Savory Bread Pudding With Roasted Shallots Pecans And Herbs Recipes

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SAVORY BREAD PUDDING



Savory Bread Pudding image

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

3/4 pound day-old sourdough bread, crusts removed, cut into 1-inch cubes
5 tablespoons unsalted butter, melted
10 sprigs winter savory or thyme, leaves only, finely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1 pound Fresh Pork Sausage
2 leeks, white parts only, halved lengthwise, washed, and sliced into 1/4-inch half-moons
1 pound small fresh chanterelle mushrooms, cleaned and dried
Coarse salt and freshly ground black pepper
1 large green apple, peeled, cored, and thinly sliced
2 cups heavy cream
5 large eggs
1/4 cup balsamic vinegar
1 1/2 cups grated Parmesan cheese
3 tablespoons Persillade
Black truffle, thinly sliced, for garnish (optional)

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 BREAD PUDDING



Savory Bread Pudding image

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

Provided by KathyP53

Categories     Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onion
3/4 lb chorizo sausage, chopped
1/3 cup chicken or 1/3 cup vegetable broth
2 1/2 cups evaporated milk
1/2 cup half-and-half
8 cups French bread, cut in 1-inch cubes
8 large eggs, beaten well
8 ounces sharp cheddar cheese, grated
8 ounces monterey jack pepper cheese, grated
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup sour cream
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 325 degrees.
  • Heat oil in large skillet over medium high heat. Add sausage and cook until well-browned. Add onions, bell peppers, and green onions and saute until soft, 3 to 4 minutes. Add chicken broth and cook, stirring, for one minute. Remove skillet from heat.
  • Place bread cubes in large mixing bowl. Add milk and half and half and stir. Allow to set until milk is completely absorbed, about 10 minutes.
  • Add onion, peppers, and sausage mixture to bread. Fold in beaten eggs, cheeses, and seasonings. Spoon mixture into buttered 9 x 13" casserole. Can be made ahead and refrigerated overnight at this point. Remove from frig and allow to warm up on counter for 30 minutes before baking. Cover with foil and bake for 50 minutes. Remove foil and bake an additional 20 minutes. Increase oven temperature to 350 degrees. Spread sour cream over top of casserole and sprinkle with Parmesan cheese. Bake uncovered for additional 15 minutes, or until browned on top.

Nutrition Facts : Calories 1392.2, Fat 62.1, SaturatedFat 29.2, Cholesterol 323.7, Sodium 2441.2, Carbohydrate 141.9, Fiber 6.1, Sugar 8.3, Protein 66.3

GARLIC AND HERB BREAD PUDDING



Garlic and Herb Bread Pudding image

A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.

Provided by swissms

Categories     Savory

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup sun-dried tomato, packed without oil
2 teaspoons olive oil
2 tablespoons minced garlic
2 cups nonfat milk
2 large eggs
2/3 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated fresh parmesan cheese, divided
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups cubed Italian bread (1-inch cubes)
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
  • Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
  • Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

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

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

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

SAVORY HERB BREAD PUDDING



Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
  • Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
  • Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
  • Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

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.

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