Savory Egg Pudding Recipes
HAM-AND-CHEESE BRIOCHE PUDDING
Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.
Provided by David Tanis
Categories brunch, dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
- In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
- Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
- Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 23 grams, Carbohydrate 37 grams, Fat 59 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 33 grams, Sodium 1297 milligrams, Sugar 9 grams, TransFat 0 grams
SAVORY EGG PUDDING
Make and share this Savory Egg Pudding recipe from Food.com.
Provided by DrGaellon
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.
- Combine flour, 1/2 cup of half-and-half, whole eggs and egg yolk in a bowl; whisk until smooth. Add remaining half-and-half and heavy cream and whisk to combine. Season with salt and black pepper.
- Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
- Melt butter in a large frying pan over medium-high heat. When it foams, add leeks and season with salt and pepper. Saute until leeks are soft, 5-6 minutes. Add leeks to potatoes and toss to combine; season again with salt and pepper.
- Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
- Bake in preheated oven until puffy and brown, 30-35 minutes. Let rest at least 20 minutes before cutting. Serve warm, room temperature or cold.
Nutrition Facts : Calories 540.6, Fat 40, SaturatedFat 23.3, Cholesterol 330.2, Sodium 120, Carbohydrate 34.8, Fiber 3, Sugar 3.4, Protein 12.3
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