Savory Goat Cheese And Tomato Bread Pudding Recipes

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

SAVORY BREAD PUDDING WITH BROCCOLI AND GOAT CHEESE

Steps:

• Rub the bread slices, front and back, with the cut clove of garlic. Cut into cubes. Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients. Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk. Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while. Remove the bowl with the soaked bread from the refrigerator. Break up the bread with your hands. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
• In a large bowl, beat together the eggs and goat cheese. Beat in the milk. Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread. Stir well to combine. Let sit for 15 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees. Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove. Oil or butter the dish. Mince any remaining garlic from the halves you used to rub the bread and the dish. Break up the broccoli crowns into florets and steam for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste. Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. Stir into the bread mixture.
• Scrape the bread mixture into the baking dish. If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake 50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.

SARAH'S SAVOURY BREAD AND CHEESE PUDDING

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.

SAVORY TOMATO BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size.
• In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes.
• In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.

GOAT CHEESE BREAD PUDDING

Steps:

• Preheat oven to 350°F Lightly grease a 13x9x2 baking dish.
• Whisk together milk, eggs, rosemary and salt and pepper to taste.
• Place bread in a bowl. Sprinkle with cheese. Drizzle over egg mixture and toss to be sure all of the bread is coated with egg. Let stand 5-10 minutes to soften.
• Pack mixture into prepared pan. Bake 20-35 minutes, until golden brown and springy to touch. Allow to cool briefly before serving.

GOAT CHEESE BREAD PUDDING

Steps:

• Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
• Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
• Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
• Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.

GOAT CHEESE AND PROSCIUTTO SAVORY BREAD PUDDING

Steps:

• Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
• In a bowl, mix together eggs, yolk, milk, and cream until thoroughly blended.
• In another bowl, toss together bread cubes, prosciutto, shallot, mushrooms, pine nuts, thyme, and pepper.
• Spray or lightly butter a 9x9 square baking pan and pour in the bread mixture, pat to distribute evenly. Crumble the chevre over all and mix in slightly with hands.
• Pour egg mixture over bread cubes. Sprinkle with shredded cheese such as parmesan or gruyere, for a golden crust.
• Bake in a 350 degree oven for 30-40 minutes, or it springs back when you poke it in the middle. Alternately, when a thermometer inserted into center reads above 145 degrees it is done.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

SAVORY TOMATO BREAD PUDDINGS

Steps:

• Preheat oven to 400°F.
• In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
• In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
• Bake tomato puddings in middle of oven 20 minutes.

SAVORY BREAD PUDDING WITH TOMATOES AND HERBS

Steps:

• Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it's stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
• Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
• Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.