My Savory Autumn Bread Pudding Recipes

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SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS



Savory Bread Pudding with Mushrooms and Leeks image

This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.

Provided by muttoneer

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 12

Number Of Ingredients 13

4 ½ tablespoons butter, divided
1 (1 pound) loaf day-old sourdough bread
4 leeks, chopped, or more to taste
5 cloves garlic, minced, or more to taste
1 pound portobello mushrooms, chopped
1 pound cremini mushrooms, chopped
salt and ground black pepper to taste
3 cups heavy cream
8 eggs
1 cup grated Parmesan cheese
1 cup shredded Gruyere cheese
1 teaspoon dried thyme, or to taste
1 teaspoon dried parsley, or to taste

Steps:

  • Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
  • Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
  • Bake in the preheated oven until tops begin to brown, about 40 minutes.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 31.2 g, Cholesterol 232.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 511 mg, Sugar 3.2 g

MY SAVORY AUTUMN BREAD PUDDING



My Savory Autumn Bread Pudding image

I came up with this recipe after a chilly windy day got me thinking of autumn, my favorite season! It took me several days to figure everything out just the way I wanted, and luckily, it came out phenominal! A rich, savory blend of sausage, pears, bacon, shallots, and blue cheese with just a hint of spicy brown mustard. Needless...

Provided by Kelly Williams

Categories     Breads

Time 1h50m

Number Of Ingredients 13

1 (16 oz.) pkg. mild, sweet or hot ground italian sausage (i like johnsonville's)
1 large shallot chopped fine, (1/4 cup chopped)
1 large bosc pear, peeled and cut bite-sized
3 large (or extra-large) eggs
4 strips bacon, cooked crisp and broken bite-sized
2 tbl. real butter
1 tsp. dark brown sugar
2 cups heavy whipping cream, (1 pint)
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 long skinny french baguette, 8 oz. loaf
2 tbl. spicy brown mutard (or whole grain)
1 (5 oz.) container crumbled blue cheese (1 cup crumbled)

Steps:

  • 1. Place bacon on foil-lined, sided (not flat), cookie sheet. Sprinkle with a little pepper if desired and bake for 15 minutes in preheated 375 degree oven turning once. Remove to paper towels to drain and cool. Break into bite-sized pieces. In small frying pan, saute sausage until done, breaking into dime-sized pieces as it cooks. Remove to paper towels with bacon. Pour out grease, rinse and wipe clean. Saute pears and shallots in butter and dark brown sugar, (can sub light brown), for 5-7 minutes til onions are tender and pears are still a little crisp. Remove from heat and set aside. In large (4-cup) glass measuring pitcher (or small bowl), whisk eggs well. Whisk in heavy whipping cream, salt and pepper. Slice open baguette and spread insides evenly with mustard to cover. Use a tad more if needed. Slice first half lengthwise again, hold the 2 pieces together, and slice into 1" pieces. Spray inside of a deep, 2 1/2 qt. (or larger) baking dish with butter-flavored spray (I like Crisco's), and place cut up baguette pieces on the bottom to cover. Cut up second half of baguette the same way and place into medium-sized bowl. To bowl add the sausage, bacon, shallots and pears (butter and all), and blue cheese. Toss with spoon to mix. Dump over baguette pieces in baking dish. Arrange top nicely adjusting a few pieces to make it even. Slowly pour egg and cream mixture over evenly. Place baking dish into shallow roaster. Fill roaster 1" deep with hot tap water. Bake in 350 degree oven for 50-55 minutes til knife inserted near center comes out clean and top is nicely browned and lightly crispy. Cool 5-10 minutes. Serve anytime of day for breakfast, brunch, lunch or supper! Prepare to be WOWed!
  • 2. *Tip: I always cook my whole pound of bacon in the oven, use what I need, wrap the rest in a clean papertowel and freeze in a ziploc baggie for ease of future use and a one-time mess/cleanup! When you need to use some, take out how ever many strips you need, place on a sheet of papertowel and cover with another and microwave on high for 8-10 seconds until re-sizzling. Wah-lah!

SIMPLE AND RUSTIC SAVORY BREAD PUDDING



Simple and Rustic Savory Bread Pudding image

This rustic bread pudding goes really well with a raw veggie salad on a crisp bed of lettuce. Feel free to add anything else you would like to have in it. Any hard cheese of your liking that can be grated...oh wait...and maybe dollops of goat cheese...oh my...have fun!

Provided by luvcookn

Categories     Savory

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 onion, rough chop
2 -4 garlic cloves, rough mince
4 eggs, lightly beaten
3/4 cup milk
1/4 cup white wine or 1/4 cup broth
6 -8 whole grain buns, depending on the size
1 1/2 cups shredded cheese
1/4 cup parmesan cheese
1/2 teaspoon Dijon mustard
1/2 teaspoon paprika
1 dash cayenne
salt and pepper

Steps:

  • Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
  • In large bowl, whisk the eggs.
  • Add the milk, wine or broth, and whisk again.
  • Tear the buns into medium to large pieces and add into the milk mixture.
  • Soak for 5 minutes.
  • Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
  • Grease a casserole dish or deep pie plate.
  • Bake at 325 degrees for 35 minutes or so.

Nutrition Facts : Calories 348.1, Fat 24.6, SaturatedFat 13.8, Cholesterol 265.8, Sodium 647.1, Carbohydrate 10.2, Fiber 0.5, Sugar 1.8, Protein 19

AUTUMN BREAD PUDDING



Autumn Bread Pudding image

Make and share this Autumn Bread Pudding recipe from Food.com.

Provided by Mary in LA.

Categories     Apple

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter (softened)
1 1/2 cups domino light brown sugar (packed)
1 1/2 cups water
2 tablespoons light corn syrup
1 cinnamon stick (3 in)
3 whole cloves
2 -3 whole wheat rolls (cubed and toasted)
1 banana (sliced)
1 apple (peeled, cored and sliced)
1/2 cup raisins
1/4 cup peanuts
1/4 cup almonds (sliced)

Steps:

  • Preheat oven 350°F.
  • With butter, grease a 1 quart shallow baking dish.
  • In medium saucepan, combine brown sugar, water, corn syrup, cinnamon, and cloves.
  • Bring to a boil over med heat, stirring occasionally.
  • Reduce heat and simmer.
  • Remove from heat and cool slightly.
  • In baking dish,arrange ingredients in a single layer of bread, bananas, apples, raisins, peanuts and almonds.
  • Remove and discard spices from sugar syrup. Slowly pour syrup over bread and fruit mixture to moisten bread well.
  • Reserve some syrup to use at serving.
  • Cover and bake for 20- 25 minutes or until apples are tender.
  • Uncover and continue baking 10-15 minutes until pudding top is.
  • crisp and golden.
  • Serve warm with syrup and whipped cream if desired.

Nutrition Facts : Calories 428.4, Fat 10.6, SaturatedFat 3.2, Cholesterol 10.2, Sodium 134.2, Carbohydrate 84.6, Fiber 3.6, Sugar 68.4, Protein 4.6

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