Savory Gorgonzola Bread Pudding Recipes

SAVORY PEAR, GORGONZOLA, AND BACON BREAD PUDDING

Steps:

• Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook, stirring occasionally, until golden brown, about 20 minutes.
• Place bacon in another large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Cook pear slices in reserved bacon grease over medium-low heat until golden, 2 to 3 minutes per side. Drain pear slices on paper towels.
• Beat eggs and egg yolks in a large bowl until smooth. Add heavy cream, black pepper, salt, and Italian seasoning; mix until well-blended.
• Place half the bread cubes in a 9x13-inch glass baking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture over cheese. Spread half the bacon and pears on top. Repeat layering remaining bread, Gorgonzola cheese, and pears, ending with bacon. Pour egg mixture slowly and evenly over layers. Press down with a spatula or a gloved hand to prevent bread from overflowing.
• Place baking pan in the refrigerator until bread soaks up egg mixture, at least 1 hour and up to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake bread pudding in the preheated oven until top is golden brown, covering with aluminum foil if needed, 40 to 55 minutes. Remove from oven and let dish set before serving, about 15 minutes.

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

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.

SAVORY GORGONZOLA BREAD PUDDING

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
• Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
• Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
• Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

SAVORY GORGONZOLA BREAD PUDDING

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
• Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
• Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
• Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

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.