BREAKFAST BREAD PUDDING
Provided by Katie Lee Biegel
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch baking dish with butter.
- Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
- In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately.
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.
SAUSAGE & APPLE BREAKFAST BREAD PUDDING
I found this on Pillsbury.com and it looked really good. I plan on trying it Christmas morning! The serving is for 2 people but would be easily adjusted to serve more.
Provided by Buckyx2
Categories Breakfast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375. Spray 1 1/2 quart casserole dish with cooking spray. Place rolls on cutting board and let stand 10 minutes to thaw.
- In non-stick skillet, heat sausage until brown and drain.
- In medium bowl, beat eggs, milk and syrup until well blended. Cut rolls into 3/4" cubes and place in the bowl with the egg mixture. Stir and coat all pieces. Add sausage and apple to mixture, stir & coat them as well. Pour into your casserole dish.
- Bake 30-40 minutes or until the rolls are puffed. Insert a knife into the center and when it comes out clean, they are done! Let stand 5 minutes before you serve.
- You can also add bacon in place of the sausage for a different taste.
Nutrition Facts : Calories 604.3, Fat 33.5, SaturatedFat 11.2, Cholesterol 291.8, Sodium 915.5, Carbohydrate 48.8, Fiber 2.4, Sugar 19.6, Protein 27.3
GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
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.
SAUSAGE, APPLE, AND CHEDDAR BREAD PUDDING
This recipe was featured in an email from Cooking Light. "This dish is reminiscent of holiday stuffing. Leave the peel on the apple for color and texture."
Provided by senseicheryl
Categories Poultry
Time 1h
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
- Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese.
- Bake for 45 minutes or until pudding is set and lightly browned.
Nutrition Facts : Calories 219.8, Fat 10.3, SaturatedFat 5.1, Cholesterol 39.4, Sodium 647.9, Carbohydrate 14.9, Fiber 1.8, Sugar 11.3, Protein 17.4
SAUSAGE, APPLE, AND CHEDDAR BREAD PUDDING
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
- 3. Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, salt, and black pepper in a large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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SAUSAGE AND APPLE BREAKFAST BREAD PUDDING
From pillsbury.com
4.5/5 (19)Category BreakfastServings 2Total Time 1 hr
- Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Place rolls on cutting board; let stand 10 minutes to thaw. Meanwhile, in 10-inch skillet, heat sausage over medium-high heat, stirring constantly, until brown; drain.
- In medium bowl, beat eggs, milk and syrup until well blended. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir to coat. Stir in sausage and apple; pour into casserole.
- Bake 35 to 40 minutes or until puffed, golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
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