SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS
Provided by Sandra Lee
Categories main-dish
Time 1h30m
Yield 12 mini bread puddings
Number Of Ingredients 10
Steps:
- Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
- Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
- In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
- Preheat the oven to 325 degrees F.
- Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.
- Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .
ROUND 2 RECIPE - SAVORY BREAD PUDDING WITH HAM
Provided by Sandra Lee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut all the bread into cubes. Heat the canola oil over medium heat, add the onion and saute until softened and translucent, about 5 minutes. Add the thyme leaves and salt and pepper, to taste. Add the diced ham, stir to combine and saute for another 1 to 2 minutes. Put the bread in a 9 by 13-inch baking dish and add the onion and ham mixture. Toss together.
- Whisk the eggs and the milk in a small bowl, and season with salt and pepper, to taste. Pour the egg mixture over the bread mixture and let it sit for 15 minutes. Bake until the top is golden brown and the middle is set, about 30 to 35 minutes. Remove from the oven and serve.
ROUND 2 RECIPE: BREAD PUDDING
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Spray 4 (7-ounce) ramekins with nonstick cooking spray. Place onto a baking sheet and set aside.
- In a large bowl combine egg, milk, pumpkin pie spice, brown sugar and French Toast batter. Whisk together until well blended. Add bread and mix so that all the bread is coated. Cover and let sit for 30 minutes to 1 hour in the refrigerator.
- Preheat oven to 325 degrees F.
- Evenly divide the bread and batter mixture among the 4 ramekins. Place in the preheated oven and bake for 30 to 40 minutes or until set.
- Serve warm and top with Brown Sugar Banana Syrup.
- For Syrup:
- In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm.* Serve over French toast.
- For French toast:
- Preheat oven to 400 degrees F.
- Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
- In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
- Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread.
- Serve hot with Brown Sugar Banana Syrup.
SAVORY BREAD PUDDING
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
- In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
- Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
- Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
- In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
- Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.
BREAD PUDDING FOR TWO
THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.
SIMPLE AND RUSTIC SAVORY BREAD PUDDING
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
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
EASY BREAD PUDDING FOR 2
THE BEST THINGS about this dessert are it's easy to make and uses ingredients I usually have. Besides making it often for my husband and me, I have made it several times for unexpected company. It satisfies a sweet tooth without being too rich. -Jean Loomer, South Windsor, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place bread in a greased 1-qt. baking dish. In a bowl, whisk egg and milk. Stir in the brown sugar, butter, cinnamon, nutmeg and salt. Pour over bread; sprinkle with raisins. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream.
Nutrition Facts :
SARAH'S SAVOURY BREAD AND CHEESE PUDDING
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
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
INDIVIDUAL SAVOURY BREAD PUDDINGS
A cross between a souffle and a bread pudding is a special way to serve eggs without fussing. Try a dollop of salsa on these puffed puddings. Suggested accomaniment: spinach salad with orange segments, and slices of smoked ham. Tip: To make ahead - After step 3, cover and refrigerate for up to 18 hours.
Provided by Cecily Parsley
Categories High In...
Time 50m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
- In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
- In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups.
- Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.
BREAD PUDDING WITH SAUCE
This warm pudding is a traditional winter favorite, and for a good reason. The rich, cinnamony flavor is perfect for the holidays, and the decadent, buttery sauce is such an amazing complement. You can use actual rum instead of extract, just for grown-ups. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 413 calories, Fat 19g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 349mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
SAVORY ASPARAGUS BREAD PUDDING
Make and share this Savory Asparagus Bread Pudding recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h10m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
- Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
- In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
- Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
- Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
- Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.
Nutrition Facts : Calories 411.1, Fat 14.5, SaturatedFat 7.1, Cholesterol 134.9, Sodium 1319.4, Carbohydrate 50.9, Fiber 3.6, Sugar 4.9, Protein 20
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