Savory Bacon And Leek Bread Pudding Recipes

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SAVORY LEEK AND BACON BREAD PUDDING



Savory Leek and Bacon Bread Pudding image

Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 2

Number Of Ingredients 11

½ French baguette, cut into cubes
½ tablespoon olive oil
¾ cup diced leek
1 cup milk
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
  • Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
  • Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
  • Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
  • Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
  • Let casserole sit for 15 minutes.
  • Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g

SAVORY BACON, LEEK AND THYME BREAD PUDDING



Savory Bacon, Leek and Thyme Bread Pudding image

This savory bread pudding flavored with bacon, buttery leeks, and fresh thyme makes a great side dish and a nice alternative to bread stuffing.

Provided by Lynne Webb

Categories     Side Dishes

Time 1h35m

Number Of Ingredients 11

6 cups cubed bread (preferably Brioche or Challah)
8 strips thick-cut bacon (cut into 1/2-inch pieces)
1 tablespoon butter
1 clove garlic (finely chopped)
3 leeks (cleaned and sliced)
1 tablespoon fresh thyme leaves
2 cups whole milk
3 tablespoons butter (melted)
Salt and freshly ground black pepper
4 eggs (lightly beaten)
Boiling water

Steps:

  • Preheat the oven to 350°F and butter a 13 x 9-inch baking dish.
  • Fry the bacon in a large pan over medium heat until brown and cooked through, but not too crispy. Transfer to a paper-towel-lined plate and pour off all but 1 teaspoon of the fat from the pan.
  • Melt 1 tablespoon of butter with the remaining bacon fat and add the garlic. Cook until fragrant, about 1 minute, then add the leeks and cook until soft and tender, about 4 minutes.
  • Add the bacon pieces back to the pan, stir in the thyme and season the mixture to taste with salt and freshly ground black pepper.
  • Place the bread cubes in a large bowl and add the bacon-leek mixture.
  • Combine the milk with the melted butter and slowly pour the mixture over the bread cubes while tossing gently with a large spoon.
  • Once the bread is evenly moistened, add a little more salt and pepper to taste. Add the beaten eggs and combine gently.
  • Spread the mixture in the prepared baking dish and allow it to sit for 20 minutes.
  • After the resting period, set the dish inside a larger, deeper pan.
  • Put the pan in the oven, then pour enough boiling water into the outer pan to come about halfway up the sides of the baking dish.
  • Bake for 50 to 60 minutes or until the pudding is set and a butter knife inserted in the center comes out clean.
  • Remove from the oven, discard the water, cover the baking dish with aluminum foil and keep warm until ready to serve.

SAUSAGE AND LEEK SAVORY BREAD PUDDING



Sausage and Leek Savory Bread Pudding image

Brioche is the secret to this savory dish: The fluffy, eggy bread soaks up the cream and broth to produce a moist, custardy interior. Sausage, leeks and Gruyere are a go-with-everything combination, so this dish will fit right into any holiday buffet.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
8 cups 1/2-inch cubes brioche, crusts removed
8 ounces sweet Italian sausage, casings removed
1 cup finely chopped butternut squash
4 leeks, white and light green parts only, thinly sliced
1 tablespoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons minced fresh chives, plus more for garnish
4 large eggs
2 cups grated Gruyere

Steps:

  • Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
  • Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
  • Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
  • Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
  • Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

LEEK BREAD PUDDING



Leek Bread Pudding image

Provided by Thomas Keller

Categories     Cheese     Dairy     Vegetable     Brunch     Side     Bake     Vegetarian     Dinner     Lunch     Leek     Fall     Winter     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as a side dish, 6 to 8 as a main course.

