Savory Sage And Onion Bread Pudding Food

SAVORY BREAD PUDDING WITH SAUSAGE + SAGE

Steps:

• Preheat the oven to 350. Butter a large baking dish. Whisk together the milk, cream, eggs and a generous pinch of salt and freshly cracked black pepper. Tear the bread into bite-sized pieces and place it in a large bowl-set aside.
• Heat a skillet over medium heat, add in the olive oil then the sausage. Saute the sausage until it is fully cooked and golden brown. Remove the sausage from the pan and add in the butter, leeks, and onion. Cook the leeks and onion on medium/low heat until soft and caramelized, about 20-30 minutes. Stir often to prevent scorching. Right at the end add in the fresh sage and thyme leaves. Cook for an additional 1-2 minutes.
• In a large bowl, fold together the cooked sausage, leek, onion and custard mixture. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until golden brown and bubbly. Serve warm!

SAVORY HERB BREAD PUDDING

Steps:

• Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
• Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
• Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
• Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

SAVORY BREAD PUDDING

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.

SAVORY SAGE AND ONION BREAD PUDDING

Steps:

• Butter shallow 7 or 8-cup baking dish.
• Melt butter in large skillet over low heat.
• Add onion mixture and cover with waxed paper round.
• Cook gently for 12 minutes;discard paper.
• Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
• In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
• Blend in onion mixture using 3 to 4 on/off turns.
• Transfer mixture to large bowl; stir in remaining 1 cup milk.
• Place bread in prepared dish.
• Pour egg mixture over bread, using fork to distribute onions evenly.
• Let soak until liquid is absorbed, 30 to 45 minutes.
• (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
• Position rack in center of oven and preheat to 300 degrees.
• Bake bread pudding 45 minutes.
• Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
• Let stand 15 minutes; serve warm.

SAVORY VEGETABLE BREAD PUDDING

Steps:

• Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.
• Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.
• Saute mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
• Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

ONION BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• Toss in the onions, cover and steam over low heat for 15 minutes.
• Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
• Discard the garlic.
• Toss the bread and onions together.
• Spread them in the casserole dish.
• Melt the remaining butter and pour over the bread.
• Sprinkle on the cheese.
• Beat the eggs slightly and beat in the half and half and salt and pepper.
• Pour the mixture evenly over the bread and cheese.
• Press the bread into the liquid with a spatula.
• (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
• Bake for 30 to 40 minutes until puffed and golden.
• Serve at once.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING

Steps:

• Pre-heat oven to 190C/375F/gas mark 5.
• Grease a large baking dish or tray about 12" by 8" in size.
• Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
• Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
• Add the bacon and onion mixture to the soaked bread and mix well.
• Add the rest of the ingredients - continue to mix them together thoroughly.
• Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
• Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
• Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
• Also great for picnics, brunch or breakfast.

SAVORY BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Heat oil in large skillet over medium high heat. Add sausage and cook until well-browned. Add onions, bell peppers, and green onions and saute until soft, 3 to 4 minutes. Add chicken broth and cook, stirring, for one minute. Remove skillet from heat.
• Place bread cubes in large mixing bowl. Add milk and half and half and stir. Allow to set until milk is completely absorbed, about 10 minutes.
• Add onion, peppers, and sausage mixture to bread. Fold in beaten eggs, cheeses, and seasonings. Spoon mixture into buttered 9 x 13" casserole. Can be made ahead and refrigerated overnight at this point. Remove from frig and allow to warm up on counter for 30 minutes before baking. Cover with foil and bake for 50 minutes. Remove foil and bake an additional 20 minutes. Increase oven temperature to 350 degrees. Spread sour cream over top of casserole and sprinkle with Parmesan cheese. Bake uncovered for additional 15 minutes, or until browned on top.

PUMPKIN SAGE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Coat a 9-inch by 9-inch baking pan with non-stick cooking spray.
• Place the bread cubes in a large bowl; set aside.
• In a large frying pan over low heat, melt the butter. Add the onion, celery, and garlic; sauté approximately 5 to 7 minutes or until onions are translucent.
• Add mixture to the bread cubes along with the parmesan cheese.
• In a medium bowl, whisk together the pumpkin, eggs, 1 cup milk, salt, pepper, and sage. Pour mixture over bread cubes and toss to combine. Let mixture sit for 30 to 45 minutes to allow bread to absorb the liquid. If mixture seems dry after sitting, add remaining 1/2 cup milk and mix well.
• Pour mixture into prepared baking pan; cover with a sheet of aluminum foil coated with non-stick cooking spray.
• Bake 1 hour or until the pudding is set and still moist.
• Remove from oven and let cool slightly.
• Serve.

SIMPLE AND RUSTIC SAVORY BREAD PUDDING

Steps:

• Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
• In large bowl, whisk the eggs.
• Add the milk, wine or broth, and whisk again.
• Tear the buns into medium to large pieces and add into the milk mixture.
• Soak for 5 minutes.
• Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
• Grease a casserole dish or deep pie plate.
• Bake at 325 degrees for 35 minutes or so.