FRENCH ONION BREAD PUDDING
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.
FRENCH ONION SOUP BREAD PUDDING
Everyone knows that the best part of French onion soup is the crusty, cheesy top: these individual savory bread puddings are packed with all that gooey, bready goodness.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
- Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
- Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
- Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.
FRENCH ONION BREAKFAST STRATA
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Provided by Heidi Swanson
Categories Quick & Easy Brunch Breakfast Egg Onion Chive Garlic Cheese Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
- In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
- When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
- Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.
FRENCH ONION STRATA
Provided by Emily Clifton, Nerds with Knives
Time 55m
Number Of Ingredients 17
Steps:
- For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at any point, stir in a tablespoon or two of water as needed, and/or lower heat. Add garlic and thyme and cook 1 minute longer. Add sherry and wine and cook until liquid has almost completely evaporated, about 3 minutes. Remove from heat and set aside.
- Meanwhile, for the Strata: Preheat oven to 350°F (177°C). Spread bread in a single layer on a baking sheet. Bake until bread is dry but not browned, about 8 minutes.
- In a large bowl, whisk together eggs, half and half or milk, mustard, Worcestershire sauce, fish sauce (if using), 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes.
- Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and add half of bread. Scatter half of caramelized onions and half of cheese all over. Layer remaining bread on top and scatter remaining onions and cheese over. Drizzle any remaining custard all over, then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature.
FRENCH ONION STRATA (SAVORY BREAD PUDDING) RECIPE
The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret: more bread, less liquid.
Provided by Emily and Matt Clifton
Categories Breakfast Brunch Bread Pudding Breakfast and Brunch Mains Quick Dinners
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at any point, stir in a tablespoon or two of water as needed, and/or lower heat. Add garlic and thyme and cook 1 minute longer. Add sherry and wine and cook until liquid has almost completely evaporated, about 3 minutes. Remove from heat and set aside.
- Meanwhile, for the Strata: Preheat oven to 350°F (177°C). Spread bread in a single layer on a baking sheet. Bake until bread is dry but not browned, about 8 minutes.
- In a large bowl, whisk together eggs, half and half or milk, mustard, Worcestershire sauce, fish sauce (if using), 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes.
- Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and add half of bread. Scatter half of caramelized onions and half of cheese all over. Layer remaining bread on top and scatter remaining onions and cheese over. Drizzle any remaining custard all over, then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature. This Recipe Appears In Turn French Onion Soup Into a Strata for an Easy Breakfast, Lunch, or Dinner
Nutrition Facts : Calories 580 kcal, Carbohydrate 51 g, Cholesterol 220 mg, Fiber 3 g, Protein 25 g, SaturatedFat 17 g, Sodium 1043 mg, Sugar 15 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g
HOW TO MAKE THE BEST BREAKFAST STRATA
Learn how to make one of the best breakfast strata casseroles. This easy and versatile egg dish is perfect for family gatherings, around the holidays, and anything in between.
Provided by The Bossy Kitchen
Categories Breakfast
Time 13h15m
Number Of Ingredients 11
Steps:
- Use a 9x13 inch baking dish.
- Cut the stale bread in cubes and place it on the baking dish.
- Add shredded cheese, but keep a handful of cheese to sprinkle on top of the dish before you bake it.
- Add meat and vegetables.
- Separately, beat the eggs and add milk or sour cream(according to your preference). Add salt and pepper to your taste.
- Mix well and pour over the bread.
- Sprinkle the rest of the cheese over the top and cover with foil.
- Place the dish in the refrigerator overnight.
- Next morning, preheat oven at 350F.
- Bring the dish to room temperature for about 30 minutes.
- Bake the strata for 40-45 minutes if you added milk and 35 minutes if you made it with sour cream.(See the notes on the blog about that).
- Check the temperature of the strata in the middle. It should be 160F. The dish is ready when it does not giggle in the middle when shaken. The color should be golden brown.
- Remove from the oven and allow it to rest for 5-10 minutes before serving.
Nutrition Facts : Calories 374 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 245 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 755 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SAVORY SAGE AND ONION BREAD PUDDING
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
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
SAVORY STRATA (BREAD PUDDING)
My father liked to make this with whatever he had in the kitchen. I'm a little pickier. This is my standard recipe, which works well for guests.
Provided by greenery
Categories Cheese
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside.
- Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside.
- Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside.
- Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside.
- This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices.
- Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter.
- Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese.
- Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half.
- Cover with a layer of grated cheese.
- Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned.
- Let this sit for twenty minutes to half an hour before serving. It will be very, very hot.
- I serve this with a green salad and fruit.
Nutrition Facts : Calories 564.1, Fat 37.4, SaturatedFat 17.4, Cholesterol 259.1, Sodium 674.5, Carbohydrate 36.9, Fiber 2.7, Sugar 8.1, Protein 20.6
ONION BREAD PUDDING
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
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
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