread, ham, onion-pepper mix and cheese
  • Pour into a greased 9x13 baking dish and cover with foil
  • Refrigerate at least one hour and up to overnight
  • Bake at 350F for 45 minutes
  • Remove foil and bake 10-15 minutes more until golden brown
  • Serve immediately

HOT CHOCOLATE BREAD PUDDING



Hot Chocolate Bread Pudding image

Provided by Katie Lee Biegel

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 13

Butter or nonstick cooking spray, for greasing the baking dish
3 cups half-and-half
3 cups whole milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 packets hot chocolate mix
3 large eggs plus 6 large egg yolks
1 loaf country white bread, cut into 1 1/2-inch cubes
12 ounces chocolate chips
2 cups mini marshmallows
Confectioners' sugar and whipped cream, for serving

Steps:

  • Grease a 9-by-13-inch baking dish with butter or cooking spray.
  • In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream.

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 11

Butter, for greasing
1 tablespoon olive oil
1 medium yellow onion, minced
1 pound breakfast sausage, crumbled
10 large eggs
3 cups milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 loaf day-old brioche or country white bread, cut into 1 1/2-inch cubes (about 12 cups)
2 cups shredded Cheddar (about 6 ounces)

Steps:

  • Grease a 9-by-13-inch baking dish with butter.
  • Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
  • In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
  • Preheat the oven to 350 degrees F.
  • Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately.

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

KATIE LEE'S HAM AND CHEESE BREAKFAST BREAD PUDDING RECIPE - (1.5/5)



Katie Lee's Ham and Cheese Breakfast Bread Pudding Recipe - (1.5/5) image

Provided by AnnaMaria507

Number Of Ingredients 11

o 1 tablespoon olive oil
o 1 onion, minced
o 1 red bell pepper, diced
o 3 cups milk
o 10 eggs
o 1 teaspoon kosher salt
o 1/2 teaspoon black pepper
o 1/4 teaspoon garlic powder
o 1 loaf brioche, country white bread or leftover rolls, cut into 1-inch cubes (about 12 cups)
o 2 cups cooked ham, diced
o 2 cups shredded cheddar cheese (about 6 ounces)

Steps:

  • Heat olive oil in a medium skillet. Add onions and red bell pepper, and sauté until onions are translucent, about 7 minutes. Remove from heat and let cool. In a large mixing bowl, whisk together milk, eggs, salt, pepper and garlic powder. Stir in bread, ham, onion-pepper mix and cheese. Pour into a greased 9x13" baking dish and cover with foil. Refrigerate at least one hour and up to overnight. Bake at 350ºF for 45 minutes. Remove foil and bake 10-15 minutes more until golden brown. Serve immediately

HAM & SWISS BREAD PUDDING



Ham & Swiss Bread Pudding image

This rich and hearty brunch dish is loaded with ham, mushrooms and cheese, plus layers of sliced French bread. It's a terrific choice when you have overnight guests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup plus 3 tablespoons butter, melted, divided
18 slices day-old French bread (3/4 inch thick), divided
1/2 cup stone-ground mustard
1-1/2 cups cubed fully cooked ham
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/4 cup chopped green onions
2 cups shredded Swiss cheese
8 large eggs
4 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Warm maple syrup, optional

Steps:

  • Pour 1/4 cup butter into a 13x9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange 9 slices in baking dish. , In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook until crisp-tender, about 1 minute longer. Spoon over bread; sprinkle with cheese. Arrange remaining bread on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread., Place dish in a larger roasting pan; add 1 in. of hot water to larger pan. Bake at 325° until a knife inserted in the center comes out clean, 50-60 minutes. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.

Nutrition Facts : Calories 858 calories, Fat 69g fat (41g saturated fat), Cholesterol 415mg cholesterol, Sodium 1152mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.

HAM AND CHEESE BREAD PUDDING



Ham and Cheese Bread Pudding image

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

8 ounces French bread
3 tablespoons butter, softened
8 ounces ham
2 cups cheddar cheese, shredded, mild to sharp according to taste
3 eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

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

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

I assemble this dish the day before our grandchildren visit, giving me more time for fun with them! -Alma Andrews, Live Oak, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

12 slices white bread
1 package (8 ounces) cream cheese, cubed
12 large eggs
2 cups whole milk
1/3 cup maple syrup
1/4 teaspoon salt

Steps:

  • Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

Nutrition Facts :

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE



Bread Pudding with Ham, Leeks, and Cheese image

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

2 tablespoons unsalted butter, plus more for dish
1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyere cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)

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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