Sweet Pepper And Onion Bread Pudding Recipes

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SAVORY BREAD PUDDING WITH SWISS CHARD AND RED PEPPER



Savory Bread Pudding With Swiss Chard and Red Pepper image

Don't throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 11

4 ounces stale baguette
2 garlic cloves
1 3/4 cups low-fat milk (1 percent or 2 percent)
1/2 to 3/4 pound Swiss chard
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 red bell pepper, diced
1/2 teaspoon chopped fresh rosemary
4 eggs
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.
  • Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
  • Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the bread mixture and place in the oven.
  • Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED BREAD SALAD WITH SWEET PEPPERS AND ONIONS



Grilled Bread Salad with Sweet Peppers and Onions image

Provided by Alison Roman

Categories     Salad     Onion     Side     Lunch     Bell Pepper     Chive     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 9

1/4 small loaf country-style bread (about 6 ounces), crust removed, bread torn into large pieces
6 tablespoons olive oil, divided
Kosher salt
Freshly ground pepper
2 large red bell peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
3 tablespoons Sherry vinegar or red winevinegar
1/2 teaspoon paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives, plus more for serving

Steps:

  • Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
  • Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
  • Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
  • Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
  • Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

SWEET CORN BREAD PUDDING



Sweet Corn Bread Pudding image

Provided by Alton Brown

Categories     side-dish

Yield 6-8 servings

Number Of Ingredients 13

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Steps:

  • Heat oven to 350 degrees F.
  • Sweat onions with butter and herbs in an oven safe skillet until translucent.
  • Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

FRENCH ONION BREAD PUDDING



French Onion Bread Pudding image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 tablespoons clarified butter*
1 tablespoon sweet sherry
1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
6 eggs
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
  • Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
  • Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
  • In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
  • Bake for 35 minutes or until the egg mixture is set.

ONION BREAD PUDDING WITH CORN



Onion Bread Pudding With Corn image

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup finely chopped onion
3 scallions, minced
1/2 Jalepeno pepper seeded and minced
Kernels stripped from four ears fresh corn
Salt and freshly ground black pepper
3 eggs, beaten
1 1/2 to 2 cups milk
1 small stale French bread, about 8 ounces, sliced thin

Steps:

  • Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
  • Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
  • Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
  • Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
  • Bake about one hour, until lightly browned.

ONION BREAD PUDDING



Onion Bread Pudding image

Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.

Provided by yooper

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 tablespoon corn oil or 1 tablespoon vegetable oil
8 cups thinly sliced onions
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or 2 cups swiss cheese
3 eggs
2 cups half-and-half
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
  • Toss in the onions, cover and steam over low heat for 15 minutes.
  • Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
  • Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
  • Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
  • Discard the garlic.
  • Toss the bread and onions together.
  • Spread them in the casserole dish.
  • Melt the remaining butter and pour over the bread.
  • Sprinkle on the cheese.
  • Beat the eggs slightly and beat in the half and half and salt and pepper.
  • Pour the mixture evenly over the bread and cheese.
  • Press the bread into the liquid with a spatula.
  • (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
  • Bake for 30 to 40 minutes until puffed and golden.
  • Serve at once.

Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1

SAVORY SAGE AND ONION BREAD PUDDING



Savory Sage and Onion Bread Pudding image

Although bread pudding is typically thought of as a sweet finale, it can be equally good as a savory offering. In this one, red onions and leeks are sauteed until soft, then combined with a tangy cheese-enriched custard fragrant with sage.Any good-quality bakery bread can be used in place of the whole wheat. Consider rye, pumpernickle,egg bread or even plain white bread. From a June 1986 issue of Bon Appetit. Standing time for bread pudding is not included in prep time.

Provided by Leslie in Texas

Categories     Onions

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large garlic clove, minced
3 medium red onions, thinly sliced
2 medium leeks, white part only, thinly sliced (12 oz. total)
2 tablespoons unsalted butter
5 ounces muenster cheese, cut into 1-inch pieces
2 teaspoons small sage leaves
1 2/3 cups milk
3 eggs
2 teaspoons Dijon mustard
3/4 teaspoon salt
freshly grouund pepper
4 cups whole wheat bread cubes, with crust (1/2-inch cubed, 6 oz. total)

Steps:

  • Butter shallow 7 or 8-cup baking dish.
  • Melt butter in large skillet over low heat.
  • Add onion mixture and cover with waxed paper round.
  • Cook gently for 12 minutes;discard paper.
  • Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
  • In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
  • Blend in onion mixture using 3 to 4 on/off turns.
  • Transfer mixture to large bowl; stir in remaining 1 cup milk.
  • Place bread in prepared dish.
  • Pour egg mixture over bread, using fork to distribute onions evenly.
  • Let soak until liquid is absorbed, 30 to 45 minutes.
  • (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
  • Position rack in center of oven and preheat to 300 degrees.
  • Bake bread pudding 45 minutes.
  • Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
  • Let stand 15 minutes; serve warm.

