Savory Asparagus Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY BREAD PUDDING WITH SWISS CHARD AND RED PEPPER



Savory Bread Pudding With Swiss Chard and Red Pepper image

Don't throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 11

4 ounces stale baguette
2 garlic cloves
1 3/4 cups low-fat milk (1 percent or 2 percent)
1/2 to 3/4 pound Swiss chard
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 red bell pepper, diced
1/2 teaspoon chopped fresh rosemary
4 eggs
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.
  • Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
  • Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the bread mixture and place in the oven.
  • Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE



Savory Bread Pudding with Mushrooms and Parmesan Cheese image

Categories     Milk/Cream     Egg     Mushroom     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
  • Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

MAKE-AHEAD SAUSAGE AND MUSHROOM SAVORY BREAD PUDDING



Make-Ahead Sausage and Mushroom Savory Bread Pudding image

Call it a strata, a stuffing, a dressing or a savory bread pudding-by any name, this dish is delish! It's the perfect make-ahead for a special brunch, or serve it with a side salad for dinner; either way, it's certainly nice enough for company. But what's even nicer is that this dish features well-loved and easy-to-find ingredients, like breakfast sausage and Cheddar cheese. So make your next brunch feel just a little fancier with this flavorful new twist on a bready breakfast bake!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h50m

Yield 10

Number Of Ingredients 14

6 eggs
1 1/2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
8 cups cubed soft French bread
2 tablespoons butter
1 lb bulk breakfast sausage
2 cups thinly sliced onions
1 package (8 oz) mushrooms, thinly sliced
1/2 teaspoon salt
4 cloves garlic, finely chopped
1 cup shredded white Cheddar cheese (4 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon thinly sliced fresh chives
1 teaspoon chopped fresh thyme leaves

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
  • In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
  • Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.

Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, ServingSize About 1 Cup, Sodium 680 mg, Sugar 4 g, TransFat 1/2 g

SAVORY ASPARAGUS BREAD PUDDING



Savory Asparagus Bread Pudding image

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

1 lb day-old white bread
3 cups milk
1 cup chicken broth or 1 cup vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
1 lb asparagus
4 ounces mushrooms, coarsely chopped
1/4 cup thinly sliced shallot
1 cup shredded cheese

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

SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS



Savory Bread Pudding with Sausage and Mushrooms image

Provided by Sandra Lee

Categories     main-dish

Time 1h30m

Yield 12 mini bread puddings

Number Of Ingredients 10

Nonstick cooking spray
1 tablespoon canola oil
1 (8-ounce) package sliced white mushrooms
1/2 pound sweet Italian sausage, removed from casing
4 eggs
2 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 baguette, day old, cubed

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 .

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.

SAVORY BREAKFAST BREAD PUDDING



Savory Breakfast Bread Pudding image

A delicious breakfast recipe to start the day off just right. Source: http://www.rhodesbread.com/recipes/view/savory-breakfast-bread-pudding

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

4 slices rhodes bread, cubed (4 cups)
3 cups grated sharp cheddar cheese
28 ounces diced tomatoes, drained
1 lb Italian sausage, browned and drained
4 green onions, thinly sliced
1/4 cup minced fresh basil
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
6 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Place bread cubes in a large bowl. Combine cheddar cheese, tomatoes, sausage, green onions, basil, brown sugar, oregano and garlic powder.
  • Add to bread and toss gently until bread is well coated. Pour mixture into a sprayed 9x13-inch baking pan. Whisk eggs, whipping cream, salt and pepper and pour over bread mixture.
  • Sprinkle with parmesan cheese. Bake at 350°F 55-65 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 682.1, Fat 52, SaturatedFat 27.1, Cholesterol 283, Sodium 1186.2, Carbohydrate 22.6, Fiber 1.9, Sugar 11, Protein 31.5

CAMEMBERT-ASPARAGUS BREAD PUDDING



Camembert-Asparagus Bread Pudding image

Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

1 1/2 tablespoons unsalted butter, plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms, such as Hon Shimeji
1 small Vidalia or Spanish onion, peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese, cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs, room temperature

Steps:

  • Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
  • Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
  • Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
  • Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
  • Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
  • To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
  • Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
  • Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES



Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes image

Categories     Cheese     Egg     Herb     Vegetable     Side     Bake     Lunch     Casserole/Gratin     Asparagus     Winter     Chive     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 first-course servings

Number Of Ingredients 12

1 1-pound loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

Steps:

  • Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
  • Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
  • Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
  • Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

SAVORY ASPARAGUS STRATA



Savory Asparagus Strata image

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!-Lynda Ruce, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups 2% milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Steps:

