Meat Lovers Bread Pudding Recipes

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BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

This delicious blueberry bread pudding is made with fresh blueberries. Try this recipe for tasty blueberry bread pudding -- your family will love it!

Provided by Diana Rattray

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 18

For the Blueberry Bread Pudding:
3 cups milk
3 large eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon lemon zest, optional
5 to 6 cups day-old torn French or Italian bread or rolls
2 cups fresh blueberries
3 tablespoons powdered sugar
For the Lemon Sauce:
1 1/2 cups water
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Dash salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon butter

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
  • Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
  • Add the bread and let the mixture stand for 10 to 15 minutes.
  • Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
  • Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
  • Add about an inch of very hot water to the large outer pan.
  • Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
  • Gather the ingredients.
  • Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
  • Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
  • Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
  • Stir in the lemon zest, lemon juice, and butter. Stir to blend.
  • Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

Nutrition Facts : Calories 382 kcal, Carbohydrate 75 g, Cholesterol 81 mg, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, Sodium 295 mg, Sugar 56 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g

MEATBALL BREAD PUDDING



Meatball Bread Pudding image

The ingredients in this dish are similar to the ones my mom uses to make meatballs--tomatoes, ground beef, cheese, and herbs bound together with eggs. A great way to use dried-out leftover bread.

Provided by amanda1432

Categories     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

8 ounces ground beef
¾ cup chopped onion
1 clove garlic, crushed
¼ cup red wine
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 teaspoon sea salt
3 eggs
1 tablespoon brown sugar
⅓ cup half-and-half cream
8 slices day-old bread, cubed
½ cup low-sodium chicken broth
¼ cup grated Romano cheese

Steps:

  • Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
  • Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

Nutrition Facts : Calories 402 calories, Carbohydrate 36.4 g, Cholesterol 189.7 mg, Fat 16.5 g, Fiber 2.7 g, Protein 22.6 g, SaturatedFat 6.9 g, Sodium 1139.1 mg, Sugar 9.9 g

MEAT LOVER'S BREAD PUDDING



Meat Lover's Bread Pudding image

Your family will love this cheesy bread pudding made with beef and sausage! To save time in the kitchen, use 3 cups thawed Make-Ahead Seasoned Ground Beef and Sausage from your freezer.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 10

Number Of Ingredients 13

1 lb ground beef round
1/2 lb bulk Italian pork sausage
1 container (8 oz) refrigerated prechopped onion, celery and bell pepper
1 cup marinara sauce
1 cup half-and-half
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 eggs
2 boxes (9.5 oz each) frozen five-cheese Texas toast, cut into 1-inch cubes
2 cups shredded Italian cheese blend (8 oz)
Small fresh basil leaves, if desired
Additional marinara sauce, heated, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, sausage and onion mixture over medium heat 8 to 10 minutes, stirring occasionally, until beef and sausage are thoroughly cooked; drain. Stir in 1 cup marinara sauce.
  • In medium bowl, beat half-and-half, Italian seasoning, garlic salt, pepper and eggs with wire whisk until blended.
  • Layer half of the Texas toast in baking dish; top with half of the meat mixture and 1 cup of the cheese blend. Repeat layers. Pour egg mixture over top.
  • Bake uncovered 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish with basil. Serve with additional marinara sauce.

Nutrition Facts : Calories 413, Carbohydrate 27 g, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 755 mg

BREAKFAST/DINNER BREAD PUDDING



Breakfast/Dinner Bread Pudding image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for the baking dish
3 tablespoons oil
2 pounds lunch meat, diced (I'm using a combination of ham and bacon)
1 cup diced onion (I'm using yellow)
2 cups whole milk
1 teaspoon paprika (I'm using smoked)
1/2 teaspoon chile flakes, optional
6 large eggs
Kosher salt and freshly ground black pepper
2 cups grated cheese (I'm using Cheddar)
10 slices day-old bread, torn up (I'm using sandwich bread)
Maple syrup, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
  • Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
  • In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
  • Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.

SAVORY BREAD PUDDING



Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

MEAT LOVERS BREAKFAST BREAD



Meat Lovers Breakfast Bread image

This is a hearty, meaty breakfast bread that is as versatile as your imagination wants to let it be. Add as many meats and ingredients as you like, or simply scale it back to simply Ham and Cheese. All delicious, however, we like the Meat Lovers Breakfast bread the best.

Provided by LilPup

Categories     Breads

Time 1h

Yield 2 pieces, 12 serving(s)

Number Of Ingredients 9

2 Pillsbury Grands refrigerated buttermilk biscuits
2 tablespoons olive oil
6 ounces sausage
1 cup ham
6 slices bacon
1 cup sharp cheddar cheese
3/4 cup Italian cheese
1 ounce ranch dressing mix
1/4 cup jalapeno

Steps:

  • Preheat oven to 350 degrees.
  • Prepare a bundt pan.
  • Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
  • Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
  • Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
  • Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well.
  • Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly.
  • Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.