Nutrition Facts : Calories 183.2, Fat 12.1, SaturatedFat 7, Cholesterol 111.1, Sodium 400.6, Carbohydrate 10.3, Fiber 1, Sugar 3, Protein 9

CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING



Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding image

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!

Provided by French Tart

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

8 slices thick bread (white) or 8 slices wholemeal bread
butter, softened to spread
1 onion, peeled and finely sliced
8 ounces mature farmhouse cheddar cheese, grated
1 pint milk
3 eggs, lightly beaten
1 teaspoon English mustard
salt and pepper
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs, to taste
tomatoes, sliced (optional)
sliced ham (optional)
cooked sausage (optional)
cooked and crumbled bacon (optional)
branston pickle (optional)
chutney (optional)

Steps:

  • Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
  • (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
  • Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
  • Pre-heat oven to 200C or 400°F.
  • Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
  • Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
  • In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
  • Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

Nutrition Facts : Calories 533.8, Fat 29, SaturatedFat 16.4, Cholesterol 216.2, Sodium 773.5, Carbohydrate 39.7, Fiber 2, Sugar 4.2, Protein 27.9

CARAMELIZED ONION & GRUYERE BREAD PUDDING



Caramelized Onion & Gruyere Bread Pudding image

A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience.

Provided by Judikins

Categories     < 4 Hours

Time 1h45m

Yield 12 4 oz. ramekins, 12 serving(s)

Number Of Ingredients 14

3 tablespoons butter
6 yellow onions, peeled and sliced
2 cups grated gruyere cheese
4 teaspoons roasted garlic
1 tablespoon chopped fresh parsley
2 teaspoons dried thyme
5 large eggs
2 cups whipping cream
1 cup milk
1/2 cup grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups cubed crustless bread or 6 cups brioche bread
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
  • Heat butter in a heavy large pot over medium heat.
  • Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
  • Remove pot from heat and season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
  • Add the bread cubes and allow to stand 10 minutes.
  • Stir in the sauteed onions.
  • Transfer to prepared dish or ramekins.
  • Sprinkle with the remaining Parmesan.
  • Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
  • Serve warm.

Nutrition Facts : Calories 370.3, Fat 28, SaturatedFat 16.3, Cholesterol 176.4, Sodium 465.5, Carbohydrate 17.4, Fiber 1.3, Sugar 3.4, Protein 13

SWEET PEPPER AND ONION BREAD PUDDING



Sweet Pepper and Onion Bread Pudding image

Make and share this Sweet Pepper and Onion Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

8 ounces crusty Italian bread
2 tablespoons butter, softened
1 1/2 cups milk
3 eggs
1 (12 ounce) jar roasted sweet red peppers, drained well
1/2 cup thinly sliced green onion
2 teaspoons dried oregano
1/2-1 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Fontina cheese or 1 cup provolone cheese

Steps:

  • Cut the bread into 1-inch slices; spread slices with butter, then tear bread into bite-sized pieces; set aside.
  • In a mixing bowl, whisk the milk and eggs together; stir in the peppers, green onions, oregano, pepper sauce, salt, and black pepper.
  • Add in bread pieces and cheese; stir well to coat bread.
  • Divide mixture between eight greased 6-ounce custard cups or ramekins (or transfer all into a greased 1 1/2 quart souffle dish).
  • Press mixture down slightly to thoroughly moisten bread.
  • Bake, uncovered in a 350° oven for about 30 minutes or until golden and a knife comes out clean; let stand for 10 minutes before serving (or bake souffle dish for 40 minutes at 350 or until knife comes out clean; let stand for 15 minutes before serving).

Nutrition Facts : Calories 226.3, Fat 11.8, SaturatedFat 6.3, Cholesterol 109, Sodium 426.3, Carbohydrate 20, Fiber 1.9, Sugar 2.5, Protein 10.4

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