Gruyere Roasted Garlic Bread Pudding Food

HERBED BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
• Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.

ARUGULA, BACON, AND GRUYèRE BREAD PUDDING

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.

CHEESY GARLIC BREAD

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

CARAMELIZED ONION & GRUYERE BREAD PUDDING

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.

MUSHROOM AND GRUYERE BREAD PUDDING

Steps:

• Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
• Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

LEEK AND GRUYERE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
• Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
• Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
• Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

SAVORY BREAD PUDDING WITH LEEKS, MUSHROOMS AND GRUYERE

Steps:

• Pre-heat oven to 400 degrees Fahrenheit and arrange bread on a baking sheet and bake for 5 minutes to dry out the cubes.
• Meanwhile, butter the inside of a casserole dish and set aside.
• Drizzle a sauté pan with olive oil and add butter and sauté leeks over medium heat for about 6-8 minutes until softened. Add garlic and sauté for another minute.
• Add mushrooms and chopped herbs and sauté everything for 3-5 minutes, until mushrooms just start to soften. Season with salt and pepper and set aside.
• In a large bowl, whisk eggs, milk and stock together and add cubed bread, mushroom mixture, and grated cheese. Toss together
• Transfer the stuffing to the buttered dish, top with more sage and bake for 30-40 minutes, until the top is golden brown.
• Once done, let bread pudding cool down for a few minutes before serving.

SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE

Steps:

• Slice the bread into 1/2" slices and let dry out overnight.
• You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
• Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
• Add the diced tasso.
• Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
• Remove from pan, drain on papertowels and set aside.
• Add the wine to the pan, making sure to scrape up all the browned bits.
• Reduce the wine by half.
• Pour out into a large bowl and set aside.
• In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
• Add the onions and garlic.
• Sauté for about 3 minutes, until onions are translucent.
• Add the spinach water and let it reduce.
• Add the chopped spinach.
• Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
• Transfer to a bowl and set aside.
• Whisk the eggs in a large bowl.
• Add the half-and-half.
• Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
• Butter the bottom and sides of a 9x13 baking dish.
• Make one layer of dried bread slices on the bottom.
• Use little broken-off pieces if you need to fill any little spaces.
• Cover the bread evenly with the spinach mixture.
• Sprinkle evenly with 1/3 of the grated cheese.
• Spread the diced tasso evenly over the cheese.
• Season with more Creole seasoning and pepper.
• Sprinkle with more cheese.
• Add a second layer of bread,filling the holes with broken pieces as needed.
• Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
• Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
• Wrap the pudding in plastic wrap.
• Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
• This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
• Refrigerate for at least 2 hours or overnight.
• When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
• Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
• Let the pudding cool for about 5 minutes.
• Slice and serve.

GARLIC BREAD PUDDINGS

Steps:

• In a saucepan scald the milk with the garlic, let the mixture stand off the heat for 15 minutes, and strain it through a sieve, discarding the garlic. In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the parsley, the salt, and pepper to taste. Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool), run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve the garlic bread puddings warm.

MUSHROOM AND GRUYèRE BREAD PUDDING

Steps:

• Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
• Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

PARMESAN GRUYERE BREAD PUDDING

Steps:

• Grease a 3 1/2 quart casserole dish with the butter.
• Put the muffin pieces into the casserole.
• Sprinkle with 3/4 of the grated cheeses and toss to combine.
• Beat eggs, milk and seasonings until well blended.
• Pour over the muffins and cheese.
• Sprinkle with the remaining cheese and dust with paprika.
• Refrigerate overnight, if desired.
• The day you are baking, preheat oven to 350.
• Bake at 350 until puffed and golden and a knife inserted comes out clean, about 45 minutes for a room-temperature casserole.
• Let sit for 10 minutes before serving.