Turkey Mushroom Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

MUSHROOM BREAD PUDDING



Mushroom Bread Pudding image

Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.

Provided by Susan Spungen

Categories     brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 ounce dried porcini mushrooms
1 tablespoon olive oil
2 tablespoons unsalted butter, plus more for greasing the pan
1/2 pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced 1/4-inch thick
8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
2 small shallots, halved and thinly sliced
2 tablespoons cognac (optional)
2 teaspoons kosher salt, plus more to taste
Black pepper
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon ground cayenne
2 ounces grated Gruyère (about 1 cup)
12 ounces brioche (or 4 to 6 large brioche buns), cut into 1/2-inch thick slices
1 ounce finely grated Parmesan (about 1/2 cup)

Steps:

  • Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
  • In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
  • In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
  • Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
  • Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
  • When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

TURKEY-MUSHROOM BREAD PUDDING



Turkey-Mushroom Bread Pudding image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
2 tablespoons chopped shallots
3 cups coarsely chopped white mushrooms
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
3/4 teaspoon chopped fresh thyme
2 1/2 teaspoons salt
Freshly ground pepper to taste
2 cups cooked turkey, cut into 1/4-inch cubes
8 eggs
4 cups milk
8 cups bread cut into 1/2-inch cubes

Steps:

  • Preheat oven to 325 degrees. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the mushrooms and cook until softened, about 7 minutes. Stir in the rosemary, sage, thyme, 1 teaspoon of the salt and pepper. Stir in the turkey.
  • Whisk eggs in large bowl. Whisk in milk until well blended. Season with remaining salt and pepper.
  • Layer half of the bread cubes in the bottom of an 13-by-9-by-2-inch baking dish. Top with the turkey mixture and then another layer of bread cubes. Pour the milk mixture over all. Bake until the bread is nicely browned and the custard is set, about 1 hour 20 minutes.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 841 milligrams, Sugar 13 grams, TransFat 0 grams

TURKEY-MUSHROOM BREAD PUDDING



Turkey-Mushroom Bread Pudding image

This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread. I found this on the cookinglight.com web site. Wonder how it would taste with gravy and cranberry sauce? Just kidding!!!

Provided by Manami

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
4 cups sliced cremini mushrooms
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
2 cups shredded cooked turkey breast
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups 1% low-fat milk
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 large eggs
6 cups French bread or 6 cups Italian bread, cut into 1-inch cubes
cooking spray
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Heat oil in a large nonstick skillet over medium heat.
  • Add mushrooms, celery, onion, thyme, and garlic, cook 10 minutes or until tender, stirrirng occasionally.
  • Stir in turkey, salt and black pepper.
  • Remove from heat, and cool slightly.
  • Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk.
  • Stir in mushroom mixture and bread, toss well.
  • Spoon into an 11x7" baking dish coated with cooking spray.
  • Sprinkle with cheese.
  • Bake for 1 hour or until golden brown.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 624.8, Fat 9.8, SaturatedFat 3.5, Cholesterol 124.8, Sodium 1282.8, Carbohydrate 104.8, Fiber 5.2, Sugar 9.8, Protein 30.1

SAVORY WILD MUSHROOM BREAD PUDDING



Savory Wild Mushroom Bread Pudding image

Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 18

2 teaspoons vegetable oil
1 medium yellow onion, sliced
Smoked Mushrooms
1 teaspoon minced garlic
3 teaspoons Emeril's Original Essence or Creole Seasoning
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup freshly grated Gouda cheese
3/4 cup freshly grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
1 teaspoon unsalted butter
1 tablespoon fine dried breadcrumbs

Steps:

  • Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
  • In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
  • Preheat oven to 350 degrees.
  • Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.

MUSHROOM AND ONION BREAD PUDDING



Mushroom and Onion Bread Pudding image

This is a comforting side dish to serve along side roasted poultry, pork or beef. The pudding should be refrigerated for at least 12 hours before baking so that the egg mixture soaks into the bread and saturates it.