Nutrition Facts : Calories 162.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 27, Sodium 469.5, Carbohydrate 3.7, Fiber 0.1, Sugar 0.7, Protein 7.6

MEAT LOVER'S BREAD SALAD



Meat Lover's Bread Salad image

Growing up, we loved visiting a sandwich joint in Nebraska. The awesome sandwiches inspired my salad of bread and cold cuts for meat lovers everywhere. -Molly Atherton, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (2 cups each).

Number Of Ingredients 14

1-1/2 cups canola oil
2/3 cup tarragon vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound fully cooked ham, chopped
1/2 pound cooked turkey, chopped
1/2 pound cooked roast beef, chopped
1/2 pound thinly sliced hard salami
1/2 pound sliced pepperoni
1 medium head iceberg lettuce, torn
2 medium tomatoes, seeded and chopped
2 to 3 Italian rolls, cubed
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the first five ingredients. Cover and refrigerate 1 hour., Just before serving, whisk dressing again. Add meats, lettuce, tomatoes, cubed rolls and cheese; toss to coat.

Nutrition Facts : Calories 584 calories, Fat 49g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 1260mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY



Meat Lovers Sandwich Roll Recipe by Tasty image

Here's what you need: sandwich bread, large egg, mayonnaise, provolone cheese, mortadella, ham, capicola, pepperoni, salami, peperoncini, unsalted butter, garlic powder, italian seasoning

Provided by Claire Nolan

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

12 slices sandwich bread
1 large egg, beaten
¼ cup mayonnaise
9 slices provolone cheese
5 slices mortadella
8 slices ham
12 slices capicola
14 slices pepperoni
16 slices salami
1 cup peperoncini
4 tablespoons unsalted butter
½ teaspoon garlic powder
½ teaspoon italian seasoning

Steps:

  • Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
  • Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
  • Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
  • Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
  • Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
  • Let the roll sit for 5 minutes before cutting into thick slices.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

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From delishably.com


BREAD PUDDING RECIPE - MESS FOR LESS
2020-10-12 Sprinkle the bread with the dried cranberries. Add eggs, milk, sugar, vanilla and cinnamon to a medium mixing bowl. Beat together. Pour the egg mixture over the bread making sure to cover all the bread evenly. Sprinkle the brown sugar on top. Bake in a 350 degree oven preheated oven for 45 minutes.
From messforless.net


MEAT LOVERS PIZZA BREAD - SWIRLS OF FLAVOR
2017-01-20 2 ounces thin-sliced pepperoni, about 1/3 cup 1 cup shredded mozzarella cheese 2 Tbs. butter, melted 2 Tbs. grated Parmesan cheese Instructions Preheat oven to 400F. In large non-stick skillet cook ground beef, 1/2 tsp. oregano, garlic powder and kosher salt until browned, stirring frequently. Drain any excess drippings.
From swirlsofflavor.com


MEAT LOVERS PIZZA BREAD | RECIPE | MEAT LOVERS PIZZA, MEAT LOVERS ...
More information. Meat Lovers’ Pizza Bread is brimming with seasoned saucy ground beef, spicy pepperoni and three cheeses. A hearty appetizer, our Pizza Bread is a crowd-pleasing easy recipe to make. A perfect pizza recipe for game day, entertaining and the holidays! #pizza #appetizer #stuffedpizza #meatlovers #easyrecipe #crowdpleaser # ...
From pinterest.com


EASY MEAT LOVERS PIZZA PULL APART BREAD - ALL RECIPES GUIDE
2021-03-22 instructions : Preheat oven to 350 degrees Cut pizza dough or biscuit into quarters (as shown in the picture) Cut the pepperoni into smaller pieces Mix all the ingredients in a bowl and stir until the oil is evenly distributed over each piece of dough
From allrecipesguide.net


BACON, HAM & SAUSAGE BREAKFAST CASSEROLE - RED MEAT LOVER
2020-12-03 Next, spread the diced ham, sausage, chopped green onions, 1/2 cup of the shredded cheddar cheese and 1/3 of the chopped bacon on top of the bread. Evenly pour the egg mixture on top and sprinkle with paprika. Cover your casserole and let sit in the fridge overnight. The next morning, preheat your oven to 350 degrees Fahrenheit.
From redmeatlover.com


BREAD AND BUTTER PUDDING - RECIPETIN EATS
2020-09-25 Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk. Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart).
From recipetineats.com


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