SUNNY'S BRUNCHY BREAD PUDDING
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside.
- Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined.
- Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes.
- Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding.
CHICKEN BREAD PUDDING
This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it.
Provided by Realtor by day
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
- In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
- Sprinkle cheese evenly over mushroom mixture.
- In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
- Bake 1 hour until toothpick inserted near center comes out clean.
- Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
- Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
SAUSAGE BREAD PUDDING
This savory, comforting entree from chef Ryan Farr takes inspiration from the dessert menu.
Provided by Martha Stewart
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a large, deep baking dish; set aside.
- Whisk eggs in a large bowl for about 1 minute. Add bread cubes and toss until fully coated. Set aside.
- In a large skillet over low heat, cook bacon until fat is rendered and meat is crispy. Add sausage and cook until it just begins to brown. Add apple, onion, sage, and thyme; season with salt and pepper. Cook, stirring, for 1 minute.
- Transfer sausage mixture to bowl with bread; add 1 cup Gruyere. Slowly add milk, gently folding so that bread maintains its shape. Transfer bread mixture to prepared baking dish; sprinkle with remaining 1 cup Gruyere.
- Transfer baking dish to oven and bake until golden and bubbly and internal temperature reaches 170 degrees on an instant-read thermometer, about 1 hour and 15 minutes. Remove from oven and let stand 30 to 45 minutes before serving.
ARUGULA, BACON, AND GRUYèRE BREAD PUDDING
Provided by Gina Marie Miraglia Eriquez
Categories Cheese Egg Brunch Side Bake Quick & Easy Bacon Arugula Fall Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
- Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
- Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
- Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.
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