Provided by TishT

Categories     Cheese

Time 13h45m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
2 cups onions, thinly sliced
1 lb mushroom, sliced
5 large eggs
1 envelope golden onion soup mix
2 cups heavy cream
1 teaspoon Worcestershire sauce
6 cups French bread, crusts removed,1/2 inch cubes
1 cup fresh grated parmesan cheese

Steps:

  • Coat a 13X9" baking dish with nonstick cooking spray.
  • In a 10" saute pan over medium heat, melt the butter, add the onion, and cook, stirring until they begin to turn a golden color, about 10 minutes.
  • Add the mushrooms and cook them until golden brown, another 6-8 minutes.
  • Remove the pan from the heat.
  • In a large mixing bowl, whisk together the eggs, soup mix, heavy cream, and Worcestershire.
  • Stir in the bread cubes until they are well coated.
  • Stir in the onions and mushrooms.
  • Pour the mixture into the prepared dish and sprinkle the cheese.
  • Refrigerate for at least 12 hours before baking Peheat the oven to 350F.
  • Bring the pudding to room temperature, and then bake it until it is golden brown, 35-45 minutes.
  • Let the pudding rest 10 minutes before serving.

Nutrition Facts : Calories 663.5, Fat 37.8, SaturatedFat 21.1, Cholesterol 240.2, Sodium 1285.5, Carbohydrate 61.2, Fiber 4.3, Sugar 4.3, Protein 21

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
  • Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
  • Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
  • Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
  • Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
  • Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

More about "turkey mushroom bread pudding recipes"

SAVORY TURKEY AND MUSHROOM BREAD PUDDING - THE …
savory-turkey-and-mushroom-bread-pudding-the image
2012-11-18 Add the turkey, salt and pepper, stir to combine, and remove from the heat. Whisk together the eggs, milk, half-and-half and half of the cheese in a large bowl. Add the stuffing, breaking up any ...
From washingtonpost.com


TURKEY-MUSHROOM BREAD PUDDING RECIPE | MYRECIPES
2005-11-23 Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated …
From myrecipes.com
5/5 (9)
Calories 242 per serving
Servings 8
  • Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.
  • Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown. Let stand 10 minutes before serving.


RECIPE: SAVORY TURKEY AND MUSHROOM BREAD PUDDING
2012-11-22 Melt the 6 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms, garlic, parsley, sage and thyme, and cook for 10 minutes, stirring frequently and reducing the heat if ...
From seattletimes.com
Estimated Reading Time 2 mins


TURKEY AND MUSHROOM BREAD PUDDING - NANCY'S RECIPES
Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and pepper. Remove mixture from heat, and cool slightly. Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11x7-inch baking ...
From nancysrecipes.weebly.com


MUSHROOM BREAD PUDDING RECIPE | RECIPE | BREAD PUDDING RECIPE, …
Jan 21, 2013 - A savoury mushroom puffed bread pudding side dish, also nice served with chicken or turkey as a change from stuffing.
From pinterest.co.uk


BEST SAVORY BREAD PUDDING WITH MUSHROOMS, GRUYèRE AND …
For this hearty savory bread pudding, we took inspiration from a recipe in “Tartine” by Elisabeth Prueitt and Chad Robertson. Make sure to use crusty bread with a rustic, sturdy crumb; a soft, yielding loaf will yield a soggy, dense pudding. The egg-soaked bread mixture must stand for at least an hour (or up to 24 hours) before baking, so ...
From 177milkstreet.com


SAVORY TURKEY AND MUSHROOM BREAD PUDDING | RECIPE | SAVORY …
Nov 17, 2017 - This hearty bread pudding repurposes Thanksgiving turkey and stuffing.
From pinterest.co.uk


MUSHROOM BREAD PUDDING: A EASY COMFORTING SIDE DISH - CAMILA …
2021-02-25 To toast the Bread: Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. For the Mushroom Mixture: Heat the olive oil and butter in a large (12-inch) sauté pan over medium heat.
From camilamade.com


JOëL LEGENDRE’S CHEESE AND MUSHROOM BREAD PUDDING - RICARDO
Sauté the mushrooms in the butter and oil until dry and golden brown. Allow the mushroom mixture to cool and add to the egg mixture. Add the bread cubes, stir and pour into a 9 X 12-inch buttered baking pan. Let rest for 2 hours in the refrigerator. Stir again in the pan if the bread cubes are not thoroughly soaked. Bake at 350 °F for about ...
From ricardocuisine.com


