APPLE, BACON AND CHEDDAR BREAD PUDDING
Bacon, Cheddar and apples make a great combo for brunch, lunch or even supper.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Yield 12
Number Of Ingredients 12
Steps:
- Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.
- Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.
- Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 275, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 475 mg
SAVORY LEEK AND BACON BREAD PUDDING
Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
- Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
- Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
- Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
- Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
- Let casserole sit for 15 minutes.
- Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.
Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g
APPLE, CHEDDAR & BACON BREAD PUDDING
I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.
Nutrition Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.
SWEET AND SAVORY APPLE-BACON BREAD PUDDING
Enjoy this delicious Sweet and Savory Apple-Bacon Bread Pudding. Crispy bacon gives this Sweet and Savory Apple-Bacon Bread Pudding rich, smoky flavor.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Spread bread cubes evenly onto 2 rimmed baking sheets. Bake 15 to 20 min. or until crisp and golden brown, stirring after 10 min.
- Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
- Add mushrooms to reserved drippings in skillet; cook 7 min. or until lightly browned. Stir in leeks and garlic; cook 2 min., stirring occasionally. Add apples; cook and stir 1 to 2 min. or until crisp-tender. Remove from heat. Crumble bacon. Add to ingredients in skillet; mix well. Cool 10 min.
- Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with apple mixture. Whisk eggs, milk and pepper until blended; pour over apple mixture. Stir to evenly moisten bread. Cover with foil. Refrigerate 3 hours.
- Heat oven to 400°F. Bake pudding (covered) 45 min.; sprinkle with cheese. Bake 30 min. or until knife inserted in center comes out clean and top is golden brown. Cool slightly before serving.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 8 g, Protein 11 g
ROUND 2 RECIPE: SAVORY BREAD PUDDING BITES WITH APPLE MUSTARD SAUCE
Provided by Sandra Lee
Time 14m
Yield 6 puddings
Number Of Ingredients 19
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat.
- In a medium bowl, whisk together the egg, milk and salt and pepper, to taste. Slice each Savory Bread Pudding in half horizontally. Drop each bread pudding half into the egg and milk mixture, and make sure each side is coated. Carefully put into the hot oil and fry until brown and crispy, 3 minutes per side. Remove to a plate lined with a paper towel and season with salt and pepper, to taste, while still hot. Transfer to a serving platter and serve with the apple mustard sauce.
- In a small bowl whisk together the applesauce, sour cream and mustard until well blended. Garnish with parsley, if desired.
- Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
- Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
- In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
- Preheat the oven to 325 degrees F.
- Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.
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