SWEET AND SAVORY BREAD PUDDING
Provided by Giada De Laurentiis
Categories side-dish
Time 57m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
- In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
- Add the bread to a large bowl.
- In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.
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.
SAVORY HERB BREAD PUDDING
This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.
Provided by Isa Chandra Moskowitz
Yield Serves 4 to 6
Number Of Ingredients 12
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.
ALL-TIME FAVORITE SWEET POTATO PUDDING
A great dish to go with Thanksgiving dinner.
Provided by Mekell
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
- Bake in preheated oven until hot and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g
SWEET POTATO BREAD PUDDING
To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.
Provided by Chef Glaucia
Categories Dessert
Time P1DT40m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
- Add bread cubes and stir gently to coat; cover and chill overnight.
- Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
- For the streusel, combine pecans, brown sugar and flour; stir in butter.
- Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
- Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.
Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3
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