Sourdough Cheddar Bread Pudding Food

SOURDOUGH BREAD PUDDING

Steps:

• Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
• Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
• Note: For a puffier pudding, refrigerate several hours or overnight before baking.).

SAVOURY HAM & CHEESE BREAD PUDDING

Steps:

• Preheat oven to 375°F (190°C). Heat oil in large skillet over medium heat. Add onion and cook 5 to 7 min., or until starting to brown. Add garlic and cook 1 min, or until golden. Transfer onion and garlic to plate to cool.
• Meanwhile, in large bowl, whisk together eggs, milk, mustard, salt and pepper. Mix in bread cubes; allowing them to soak up egg mixture; about 2 min. Mix in ¼ cup (60 mL) cheese, ham, chives, cooled onions and garlic.
• Pour into greased 9-in. (23-cm) square baking dish. Top with remaining ¼ cup (60 mL) cheese. Cover with foil. Bake 20 min. Remove foil and bake an additional 20 min., until bread pudding is set and cheese topping is golden.

SOURDOUGH BREAD PUDDING

Steps:

• 1. Preheat oven to 325°. Butter a 2.5-quart casserole dish. Fill the dish with the bread, and mix in the raisins and cranberries. Press the mixture down slightly so it's level with the top of the dish.
• 2. In a medium mixing bowl, beat eggs well with the sugar. Mix in the large can of evaporated milk, the cinnamon, vanilla, and nutmeg, and beat well. Pour over the bread. Push bread down under the liquid.
• 3. Bake at 325°F for about 1 hour, until eggs are set. Remove from oven and let rest about 15 minutes before serving.
• 4. Make the sauce to pour over each serving: Combine 1/2 cup evaporated milk, 1 stick butter, and 3/4 cup sugar in a saucepan. Heat to a boil over medium heat. Boil for 5 minutes stirring occasionally; then remove from heat. Stir in 2 tsp brandy or vanilla.
• 5. Spoon portions of bread pudding into serving dishes and top with the sauce. Refrigerate any leftovers and reheat before serving again.

SOURDOUGH CHEDDAR BREAD PUDDING

Steps:

• In a large saucepan over medium heat, melt butter, add diced slices of bread, stirring until coated.
• Add grated Cheddar cheese; stir well.
• Set aside.
• In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, worsteshire sauce and cayenne pepper.
• Beat well.
• Pour over the bread cubes.
• In another bowl beat egg whites until stiff, but not dry, fold into bread mixture, toss until mixed.
• Spoon into a lightly greased 9-inch square baking dish.
• Cover and chill overnight.
• Bake, uncovered at 325 for 30 minutes, or until the center is set.
• Serves 6.

SAVORY HOMEMADE SOURDOUGH BREAD WITH SAUTEED GREENS, GARLIC & SMOKED CHEDDAR

Steps:

• In a large bowl or in a stand mixer like this, combine the "sourdough sponge" ingredients. Allow this sponge to sit for 20-30 minutes to encourage fermentation. Please note: the yeast is optional. If you have a well fed and tended sourdough starter it should offer all the lift you need to raise your bread.
• Meanwhile, add garlic and olive oil to a pan over medium heat, Sautee, stirring constantly, until the garlic is fragrant. Add greens by the handful, stir, and cook until all greens are well wilted. Remove from heat.
• Add garlic and greens mixture, cubed cheddar and salt to the sourdough sponge, Stir well to combine.
• While mixing, start adding flour by the half cup full until it forms are cohesive ball. The bread with still be somewhat sticky at this point.
• Turn the dough out onto a well floured surface and knead, adding flour as necessary, until you have a springy, elastic loaf. The dough should be soft, but no longer sticky at this point.
• Transfer dough to medium sized bowl greased bowl and cover with a towel or plastic film. Allow the dough to rise until doubled in volume - about 1.5 hours.
• After first rise, gently "punch down" and reform the dough ball. Line the bowl with a generously sized sheet of parchment paper. Place the dough in one the paper, cover, and let rise until doubled in volume again. This rise may be slightly faster than the first.
• Place your dutch oven in a cool oven and adjust the heat to 450 degrees F. When the oven is fully preheated, score an X into the top of the loaf with a sharp instrument. Remove the lid from the dutch oven and lift the dough gently out of the bowl using the parchment sling. You may choose to lightly spritz the loaf with water for a crustier exterior at this time. Replace the lid and shut the oven door.
• Bake the bread in the dutch oven for 25 minutes. Remove cover and cook for an additional 10-12 minutes until the bread is deeply golden amber in color and sounds hollow when tapped.
• Remove bread from dutch oven using the parchment sling. Remove bread from parchment and cool completely on a wire rack before slicing.

