Savoury Bread Pudding Food

SAVORY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
• In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
• Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
• Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
• In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
• Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS

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 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 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 WITH ARTICHOKES, CHEDDAR AND SCALLIONS

Steps:

• Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
• In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
• In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
• Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
• Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.

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 ASPARAGUS BREAD PUDDING

Steps:

• Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
• Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
• In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
• Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
• Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
• Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

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.

SAVOURY BREAD AND CHEESE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
• Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
• Bake for 20 minutes or until golden brown, checking frequently.

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 BREAD PUDDING

Steps:

• Heat oven to 350ºF.
• Place 4 bread slices, touching each other to form a square, on a cutting board, using the bottom of an 8 inch nonstick springform pan, cut a circle from the bread.
• Butter the baking pan and place the circle of bread inside. Do not discard the cut off pieces.
• Cut the bread crust off of the remaining bread (set aside the cut crust). Slice bread into thirds. Use these pieces to cover the side of the baking pan.
• Evenly distribute the ham in the pan. Cover with half of the cheese.
• In a separate bowl whisk milk, pepper, baking powder and eggs until well blended.
• Dice the leftover pieces of bread and stir into the egg mixture. Stir in the remaining cheese, carrot, zucchini, onion and half the chives.
• Pour this mixture into the baking pan, even out with a fork.
• Bake for 35 minutes, or until eggs set. Remove from the oven and let it cool for 5 minutes before serving. Serve sprinkled with the remaining chive.

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.