Savory Veggie Bread Pudding Food

SWEET AND SAVORY BREAD PUDDING

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 WITH KALE AND MUSHROOMS

Steps:

• Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
• If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
• Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
• Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
• Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

SAVORY VEGGIE BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray or coat with oil. Coarsely chop bread into cubes and bake on a rimmed baking sheet until toasted and beginning to brown, about 10 minutes. Set aside.
• 2. Meanwhile, in a medium saucepan, add milk, scallions and frozen peas, and bring to a boil (to scald milk). Once boiling, immediately remove milk from heat and cover to steep.
• 3. Heat oil in skillet. Add onions and cook, 5-7 minutes until translucent. Add mushrooms and saute until mushrooms begin to release their juices. Add peppers and saute until mushrooms and peppers are tender. Season to taste with salt and pepper.
• 4. Beat eggs until smooth; add milk mixture (slightly cooled so eggs don't cook). Place bread crumbs in prepared dish, toss with cooked veggies and feta. Pour milk/egg mixture over bread/veggie mixture and, using a large spoon or spatula, mix a few times until just combined. Add a bit more milk if mixture appears dry. Bake at 350 for 30-40 minutes, until cooked through and not jiggly in the middle.

SAVORY VEGETABLE BREAD PUDDING

Steps:

• Preheat over to 180 C or 350 F. Cut all vegetables to small, equal sized pieces.
• In a pan, heat olive oil and saute onion, garlic and green chilli until translucent.
• Then add cut squash. Cook for 3 to 4 mins.
• Next goes in red & yellow peppers and tomato pieces. Mix and cook for 5 mins.
• Add spinach and season lightly with salt and pepper. Cook for 3 minutes and turn off the heat.
• Cut the bread slices into pieces. In a bowl, whisk together - eggs, milk, a pinch of salt, half of cheese and red pepper flakes. Add bread slices and egg mixture together and toss gently.
• Grease a baking dish with some olive oil. Evenly spread the pudding mixture, sprinkle remaining cheese and coriander leaves. Press down slightly.
• Bake for 35 to 40 mins until a toothpick when inserted in the middle comes out clean. Cut into slices and Serve.

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

SAVORY VEGETABLE BREAD PUDDING CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix milk, eggs and dressing in large bowl until blended. Stir in spinach, zucchini and pepper strips. Add bread cubes and 1-1/2 cups cheese; toss lightly. Let stand 1 to 2 min. for bread to absorb some of the liquid.
• Spoon mixture in 13x9-inch pan sprayed with cooking spray. Sprinkle with remaining cheese.
• Bake 50 min. to 1 hour or until set. Let stand 10 min. before serving.

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.

SAVORY GOAT CHEESE & HONEY BREAD PUDDING

Steps:

• Grease a 1.5 quart casserole dish with butter. Be generous with the butter, because bread puddings/baked French toasts dishes STICK!
• Put your 4 cups of cubed white bread into a large bowl.In a separate mixing bowl, beat your eggs. Add the milk and seasonings to your eggs and mix. Pour the egg/milk mixture onto the bread, and GENTLY toss.
• Now add your crumbled goat cheese and 1/3 cup of honey to the bread mixture, and gently stir until it's combined. ***
• Pour into your greased casserole dish, and cover. Refrigerate overnight, OR for at least one hour.
• When you're ready to cook it, remove it from the fridge while your oven heats to 350F.Once your oven is ready, cook uncovered for 30 minutes. Add tinfoil and cook for another 10-15 minutes. Once it looks "set" and lightly brown but not burned, it's ready. Serve hot!

SAVOURY BREAD & BUTTER PUDDING

Steps:

• Preheat the oven to 190C (170C Fan).
• Using a serrated knife, slice the very top of the garlic bulb off. Rub with the olive oil and wrap tightly in foil. Roast for 40-45 minutes until the cloves are soft and lightly caramelised.
• Once the garlic is cooled squeeze the contents of each clove into a bowl and mash with a fork. Blend in the softened butter & thyme leaves.
• Spread the butter mixture over both sides of each slice of brioche.
• Grease a 30cm x 20cm roasting dish with butter. Arrange the brioche slices in one overlapping layer so they all fit in snugly.
• In a large jug whisk together the eggs, milk & double cream. Pour this mixture evenly over the brioche.
• Bake in the oven for 25-30 minutes until the egg mixture is set and the top is a crusty golden brown.

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 CHEESE BREAD PUDDINGS

Steps:

• PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.) HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer. STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat. WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk. WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. SPOON mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer). BAKE for 15 to 20 minutes or until tops are lightly browned.

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.