  • In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS



Savory Bread Pudding With Artichokes, Cheddar and Scallions image

Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for greasing the pan and foil
2 1/4 cups milk
6 large eggs
1 teaspoon kosher salt
1 large baguette (10 to 12 ounces), cut into 1-inch cubes
12 ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
6 scallions, trimmed and cut into 2-inch lengths
3/4 packed cup parsley leaves, plus more for serving
1 large garlic clove, finely grated or minced
1 teaspoon Tabasco or other hot sauce, plus more for serving
8 ounces grated Cheddar (2 cups)
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
  • In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
  • In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
  • Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
  • Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT



Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 48m

Yield 2

Number Of Ingredients 19

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1 large egg
½ lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2 eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
  • Place bread cubes into a large bowl, set aside.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
  • Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
  • Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
  • Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
  • Stir in 1 egg, lemon juice, tarragon, and lemon zest.
  • Mix in crabmeat, salt, black pepper, and cayenne pepper.
  • Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
  • Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

More about "savory asparagus bread pudding recipes"

SAVORY ASPARAGUS BREAD PUDDING - THE HERITAGE COOK
savory-asparagus-bread-pudding-the-heritage-cook image
2015-07-20 Set aside to soak until the milk is mostly absorbed, about 35 minutes. Preheat oven to 350°F. Bring a medium-sized pot of water to a boil and lightly …
From theheritagecook.com
Servings 8
Estimated Reading Time 7 mins


ASPARAGUS BREAD PUDDING - RECIPE - FINECOOKING
asparagus-bread-pudding-recipe-finecooking image
1998-04-01 Heat the oven to 375°F. In a medium skillet over medium heat, melt the butter with the water and a pinch of salt. Add the leeks and cook until …
From finecooking.com
3.8/5 (2)
Category Main Course
Cuisine French
Calories 610 per serving


SAVOURY BREAD AND BUTTER PUDDING RECIPE - GREAT BRITISH CHEFS
savoury-bread-and-butter-pudding-recipe-great-british-chefs image
Make a quick garlic butter by mixing together the butter and chopped garlic clove, then stir through the chopped herbs (if using) and a pinch of salt. Spread the butter over each slice of bread, then quarter each slice into 4 triangles. 3. Grease a …
From greatbritishchefs.com


SAVOURY ASPARAGUS & CHICKEN BREAD PUDDING | CHICKEN.CA
2013-05-24 Slice asparagus into 1 inch (2.5 cm) pieces. Slice the green onions and mushrooms and dice the red peppers. Set aside. Heat the butter in a large skillet over medium heat. Add the prepared vegetables and sauté briefly, only a minute or so to coat with the butter. Do not overcook as they will be baked next.
From chicken.ca
Servings 8
Calories 380 per serving


SAVORY BREAD PUDDING WITH ASPARAGUS
2009-03-18 Butter a 3-quart mold, such as a soufflé dish. In a bowl, beat together the eggs, salt, pepper and reserved 1/2 cup milk until well blended. In …
From startribune.com
Estimated Reading Time 5 mins


FRENCH ONION STRATA (SAVORY BREAD PUDDING) RECIPE
2019-03-27 For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at …
From seriouseats.com


SAVORY BREAD PUDDING RECIPE - LOS ANGELES TIMES
2010-12-02 10 cups cubed stale levain bread. 1. Heat the oven to 350 degrees. 2. Heat a large saute pan over medium heat. Add 4 teaspoons canola oil, then the onions. Reduce the heat to medium-low and cook ...
From latimes.com


ASPARAGUS, HAM, AND FONTINA BREAD PUDDINGS RECIPE | MYRECIPES
Step 3. Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside. Step 4. Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan.
From myrecipes.com


SAVORY BREAD PUDDING WITH SAUSAGE AND SPINACH [VIDEO]
2019-02-21 saute onion, garlic and peppers until translucent. Add in canned asparagus and canned spinach to the onion and peppers. Stir well and cook for a few minutes. Add in tarragon, salt and pepper. Stir and turn the heat off. Place the bread cubes in a large bowl and add in seared sausage and cooked vegetables to the bread.
From unicornsinthekitchen.com


HOW TO CREATE YOUR OWN SAVORY BREAD PUDDING (OR STRATA)
Preheat the oven to 375°F. Butter a 2-qt. baking dish or nine 1-cup ramekins. Place 5 cups of 3/4-inch bread cubes (choose from: challah, croissants, English muffins, multigrain, peasant, sourdough, or whole-wheat bread) on a large baking sheet, and bake until lightly toasted, 8 to 10 minutes. Let the bread cool slightly, then transfer to a bowl.
From finecooking.com


