Savory Bread Pudding With English Sausage Wilted Leeks And Dried Pears Recipes

SAVORY BREAD PUDDING WITH SAUSAGE + SAGE

Steps:

• Preheat the oven to 350. Butter a large baking dish. Whisk together the milk, cream, eggs and a generous pinch of salt and freshly cracked black pepper. Tear the bread into bite-sized pieces and place it in a large bowl-set aside.
• Heat a skillet over medium heat, add in the olive oil then the sausage. Saute the sausage until it is fully cooked and golden brown. Remove the sausage from the pan and add in the butter, leeks, and onion. Cook the leeks and onion on medium/low heat until soft and caramelized, about 20-30 minutes. Stir often to prevent scorching. Right at the end add in the fresh sage and thyme leaves. Cook for an additional 1-2 minutes.
• In a large bowl, fold together the cooked sausage, leek, onion and custard mixture. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until golden brown and bubbly. Serve warm!

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
• Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
• In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
• Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
• Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
• Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS

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 .

SAUSAGE AND LEEK SAVORY BREAD PUDDING

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.

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl soak the bread crumbs in the milk for 30 minutes, and set aside. In a skillet saute the leeks in 4 tablespoons of the butter for 5 minutes until soft. Add the salt, pepper, thyme and sage, stir well to combine, and set aside to cool.
• In a large bowl whisk the egg whites until soft peaks form. In another bowl, beat the yolks until they are light yellow and frothy. Add the yolks to the bread mixture, and stir well. Add the leeks, and stir well. Using a rubber spatula, fold the egg whites into the bread mixture.
• Butter a 2-quart baking dish with the remaining 2 tablespoons of butter. Add the bread mixture, and bake for 45 minutes until golden; serve immediately.

SIMPLE AND RUSTIC SAVORY BREAD PUDDING

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.

SAVORY BREAD PUDDING

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.

SAVORY LEEK AND BACON BREAD PUDDING

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.

SAVORY BREAD PUDDING

Steps:

• In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
• In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
• Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
• Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
• In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
• Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

SAVORY SAGE AND ONION BREAD PUDDING

Steps:

• Butter shallow 7 or 8-cup baking dish.
• Melt butter in large skillet over low heat.
• Add onion mixture and cover with waxed paper round.
• Cook gently for 12 minutes;discard paper.
• Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
• In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
• Blend in onion mixture using 3 to 4 on/off turns.
• Transfer mixture to large bowl; stir in remaining 1 cup milk.
• Place bread in prepared dish.
• Pour egg mixture over bread, using fork to distribute onions evenly.
• Let soak until liquid is absorbed, 30 to 45 minutes.
• (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
• Position rack in center of oven and preheat to 300 degrees.
• Bake bread pudding 45 minutes.
• Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
• Let stand 15 minutes; serve warm.

MAKE-AHEAD SAUSAGE AND MUSHROOM SAVORY BREAD PUDDING

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.

SAVORY BREAD PUDDING WITH ENGLISH SAUSAGE, WILTED LEEKS, AND DRIED PEARS

Steps:

• To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Use right away, or cover and refrigerate for up to 2 days.
• To make the pudding, preheat the oven to 350°F. Lightly butter a 3-quart baking dish.
• In a medium sauté pan, melt the butter over medium-high heat. Add the leeks and pears and stir to mix. Add the water, decrease the heat, and cook gently until the leeks wilt but remain bright green, 3 to 5 minutes. Remove from the heat and let cool slightly.
• In a large bowl, whisk together the eggs and milk. Add the bread, leek-pear mixture, salt, and pepper, and then add the sausage, breaking it into small clumps. Stir to mix and pour into the prepared dish.
• Bake until toasted on the top and a knife inserted in the center comes out clean, 50 to 55 minutes. Let rest for at least 10 minutes or up to 30 minutes before serving. Serve warm.