SAVORY BREAD PUDDING
I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
- Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
- Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
- Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
- To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.
PEAR & GORGONZOLA CROSTINI
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
- Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
- Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
- Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
- Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
- Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium
SAVORY PEAR, GORGONZOLA, AND BACON BREAD PUDDING
This bread pudding isn't a typical dessert bread pudding. Instead it's a savory dish that makes a great side or a flavorful main dish. Use it anytime an adult macaroni and cheese would fit the meal, and you won't be disappointed. As a side note, this tastes even better as rewarmed leftovers than it does fresh out of the oven, so make enough to take for lunch tomorrow!
Provided by TechBoyBen
Categories Breakfast Eggs
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook, stirring occasionally, until golden brown, about 20 minutes.
- Place bacon in another large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
- Cook pear slices in reserved bacon grease over medium-low heat until golden, 2 to 3 minutes per side. Drain pear slices on paper towels.
- Beat eggs and egg yolks in a large bowl until smooth. Add heavy cream, black pepper, salt, and Italian seasoning; mix until well-blended.
- Place half the bread cubes in a 9x13-inch glass baking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture over cheese. Spread half the bacon and pears on top. Repeat layering remaining bread, Gorgonzola cheese, and pears, ending with bacon. Pour egg mixture slowly and evenly over layers. Press down with a spatula or a gloved hand to prevent bread from overflowing.
- Place baking pan in the refrigerator until bread soaks up egg mixture, at least 1 hour and up to overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake bread pudding in the preheated oven until top is golden brown, covering with aluminum foil if needed, 40 to 55 minutes. Remove from oven and let dish set before serving, about 15 minutes.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 36.3 g, Cholesterol 308.7 mg, Fat 46.8 g, Fiber 2.8 g, Protein 23.8 g, SaturatedFat 26.2 g, Sodium 1637.8 mg, Sugar 5 g
PEAR BREAD PUDDING WITH TURKEY BACON
Try our take on pear bread pudding with My Food and Family. This pear bread pudding with turkey bacon is a sweet and savory dish that makes a great entrée!
Provided by My Food and Family
Categories Custards & Puddings
Time 5h
Yield 18 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Spread bread cubes onto 2 rimmed baking sheets. Bake 15 to 20 min. or until crisp and golden brown, stirring after 10 min.
- Meanwhile, cook bacon in large nonstick skillet on medium-high heat until done. Remove bacon from skillet; set aside.
- Heat oil in same skillet. Add mushrooms; cook 7 min. or until lightly browned, stirring frequently. Stir in leeks and garlic; cook 2 min., stirring occasionally. Add pears; cook and stir 1 to 2 min. or until tender. Cool 10 min. Chop bacon; stir into mushroom mixture.
- Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with pear mixture. Whisk eggs, milk, thyme and pepper until blended; pour over pear mixture. Stir to evenly moisten bread. Cover with foil. Refrigerate 3 hours.
- Heat oven to 400°F. Bake pudding (covered) 45 min.; sprinkle with cheese. Bake 30 min. or until knife inserted in center comes out clean and top is golden brown. Cool slightly.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 8 g, Protein 10 g
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