OUR RECIPES: MUSHROOM BREAD PUDDING. - BRITISH FOOD IN AMERICA
Preheat the oven to 350˚. Grease an oven pan or deep ceramic pie plate with a generous smear of butter. Melt the 2 Tablespoons of butter in a heavy skillet over medium heat, then toss the celery and onion into the pan with the cayenne and some salt and pepper. Cook until the vegetables soften, usually in about 10 minutes.
From britishfoodinamerica.com


MUSHROOM BREAD PUDDING - WILL COOK FOR SMILES
2021-10-15 Preheat the oven to 350° and grease a 9×13 casserole baking dish with butter all over the bottom and up the sides. Preheat a large cooking pan over medium heat and add oil. Sauté shallots and leeks until softened and start to brown and then add pressed garlic. Sauté just until garlic is fragrant.
From willcookforsmiles.com


TURKEY AND SWISS BREAD PUDDING RECIPE - FOOD & WINE
Ingredient Checklist. 1 tablespoon extra-virgin olive oil ; 1 medium onion, halved and thinly sliced ; 3 cups whole milk ; 4 large eggs ; 1 1/2 teaspoons Dijon mustard
From foodandwine.com


THANKSGIVING LEFTOVER SAVORY BREAD PUDDING - THE FLAVOR BENDER
2015-11-10 Then remove the rosemary sprig. Preheat oven to 350°F, and butter a 9 x 5 inch oven proof dish. Break the eggs into a bowl, and whisk them with the cooled rosemary infused milk mixture and turkey and salt. In a large bowl, place the stuffing, bread cubes, pears and parsley and mix to combine. Add the custard (milk, egg, turkey mix) and mix ...
From theflavorbender.com


LEFTOVER TURKEY: TURKEY-MUSHROOM BREAD PUDDING | THE VIRTUAL …
2005-12-17 Poultry Recipes . Leftover Turkey: Turkey-Mushroom Bread Pudding. Thread starter Rita Y; Start date Dec 17, 2005 . R. Rita Y TVWBB Emerald Member ...
From tvwbb.com


TURKEY AND MUSHROOM BREAD PUDDING
2015-12-14 Serves: 6 Ingredients 2 Tbsp (30 mL) canola oil 1 lb (454 g) assorted fresh mushrooms, sliced 1 cup (250 mL) onion, chopped 2 Tbsp (30 mL) ...
From deliciousfoodlife.blogspot.com


RECIPE: SAVORY TURKEY AND MUSHROOM BREAD PUDDING (USING …
Recipe: Savory Turkey and Mushroom Bread Pudding (using leftover turkey and stuffing) Category: Main Dishes-Casseroles: From: Betsy at Recipelink.com, 11-22-2014: Reply to: Recipe: Recipes in Print - 11-22-14 Daily Recipe... Board: Daily Recipe Swap at Recipelink.com: Msg ID: 3157184
From recipelink.com


TURKEY-MUSHROOM BREAD PUDDING RECIPE - TEXTCOOK
2 teaspoons olive oil; 4 cups sliced cremini mushrooms; 2 cups chopped celery; 1 cup chopped onion; 1/2 teaspoon chopped fresh thyme; 3 garlic cloves, minced
From textcook.com


DINDON CANADIEN
Préparation. Vaporisez un plat à gratin de 13 x 9 x 2” (32 x 22 x 5 cm) avec un aérosol de cuisson anti-adhésif. Faites chauffer l’huile dans une grande poêle à feu moyen-fort.
From dindoncanadien.ca


TURKEY AND MUSHROOM BREAD PUDDING
Oct 11, 2016 - This Pin was discovered by Joanne Wood. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


OUR RECIPES: TURKEY BREAD PUDDING - BRITISH FOOD IN AMERICA
Stir the mushrooms into the skillet and let everything cool. Meanwhile, whisk the milk, mustard, cayenne and eggs in a big bowl. Add the bread and turkey mixture and gently stir everything together. Grease an 8 x 8 inch or 7 x 11 inch baking dish, or something similar, with unsalted butter, pour in the pudding and sprinkle the dish with the cheese.
From britishfoodinamerica.com


SAVORY TURKEY AND MUSHROOM BREAD PUDDING
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