Number Of Ingredients 12

2 cups 1/2-inch-thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmentaler

Steps:

  • Preheat the oven to 350°F.
  • Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
  • Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
  • Add the leeks to the bread and toss well, then add the chives and thyme.
  • Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
  • Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
  • Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
  • Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

SAVORY BREAD PUDDING



Savory Bread Pudding image

Try a flavorful twist on a typically sweet classic with the Savory Bread Pudding recipe. Savory Bread Pudding features fresh vegetables, bacon, cheese and more gooey goodness!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 12

7 slices of white bread
2 Tbsp. of butter
4 oz. (1/2 of 8 oz. pkg.) OSCAR MAYER Natural Applewood Smoked Ham
3/4 cup of shredded CRACKER BARREL Sharp Cheddar Cheese, divided
1/3 cup of milk
1/2 tsp. of freshly ground black pepper
1/2 Tbsp. of baking powder
5 large eggs
1/2 cup of shredded carrot
1/2 cup of shredded zucchini
1 medium white onion, finely chopped
2 Tbsp. sliced chives, divided

Steps:

  • Heat oven to 350ºF.
  • Place 4 bread slices, touching each other to form a square, on a cutting board, using the bottom of an 8 inch nonstick springform pan, cut a circle from the bread.
  • Butter the baking pan and place the circle of bread inside. Do not discard the cut off pieces.
  • Cut the bread crust off of the remaining bread (set aside the cut crust). Slice bread into thirds. Use these pieces to cover the side of the baking pan.
  • Evenly distribute the ham in the pan. Cover with half of the cheese.
  • In a separate bowl whisk milk, pepper, baking powder and eggs until well blended.
  • Dice the leftover pieces of bread and stir into the egg mixture. Stir in the remaining cheese, carrot, zucchini, onion and half the chives.
  • Pour this mixture into the baking pan, even out with a fork.
  • Bake for 35 minutes, or until eggs set. Remove from the oven and let it cool for 5 minutes before serving. Serve sprinkled with the remaining chive.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEEK BREAD PUDDING



Leek Bread Pudding image

Provided by Kim Severson

Categories     dinner, main course

Time 2h30m

Yield 12 servings as a side dish

Number Of Ingredients 12

2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese

Steps:

  • Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
  • Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
  • Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
  • Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
  • Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 20 grams, Sodium 472 milligrams, Sugar 8 grams, TransFat 0 grams

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 BACON AND LEEK BREAD PUDDING



Savory Bacon and Leek Bread Pudding image

Make and share this Savory Bacon and Leek Bread Pudding recipe from Food.com.

Provided by Janet W.

Categories     < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 large eggs, lightly beaten
1 cup half-and-half
1 cup heavy cream
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon ground black pepper
6 cups cubed challah (about 1-inch cubes)
1 1/4 cups grated gouda cheese, divided
1 1/4 cups freshly grated parmesan cheese, divided
2 leeks, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
8 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 350°F Whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.
  • Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
  • Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.
  • Bake at 350 for 35 to 40 minutes or until center is set, Let stand 5 minutes.

Nutrition Facts : Calories 487.2, Fat 40, SaturatedFat 21.6, Cholesterol 357.5, Sodium 1506.5, Carbohydrate 9.2, Fiber 0.7, Sugar 1.7, Protein 22.9

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Porcini, leek and Parmesan (I used old cheddar initially) factored in and Ta-dah! – few hours later I was trying the creation surprised with how little savory it tasted against my expectations. I …
From letsheatit.com
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SAVORY LEEK AND BACON BREAD PUDDING – DRSTARVE
Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and …
From drstarve.com
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Top Asked Questions

How to bake bread pudding in the oven?
Preheat the oven to 350 ° F and grease a large rectangular baking dish with unsalted butter. Fold the chard, bacon, and both cheeses into the soaked bread. Transfer the bread pudding in the greased baking dish, cover loosely with foil, and bake for 20 minutes.
What is the best way to cook bacon and bread?
10 cups (400 grams) 1-inch cubes bread, such as French, sourdough, wheat or rye In a large skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Remove it from the pan with a slotted spoon and let drain on paper towels. Pour off most of the bacon fat and reserve, leaving just a skim of grease on the pan.
Can you freeze Bacon and onion pudding with bacon?
Can you freeze bacon and onion pudding? Once cooked this onion pudding needs to be kept in the fridge, pop it into an airtight container and it will keep for up to 4 days. You can also freeze onion pudding, and it will keep in the freezer for up to 3 months.

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