Portobello Bread Pudding Food

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Portobello Parmesan image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more for the dish
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, smashed
1 28-ounce can diced tomatoes
4 fresh basil leaves
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs)
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Peanut oil, for frying
4 ounces buffalo mozzarella cheese, sliced


  • Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
  • Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
  • Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
  • Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
  • Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.


Best Bread Pudding image

Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional


  • Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
  • Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
  • Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.


Cheese Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

8inch long French or Italian bread cut into 1/2-inch thick slices
1 cup milk
2 cups tomato sauce, fresh or jarred
8 ounces to 1 pound grated or sliced Fontina or Mozzarella cheese
4 ounces smoked black forest ham, torn into strips
4 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter cut into pieces
Salt and freshly ground black pepper


  • 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.


Portobello and Porcini Broth image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 7 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 large portobello mushroom caps, chopped
5 sprigs thyme
5 sprigs parsley
1/4 cup dry Marsala wine
3/4 cup dried porcini mushrooms, rinsed
1 teaspoon black peppercorns
Kosher salt
16 ounces mushroom or cheese tortelloni
Shredded parmesan cheese, for topping


  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
  • Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
  • Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
  • Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.


Baby's Head Pudding image

A classic English dish based upon a pudding made at the Exeter Inn, Devon, England

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

4 cups flour, plus more for dusting
1 1/8 cup suet
1 heaping teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup water
8 ounces beef kidney, cut into 1-inch pieces
1 1/2 pounds rump steak, cut into 1-inch pieces
Freshly ground salt
Freshly ground pepper
6 parsley stalks, cut into 1/4-inch pieces
1 teaspoon fresh thyme
1 cup mushrooms, cut into 1/2-inch slices
12 oysters plus their juice
1/4 cup red wine


  • For pastry: Combine flour, suet, baking powder, salt and water to form a smooth dough. Dust a smooth surface with flour and press out pastry with fingers to form a circle 1/4 inch thick. Lay a pudding cloth or cheesecloth into a basin or large ovenproof bowl and mold the pastry to it. In a separate bowl, combine kidney and steak. Season well with salt and pepper. Add parsley and thyme. Dust with a little flour.
  • Place half the meat mixture into the suet crust. Add half the mushrooms, then the remaining meat, and the mushrooms again. Add enough oyster juice to the wine to make 1/2 cup and pour into the pudding.
  • Brush the edges of the crust with water. Use the cloth to fold the pastry sides over to cover the filling. Cut away excess dough. Tie cloth with a string.
  • Bring a pot (large enough to completely enclose the pudding bowl) filled half way with water to a boil. Place pudding bowl in pot-the water should reach up to 3/4 of the sides of the bowl. Cover with lid. Or to mold the pudding to the shape of a baby's head, remove the nob from the lid of the pot and thread the cloth's string through the exposed holes. Secure the string to the pot's handles to suspend the pudding in the pot. Boil pudding for 3 1/2 hours. Make sure the water doesn't boil away. One hint: place two marbles in the pot with the water. Their pinging will notify you when the water completely evaporates.
  • Remove pudding from bowl. Carefully pull away pudding cloth and invert pudding onto a large, heated serving dish. Cut out a top in the pudding's crust and add the oysters, mixing them in with a fork.


Parmesan Bread Pudding with Broccoli Rabe and Pancetta image

Use regular broccoli instead of broccoli rabe for a more kidfriendly version.

Provided by Mary Frances Heck

Categories     Side     Bake     Christmas     Easter     Thanksgiving     Quick & Easy     Casserole/Gratin     Parmesan     Ham     Broccoli Rabe     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1" pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)


  • Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
  • Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
  • Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.


Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar


  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium


Junior League - Portobello Bread Pudding image

Make and share this Junior League - Portobello Bread Pudding recipe from Food.com.

Provided by JLofAustin

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups dry French bread cubes (1/2 inch)
1 tablespoon chopped garlic
1/4 cup olive oil
2 cups chopped spinach
1 lb portobello mushroom, stemmed, thinly sliced
1 cup parmigiano-reggiano cheese, grated
4 eggs
3/4 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon pepper


  • Spread bread into a 2 1/2 quart round baking dish. Saute garlic in 1 tablespoon oil until golden brown. Combine with Spinach and mix. Spoon over the bread.
  • Sear mushrooms on both sides in 2 to 3 tablespoons of oil. Arrange mushrooms over the spinach. Sprinkle with cheese. Whish eggs, heavy cream, half and half, salt and pepper until blended. Pour over the top. Bake at 350 for 30 minutes.

Nutrition Facts : Calories 927.5, Fat 46, SaturatedFat 18.3, Cholesterol 287, Sodium 1916.3, Carbohydrate 95.6, Fiber 6.6, Sugar 2.8, Protein 33.8

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