Savory Breakfast Bread Pudding Food
SAVORY BREAKFAST BREAD PUDDING
A delicious breakfast recipe to start the day off just right. Source: http://www.rhodesbread.com/recipes/view/savory-breakfast-bread-pudding
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place bread cubes in a large bowl. Combine cheddar cheese, tomatoes, sausage, green onions, basil, brown sugar, oregano and garlic powder.
- Add to bread and toss gently until bread is well coated. Pour mixture into a sprayed 9x13-inch baking pan. Whisk eggs, whipping cream, salt and pepper and pour over bread mixture.
- Sprinkle with parmesan cheese. Bake at 350°F 55-65 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 682.1, Fat 52, SaturatedFat 27.1, Cholesterol 283, Sodium 1186.2, Carbohydrate 22.6, Fiber 1.9, Sugar 11, Protein 31.5
SAVORY BREAD PUDDING
This yummy pudding is like a baked custard. Challah or French bread may be substituted for the Vienna loaf. I use bottled, roasted peppers to save time. Recipe from Chicago Tribune Good Eating.
Provided by Hey Jude
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Heat oil over medium-high heat in a large skillet, saute mushrooms and leeks until lightly browned, about 5-7 minutes.
- Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan cheese; place in a greased 8-inch square baking pan.
- Whisk together milk, cream, eggs, salt and pepper.
- Pour over bread cubes; sprinkle with remaining 2 T cheese.
- Bake until lightly browned and knife inserted in center comes out clean, about 1 hour.
Nutrition Facts : Calories 758.4, Fat 47.9, SaturatedFat 23.6, Cholesterol 332.2, Sodium 1391.9, Carbohydrate 60.7, Fiber 3.9, Sugar 2, Protein 22.4
SAVORY BREAD PUDDING
This is not a dessert! It's a side dish! It's kind of rich, so I keep my other selections simple when serving this. You can substitute Italian bread for French, and you can cut off the crust if you like. I find it's too much trouble, but it does make it less chewy to remove the bread crust. The rolls of french bread that I buy are around 2 ft. long, and maybe 4-5 inches across. It never hurts to have a little extra bread floating around the table. I slice it all up, then eye how much of it I need for my casserole dish. When you lay it in the dish, be sure to overlap the pieces, don't just lay them across the bottom of the dish. I sort of set them in like fallen dominoes.
Provided by ShelleyB1982
Categories Savory
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Sauté onions, sugar, and 1 teaspoon salt in the clarified butter over medium high heat. I like to burn the onions just barely. Cook until at least golden brown. Toss in sherry and scrape any caramelized onion off the bottom of the pan. Set aside.
- Spread bread pieces evenly on baking sheet. Place in oven for about 7 minutes (or until they are getting crispy but not brown). Then set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, remaining 2 teaspoons salt and pepper. Soak bread in the egg mixture for 5 minutes (I do this in a huge ziplock bag).
- In a casserole dish, layer bread, onions then cheese. Pour remaining egg mixture over the top.
- Bake for 35 minutes or until eggs are set. I like a really firm middle, so I usually end up going 40 mins, but my oven does not cook as fast as some.
Nutrition Facts : Calories 488.1, Fat 38.7, SaturatedFat 22.8, Cholesterol 283.8, Sodium 1373.4, Carbohydrate 19.6, Fiber 1.2, Sugar 2.2, Protein 15.8
SAVORY BREAD PUDDING
Cobbled together from several recipes I found in several places. Feel free to add sauteed greens, artichoke hearts, mushrooms, or any other soft (or precooked) vegetable you have on hand. Substitute ham, turkey or other meat for the bacon, or leave it out.
Provided by DrGaellon
Categories Breakfast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray a 13x9x2" baking pan with non-stick spray.
- Halve tomatoes and arrange on a baking sheet. Bake in preheated oven until soft and beginning to shrivel, about 30 minutes. Cut each half in four pieces; if they slip off their skins, so much the better.
- Whisk eggs, milk, sour cream, cheese, mustard, salt, and pepper together.
- Toss tomatoes, bread, bacon, and peas to combine. Pour into baking dish and pour egg mixture over. Cover with aluminum foil and let stand 10 minutes.
- Transfer covered pan to oven and bake 20 minutes, then uncover and bake 20-30 minutes more, until puffy and cheese is golden brown.
Nutrition Facts : Calories 449.4, Fat 24.7, SaturatedFat 10.9, Cholesterol 234, Sodium 639.1, Carbohydrate 36.2, Fiber 3, Sugar 4.4, Protein 20.9
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