CHEESE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
- Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
- While this is baking make a nice vegetable salad to accompany this dish.
BLUEBERRY CREAM CHEESE BREAD PUDDING
Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.
Provided by Loves2Teach
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees
- Spray 2 qt shallow baking dish with non-stick spray.
- Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
- Add half-and-half; mix well.
- Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
- Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
- Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
- Sprinkle with powdered sugar; serve warm.
Nutrition Facts : Calories 693.1, Fat 38, SaturatedFat 21.7, Cholesterol 312.8, Sodium 487.1, Carbohydrate 72.3, Fiber 2.1, Sugar 46.1, Protein 17
HAM AND CHEESE BREAD PUDDING
This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease 11x7-inch baking dish.
- Spread 1 side of each bread slice with butter.
- Cut into 1-inch cubes and place on bottom of prepared dish.
- Top with ham and sprinkle with cheese.
- Beat eggs in medium bowl.
- Whisk in milk, mustard, salt and pepper.
- Pour egg mixture evenly over bread mixture.
- Cover; refrigerate at least 6 hours or overnight.
- Preheat oven to 350 degrees.
- Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
- Garnish, if desired and then cut into squares.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 20.4, SaturatedFat 11.4, Cholesterol 143.7, Sodium 1010, Carbohydrate 18.2, Fiber 0.9, Sugar 0.4, Protein 20.4
SPINACH AND JACK CHEESE BREAD PUDDING
A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying. Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.
Provided by Wish I Could Cook
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
- With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
- Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
- Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
- Remove from oven; let stand 5 minutes before serving.
Nutrition Facts : Calories 211.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 153.3, Sodium 396.4, Carbohydrate 16.9, Fiber 3, Sugar 2, Protein 15.5
CHEESY BREAD PUDDING
This is a very basic, yet satisfying way of having bread pudding. It is a little indulgent I have to admit, but not overly so if you serve it with a big salad on the side. I hope you enjoy!
Provided by Lalaloula
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 15X15 cm casserole dish with the butter.
- Half bread slices diagonally and layer into the dish.
- In a bowl beat eggs with milk and cream. Season with nutmeg and paprike as well as salt and pepper to taste.
- Pour the egg mixture over the bread slices and top with shredded cheese.
- Bake in the preheated oven at 200°C/400°F for 20 minutes or until set and nicely browned.
- Enjoy! :).
CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING
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
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
MIDWESTERN SPINACH & CHEESE SAVOURY BREAD PUDDING
I got this recipe yesterday from a recipe group and made it last night. The original recipe called for Jack cheese (and only half the amount), low fat milk, no garlic or onion or Parmesan and used white bread. I played with it and this is what I came up with. It turned out quite nicely as a side dish to Lamb chops but I imagine it would also make a lovely vegetarian main dish served with a salad on the side.
Provided by JanetB-KY
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
- In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
- With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
- Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor).
- Sprinkle Parmesan cheese over the top of the pudding mixture.
- Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
- Remove bread pudding from oven; let stand 5 minutes before serving.
Nutrition Facts : Calories 641, Fat 37.9, SaturatedFat 19.5, Cholesterol 306.9, Sodium 903.2, Carbohydrate 47.9, Fiber 4.1, Sugar 1.7, Protein 27.9
SAVORY BACON AND CHEESE BREAD PUDDING
Steps:
- Preheat the oven to 350°F.
- Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
- Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
- Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
- Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
- Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.
GOAT CHEESE BREAD PUDDING
A savory bread pudding, a very different take from the usual dessert. You can use any cheese you like; goat cheese works especially well because it's soft and sharp. You can use any bread you like, too, the staler the better. Serve alongside a meat dish with plenty of pan juices or gravy - pot roast is ideal - so the pudding can soak up all the goodness. Adapted from a post by Caroline Russock at Serious Eats; she adapted the recipe from _Dishing Up Vermont_ by Tracey Madeiros. http://bit.ly/92Xpz
Provided by DrGaellon
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly grease a 13x9x2 baking dish.
- Whisk together milk, eggs, rosemary and salt and pepper to taste.
- Place bread in a bowl. Sprinkle with cheese. Drizzle over egg mixture and toss to be sure all of the bread is coated with egg. Let stand 5-10 minutes to soften.
- Pack mixture into prepared pan. Bake 20-35 minutes, until golden brown and springy to touch. Allow to cool briefly before serving.
Nutrition Facts : Calories 83, Fat 5.1, SaturatedFat 2.1, Cholesterol 138.3, Sodium 68.2, Carbohydrate 3.1, Sugar 3.5, Protein 5.9
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