SAVORY BREAD PUDDING WITH HAM AND ASPARAGUS - THE FOOD …
2018-05-04 In a medium bowl, whisk together eggs, milk, cream, salt, seasoned salt, pepper, and garlic powder. Gently stir to moisten all the bread. Add the asparagus, ham, and 1 cup Swiss cheese and stir it all up. Transfer the mixture to the prepared casserole dish and make sure the ham and asparagus is distributed evenly.
From thefoodcharlatan.com


SAVORY ASPARAGUS BREAD PUDDING RECIPE | EAT YOUR BOOKS
Savory asparagus bread pudding from 101 Cookbooks by Heidi Swanson. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) shallots; asparagus; ...
From eatyourbooks.com


SAVORY HAM AND ASPARAGUS BREAD PUDDING - HONEST COOKING
2018-04-25 Preheat oven to 350F degrees. Fill a large frying pan with water and bring to a boil over medium high heat. Add asparagus and cook for 3 minutes. Drain asparagus and set aside. Spray a 3 quart casserole dish with cooking spray. Mix together the bread cubes, half the ham and half the cheese.
From honestcooking.com


SAVORY ASPARAGUS AND BRIE BREAD PUDDING | WICKED DOMESTIC
2010-04-21 I didn’t have everything from her recipe so I adapted it to what I had…oh and I also couldn’t find camembert at the store, so brie was going to have to suffice (ugh life is tough). Savory asparagus and brie bread pudding. Serves 4 1 small loaf stale bread, cut into cubes 1 bunch asparagus, cut into bite size pieces 6 eggs 1/2 cup milk (I ...
From wickeddomestic.wordpress.com


SAVOURY ASPARAGUS & CHICKEN BREAD PUDDING | CHICKEN.CA
Mix in the cooked chicken, bread, egg and milk mixture, cheese and any remaining ingredients and let sit overnight in the fridge to let flavours mingle and the bread to soak up the custard. When ready to eat, bake in a 350º F(175°C) oven for at least 45 minutes or until the cheese starts to brown (up to 1 hour).
From chicken.ca


8 SAVORY BREAD PUDDINGS THAT MAKE GREAT USE OF STALE …
Savory Bread Pudding with Mushrooms and Leeks. Credit: txerica. View Recipe. this link opens in a new tab. Get a double dose of mushrooms with this recipe, which features both cremini and portobello varieties. Layer them up with tangy sourdough bread, flavorful leeks, and creamy cheese before baking.
From allrecipes.com


SAVORY ASPARAGUS BREAD PUDDING – COOKINWITHCHRIS BLOG
2012-12-24 1/2 lb loaf French bread, cut into 1 1/2-inch pieces 1 lb asparagus, trimmed, cut into 1 1/2-inch lengths 3 large eggs 2 c milk 2 tsp salt 1 tsppepper 2 c Gruyère cheese 1/4 grated Parmesan 1/3 c chopped fresh chives 1/3 c chopped fresh parsley. Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
From cookinwithchris.wordpress.com


RECIPE: SAVORY BREAD PUDDING LAYERED WITH ASPARAGUS, FONTINA, …
2011-04-20 This would make a lovely brunch dish sometime during the Easter weekend. It’s one of those recipes that pulls you into another world as you assemble it. The beautiful asparagus,
From gazettetimes.com


SPRING RECIPE: SAVORY BREAD PUDDING – MOTHER EARTH NEWS
2010-03-05 Preheat the oven to 375 degrees Fahrenheit. Sauté the scallions in the butter over medium heat for a couple of minutes, then add the mushrooms and scapes (or garlic), and cook for a few minutes ...
From motherearthnews.com


SAVORY BREAD PUDDING – DINNER WITH THE RENTS
2010-05-29 This one I made with some Acme bread, but you can also use challah or brioche, in which case you could leave the crust on. SAVORY BREAD PUDDING. 1 acme bread sweet batard, crust removed and cut into 1” cubes 1 italian sausage 1 leek, chopped 1 large fennel bulb, chopped 1 red bell pepper, chopped ¼ cup white wine 8 asparagus spears ½ bunch ...
From dinnerwiththerents.wordpress.com


SAVORY ASPARAGUS AND MUSHROOM BREAD PUDDING RECIPE | EAT YOUR …
Save this Savory asparagus and mushroom bread pudding recipe and more from The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes to your own online collection at EatYourBooks.com
From eatyourbooks.com


SAVORY BREAD PUDDING WITH SPRING VEGETABLES AND HERBS
Preheat an oven to 375°F (190°C). Spray four 2-cup (16-fl. oz./500-ml) gratin dishes or shallow baking dishes with cooking spray and place them on a rimmed baking sheet. Divide the bread cubes evenly among the dishes. In a large sauté pan over medium heat, melt the butter. Add the asparagus, mushrooms and thyme, and sauté until the ...
From williams-sonoma.com