EASY SAVORY BREAD PUDDING WITH MUSHROOMS: FANCY SIDE DISH
2020-03-28 Preheat oven to 350°. Grease 2 quart glass rectangular baking dish with 1 tablespoon of the butter. Set aside. Heat remaining 2 tablespoons of butter over medium heat, then saute onions, salt and pepper until softened about 4 minutes. then add mushrooms, and stir for about 5 minutes. then add garlic and stir for 1-2 minutes more.
From westviamidwest.com


TURKEY-MUSHROOM BREAD PUDDING - FOODDIEZ.COM
473 milliliters chopped celery 946 milliliters sliced cremini mushrooms 1 teaspoon dry mustard 5 larges eggs 1 liters French bread or 6 cups Italian bread, cut into 1-inch cubes 1 teaspoons chopped fresh thyme 3 garlic cloves, minced 0 teaspoons ground red pepper 1 teaspoons fresh ground black pepper 473 milliliters 1% low-fat milk 2 teaspoons olive oil 237 milliliters chopped …
From fooddiez.com


TURKEY MUSHROOM CASSEROLE RECIPE - LIVING ON A DIME
Preheat oven to 350°. Arrange bread cubes in a well-greased 9×13 inch pan. Layer turkey and mushrooms on top of bread cubes. Whisk together eggs, milk and seasonings. Pour on top of bread, turkey and mushrooms. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). When ready to bake, sprinkle on cheese.
From livingonadime.com


TURKEY-MUSHROOM BREAD PUDDING - FOODDIEZ.COM
Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7 …
From fooddiez.com


MUSHROOM BREAD PUDDING RECIPE - COOKSINFO
2001-03-29 Instructions. You'll need a baking dish that can hold about 2 quarts / litres. Beat the eggs in a large bowl. Mix in the milk, then add the bread (torn into large chunks), toss until coated. Let sit until all the egg and milk mixture is absorbed, usually around half an hour. Chop the mushrooms, green onion and green pepper.
From cooksinfo.com


MUSHROOM & LEEK BREAD PUDDING - SIMPLY PAIRED
2021-11-10 Step 3 Preheat the oven to 375 degrees. Butter a 2-quart baking dish and set it aside. Step 4 In a large bowl, combine the bread cubes, the mushrooms and leek mixture, and the gruyere cheese. Transfer to the prepared baking dish. Step 5 To make the custard, whisk together the eggs, half and half, mustard, and fresh herbs.
From getsimplypaired.com


TURKEY-MUSHROOM BREAD PUDDING RECIPE | RECIPE | STUFFED …
This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread. Nov 29, 2013 - The British holiday Boxing Day is linked to ideas of charity and also to the tradition of boxing up Christmas leftovers.
From pinterest.com


MUSHROOM BREAD PUDDING | WILLIAMS SONOMA
2012-12-02 Spread half the mushrooms over the bread. Arrange the remaining bread slices over the mushroom layer, then top with the remaining mushrooms. Pour any egg mixture remaining in the bowl evenly over all. Bake until the pudding is puffed and golden and the center is just set, about 45 minutes. Let stand for at least 10 minutes before serving. Serve ...
From williams-sonoma.com


MUSHROOM BREAD PUDDING NYT : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TURKEY-MUSHROOM BREAD PUDDING RECIPE | RECIPE | BREAD PUDDING …
This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread. Aug 17, 2017 - The British holiday Boxing Day is linked to ideas of charity and also to the tradition of boxing up Christmas leftovers.
From pinterest.ca


WILD MUSHROOM BREAD PUDDING : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


MUSHROOM AND LEEK BREAD PUDDING WITH TARRAGON OLIVE OIL
2022-02-11 Top with remaining ½ cup of grated Gruyere cheese. Bake in oven until the custard is set and the bread pudding is puffed and golden brown, about 45-50 minutes. If making ahead, cover the assembled bread pudding tightly with plastic wrap and store in the fridge for up to 2 days. Bake just before serving. Serve hot and enjoy! MAKES 8-10 SERVINGS
From olivethis.com


TURKEY AND MUSHROOM BREAD PUDDING - CANADIAN TURKEY
Transfer to a bowl. Add wine to same pan. Boil, stirring until reduced by half, about one minute.Let cool. In a bowl, whisk milk and eggs. Season with salt and pepper. Add wine. Arrange 6 bread slices to cover bottom of baking dish and cover with turkey. Top with mushroom mixture, half of the Gruyère cheese and half of the Parmesan cheese.
From canadianturkey.ca


Related Search