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
• Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
• In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
• Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
• Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
• Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

SAVORY BREAD PUDDING WITH HERBS AND CHEESE

Steps:

• Cut the bread into 1 1/2 inch cubes. If your bread is very fresh, put the cubes on a sheet pan and place in a 200-degree oven while you prep the other ingredients.
• Melt the butter in a small skillet over medium-high heat and add the shallots. Saute the shallots until they are soft and translucent.
• Add the wine and increase the heat to high. Boil the wine mixture until the liquid is reduced to about 2 tablespoons. Set aside to cool.
• In a large bowl, add the eggs and half and half and whisk. Add the herbs, cheese, shallot mixture and salt and pepper. Stir to combine.
• Add the bread and stir until thoroughly coated with the custard.
• Grease a 9 x 13 inch casserole and pour the bread and custard mixture in.
• Cover with plastic wrap and refrigerate for one hour or overnight.

IRISH BREAD PUDDING - SAVOURY BREAD PUDDING

Steps:

• In a skillet, heat oil over medium-high.
• Add butter, heating until butter is slightly foaming
• Add onion slices, stirring to coat with oil, then spread in an even layer.
• Reduce heat to medium, and cook onions for 10 minutes, stirring occasionally, until brown and caramelized.
• Reduce heat to low and allow to sit while you assemble the pudding
• Preheat oven to 350° Butter an 8" casserole dish
• Put bread cubes in an even layer on a baking sheet and put into the oven for 15 minutes to toast, while you continue with the recipe.
• In a medium bowl, combine eggs, beer, cream, cayenne and mustard
• Remove onions from heat. In the casserole dish, toss together the toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.
• Pour beer mixture over the bread mixture. With a spoon, make sure all the bread is combined with the liquid
• Bake 45 minutes, or until a knife inserted into the center comes out clean, and the top is golden and crisp
• Spread remaining 1 cup cheese over the top. Bake 5 minutes more, until cheese is just melted.
• Remove from oven and allow to cool 10 minutes before serving. Garnish with parsley.

HOW TO MAKE THE BEST BREAKFAST STRATA

Steps:

• Use a 9x13 inch baking dish.
• Cut the stale bread in cubes and place it on the baking dish.
• Add shredded cheese, but keep a handful of cheese to sprinkle on top of the dish before you bake it.
• Add meat and vegetables.
• Separately, beat the eggs and add milk or sour cream(according to your preference). Add salt and pepper to your taste.
• Mix well and pour over the bread.
• Sprinkle the rest of the cheese over the top and cover with foil.
• Place the dish in the refrigerator overnight.
• Next morning, preheat oven at 350F.
• Bring the dish to room temperature for about 30 minutes.
• Bake the strata for 40-45 minutes if you added milk and 35 minutes if you made it with sour cream.(See the notes on the blog about that).
• Check the temperature of the strata in the middle. It should be 160F. The dish is ready when it does not giggle in the middle when shaken. The color should be golden brown.
• Remove from the oven and allow it to rest for 5-10 minutes before serving.

SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
• Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top is lightly browned, about 50 minutes.
• Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.

CHEDDAR PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Cook bacon in a skillet over medium heat until the grease has rendered out and the bacon has begun to brown. Stir in onion, and cook until softened and translucent, about 5 minutes; set aside. Meanwhile, stir together the softened butter and mustard in a small bowl until smooth. Spread this mixture on both sides of the bread, and set aside. Whisk together the eggs, milk, Worcestershire sauce, nutmeg, and sherry in a bowl.
• Line the bottom and sides of the pie plate with 3 slices of buttered bread. Spread half of the bacon and onion mixture evenly onto the bread. Add another layer of bread, then the remaining onion mixture. Finish with the remaining 3 slices of bread. Pour the egg mixture over the pudding, then sprinkle with Cheddar cheese.
• Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.

SOURDOUGH BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350℉ (180℃). Soak the raisins in the brandy for 15 minutes. Slice the sourdough bread and cut each slice in half, on the bias (at an angle). Spread with butter and arrange in a baking dish and scatter with raisins, reserving the brandy. Beat eggs with sugar until thick and pale yellow; beat in the cream, milk and reserved brandy. Pour over the pudding and allow to stand for 10 minutes. Sprinkle with brown sugar and bake for about 40 minutes or until the custard is set and the top is lightly browned. Remove from the oven and serve with berries and cream.

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.