SAVOURY BREAD PUDDING | RICARDO
Preparation. With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a tube cake pan with a removable bottom (preferably non-stick). Place the pan on a baking sheet in case of a leak. In a bowl, combine the cream, milk, …
From ricardocuisine.com


SAVORY BREAD PUDDING LAYERED WITH ASPARAGUS, FONTINA CHEESE, …
1995-03-23 4 ounces Swiss cheese, slivered. 1/2 cup chopped mixed fresh herbs, such as chives, parsley, and tarragon; or sage, thyme, and marjoram. 1 tablespoon butter, cut into small bits
From csmonitor.com


BEST ASPARAGUS BREAD PUDDING RECIPES | FOOD NETWORK …
2003-10-14 Butter a 12 ½ x 8 x 4-inch oval casserole dish (or 12-cup baking dish). Layer 4 slices of bread in dish, overlapping as necessary. Top with …
From foodnetwork.ca


15+ SWEET AND SAVORY BREAD PUDDING RECIPES - DELISH
2019-09-24 6 of 17. Savory Bread Pudding with Apples + Chard + Pancetta + Cheddar. Apples give this otherwise savory dish a hint of sweetness, and there are greens in it! So don't feel guilty about grabbing ...
From delish.com


SPRING STRATA WITH ASPARAGUS, LEEKS, SAUSAGE, AND CHEESE RECIPE
2019-03-27 Oven-drying the bread allows it to absorb more moisture. A low, 325°F oven cooks the egg custard gently. Best described as a savory bread pudding, strata can be prepared ahead and then thrown in the oven shortly before serving. This one features bread baked with an eggy custard, asparagus, leeks, mushrooms, sausage, and Gruyère cheese.
From seriouseats.com


RECIPE ROUNDUP: SAVORY BREAD PUDDING - KITCHN
2019-06-05 Ever since we wrote about freezing bread remainders, we’ve been on a bread pudding kick.A warm, sweet dish of sweet potato or apple walnut bread pudding is so satisfying this time of year (or any time of year, really!). Bread pudding doesn’t have to be limited to dessert, though. Made with savory ingredients, this comfort food can be served as an entrée …
From thekitchn.com


SAVORY DOUBLE CORN BREAD PUDDING RECIPE & INSTRUCTIONS - DEL …
Preheat oven to 350°. Whisk together all the ingredients from the eggs to the lemon zest in a large bowl; stir in bread cubes, basil and 1 cup each, Feta and Parmesan cheeses. Melt butter in a medium skillet over medium heat. Add onion and cook, stirring occasionally, 7 - 8 minutes or until tender. Add garlic and cook, stirring occasionally ...
From delmonte.com


SAVORY BREAD PUDDING | KING ARTHUR BAKING
1 pound pork sausage meat; 2 tablespoons (28g) butter; 1 1/2 cups (170g) yellow onion, peeled and cut in 1/2" dice (about 1 medium onion) 8 ounces mushrooms, stems removed and sliced
From kingarthurbaking.com


ASPARAGUS-GRUYERE BREAD PUDDING RECIPE | WHERE NOLA EATS
2010-02-04 Place the bread on baking sheets to dry out for 24 hours. Cook the asparagus in boiling salted water until just crisp-tender. Drain and put into an …
From nola.com


ASPARAGUS STRATA WITH SOURDOUGH - KING ARTHUR BAKING
2012-04-11 Spread the bread cubes evenly on the baking sheet. Heat the bread in the oven for 10 minutes; it won't color, but will dry out a bit. Turn the oven off; you won't be baking the strata until later. Put the bread cubes in a large bowl. Toss with 1/2 pound (227g) ham, diced; the asparagus; and 1 1/2 cups (170g) shredded cheddar cheese.
From kingarthurbaking.com


ASPARAGUS AND GOUDA BREAD PUDDING | CANADIAN LIVING
2012-03-28 Method. In skillet, melt butter over medium heat; cook asparagus and shallots, stirring occasionally, until asparagus is tender-crisp, about 6 minutes. In lightly greased 13- x 9-inch (3 L) baking dish, toss together asparagus mixture, bread, half of the cheese and the parsley. Whisk together eggs, milk, mustard, salt and pepper; pour over ...
From canadianliving.com


SAVORY BREAD PUDDING | FOOD & WINE
2017-01-09 Delicious savory bread pudding recipes, filled with everything from spinach and shiitake to mushroom, leek, and parmesan. Start Slideshow. 1 of 9. FB Tweet More. Pinterest Email Send Text Message ...
From foodandwine.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #breakfast     #side-dishes     #eggs-dairy     #vegetables     #easy     #dinner-party     #dietary     #asparagus     #brunch     #taste-mood     #savory     #presentation     #served-hot

Related Search