SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING
Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.
Provided by RusticJoyfylFood
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
- Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
- Bake in the preheated oven until puffed and golden, 30 to 45 minutes.
Nutrition Facts : Calories 771.8 calories, Carbohydrate 18 g, Cholesterol 352.4 mg, Fat 65 g, Fiber 1.1 g, Protein 30 g, SaturatedFat 34.5 g, Sodium 1488.6 mg, Sugar 4.2 g
TOMATO-BASIL BREAD PUDDING
Provided by Giada De Laurentiis
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
- Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.
SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS
Provided by Sandra Lee
Categories main-dish
Time 1h30m
Yield 12 mini bread puddings
Number Of Ingredients 10
Steps:
- Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
- Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
- In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
- Preheat the oven to 325 degrees F.
- Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.
- Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .
SAVORY PUDDING WITH SAUSAGE AND TOMATOES
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.
MOZZARELLA, SAUSAGE, AND SUN-DRIED TOMATO BREAD PUDDING
Make and share this Mozzarella, Sausage, and Sun-Dried Tomato Bread Pudding recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray the insert of a large slow cooker with nonstick spray.
- Place the sun-dried tomatoes in a small bowl with warm water to cover. Let stand for 10 minutes, then drain and chop the tomatoes.
- In a Medium skillet, heat the oil and saute the onion until soft, about 5 minutes. Crumble the sausages into the pan and brown.
- Place the bread cubes in the slow cooker and add the sausage mixture and tomatoes, tossing well to mix.
- in a large bowl, whisk the eggs until blended. Stir in the milk, a pinch of salt and pepper to taste. Pour over the bread cubes and press the bread down into the liquid. Sprinkle with the cheese, avoiding the sides of the insert. Cover and cook on high for 1 1/2 to 2 hours, or until a knife inserted in the center comes out clean. Run a knife around the edges of the slow cooker insert and cut the bread pudding into wedges to serve.
Nutrition Facts : Calories 435.2, Fat 31.5, SaturatedFat 12.8, Cholesterol 220, Sodium 979.9, Carbohydrate 12.8, Fiber 1.3, Sugar 4.5, Protein 25.5
GARLIC AND SUN-DRIED TOMATO CHEESE BREAD
When I came up with this, my family offered to pay me to make it again on the spot. It's a savory, yet tangy herbed bread best cooked (strangely enough) on a barbecue pit, but oven directions are provided. If cooking on grill, place on higher rack if available. If you like a cheesier bread, try upping the asiago to 1/3 of a cup. Great for parties, can be cut down into snack-sized bites. Wait until it's completely cooled, and it even makes good sandwich bread.
Provided by not-a-shrimp
Categories Breads
Time 1h3m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F.
- Cut bread loaf in half, lengthwise, set aside.
- Using a fork, fold garlic, rosemary, thyme, basil, parsley, pepper and salt into butter until well mixed. Let stand 10 minutes.
- Fold in sun dried tomatoes, asiago cheese. Let stand 30 minutes.
- Using a large butter or bread knife, spread mixture over bread halves.
- Wrap halves individually in heavy-duty aluminum foil.
- Bake at 300°F for 15 minutes.
- Remove from oven and open foil.
- Set oven to Broil.
- Broil until cheese is barely golden.
- Let cool 10 minutes before cutting into 2-inch sections for serving.
Nutrition Facts : Calories 117.7, Fat 5.9, SaturatedFat 3.4, Cholesterol 13.6, Sodium 214.3, Carbohydrate 13.8, Fiber 0.9, Sugar 0.3, Protein 2.4
SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING
Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.
Provided by RusticJoyfylFood
Categories Breakfast Eggs
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
- Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
- Bake in the preheated oven until puffed and golden, 30 to 45 minutes.
Nutrition Facts : Calories 771.8 calories, Carbohydrate 18 g, Cholesterol 352.4 mg, Fat 65 g, Fiber 1.1 g, Protein 30 g, SaturatedFat 34.5 g, Sodium 1488.6 mg, Sugar 4.2 g
TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
SAUSAGE, SUN-DRIED TOMATO AND POTATO CASSEROLE
Make and share this Sausage, Sun-Dried Tomato and Potato Casserole recipe from Food.com.
Provided by drozga
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray 13x9x2 pan with Pam. Sauté sausage, breaking into small pieces. Add onions and garlic & sauté 2-3 minutes. Add parsley and sun-dried tomatoes (if oil packed, drain and pat before adding to mixture). Line bottom of pan with single layer of tater tots, and spread sausage mixture on top.
- Whisk eggs, yolks, half and half, whipping cream, 1 and 1/2 cups cheese and salt in bowl. Pour mixture over sausage & sprinkle cheese on top & parsley. Bake until golden brown (knife comes out clean), about 30-40 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 511.3, Fat 42, SaturatedFat 20, Cholesterol 356.6, Sodium 1149.7, Carbohydrate 8.7, Fiber 0.7, Sugar 2.9, Protein 24.6
SAVORY BREAD PUDDING WITH ENGLISH SAUSAGE, WILTED LEEKS, AND DRIED PEARS
Steps:
- To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Use right away, or cover and refrigerate for up to 2 days.
- To make the pudding, preheat the oven to 350°F. Lightly butter a 3-quart baking dish.
- In a medium sauté pan, melt the butter over medium-high heat. Add the leeks and pears and stir to mix. Add the water, decrease the heat, and cook gently until the leeks wilt but remain bright green, 3 to 5 minutes. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the eggs and milk. Add the bread, leek-pear mixture, salt, and pepper, and then add the sausage, breaking it into small clumps. Stir to mix and pour into the prepared dish.
- Bake until toasted on the top and a knife inserted in the center comes out clean, 50 to 55 minutes. Let rest for at least 10 minutes or up to 30 minutes before serving. Serve warm.
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