Savory Corn And Bacon Bread Pudding Rsc Recipes

FRESH CORN AND BACON PUDDING

Steps:

• Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions.

SAVORY CORN AND BACON BREAD PUDDING #RSC

Steps:

• Preheat oven to 350 degrees.
• In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
• To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
• In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
• Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.

SAVORY BREAD PUDDING WITH BACON, PEPPERS, AND SPINACH

Steps:

• One day before preparing the pudding, place the bread cubes on a baking sheet and let stand at room temperature overnight, or until the cubes are dried out.
• The next day, in a big skillet, cook the bacon over med-high heat, turning once, for 5 minutes, or until evenly browned and crisp; remove to paper towels to drain.
• Butter a 13 x 9 inch baking dish; arrange the cubes in the dish.
• Scatter the bacon, peppers, and spinach leaves evenly over the cubes.
• Sprinkle with the 2 cups cheese.
• With a large spoon, evenly distribute the ingredients.
• In a big bowl, whisk together or beat with an electric mixer on medium speed the eggs, milk, mustard, and salt and pepper to taste until well blended.
• Ladle the milk mixture over the bread, using your fingers, if necessary, to press the bread into the liquid.
• Sprinkle with 1/4 cup cheese.
• Cover with foil and refrigerate overnight.
• The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350°.
• Bake for 45-50 minutes, or until slightly puffed, set, and browned on the top.
• If the center is still underdone, push the bread down with a wooden spoon to help the bread absorb the liquid; bake for a few more minutes.
• Let rest for a few minutes and then cut into squares.
• Serve slightly warm or at room temperature.

SAVORY CORN PUDDING

Steps:

• Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
• Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

SAVORY BACON AND CHEESE BREAD PUDDING

Steps:

• Preheat the oven to 350°F.
• Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
• Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
• Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
• Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
• Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.

CORNED BEEF AND CABBAGE SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
• Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
• Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.