SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE
This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert.
Provided by Malriah
Categories One Dish Meal
Time 1h20m
Yield 8-16 slices (depending on size of slices)
Number Of Ingredients 16
Steps:
- Slice the bread into 1/2" slices and let dry out overnight.
- You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
- Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
- Add the diced tasso.
- Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
- Remove from pan, drain on papertowels and set aside.
- Add the wine to the pan, making sure to scrape up all the browned bits.
- Reduce the wine by half.
- Pour out into a large bowl and set aside.
- In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
- Add the onions and garlic.
- Sauté for about 3 minutes, until onions are translucent.
- Add the spinach water and let it reduce.
- Add the chopped spinach.
- Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
- Transfer to a bowl and set aside.
- Whisk the eggs in a large bowl.
- Add the half-and-half.
- Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
- Butter the bottom and sides of a 9x13 baking dish.
- Make one layer of dried bread slices on the bottom.
- Use little broken-off pieces if you need to fill any little spaces.
- Cover the bread evenly with the spinach mixture.
- Sprinkle evenly with 1/3 of the grated cheese.
- Spread the diced tasso evenly over the cheese.
- Season with more Creole seasoning and pepper.
- Sprinkle with more cheese.
- Add a second layer of bread,filling the holes with broken pieces as needed.
- Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
- Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
- Wrap the pudding in plastic wrap.
- Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
- This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
- Refrigerate for at least 2 hours or overnight.
- When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
- Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
- Let the pudding cool for about 5 minutes.
- Slice and serve.
SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM
Steps:
- For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
- For the savory bread pudding: Preheat the oven to 350 degrees F.
- Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
- In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
- Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
- To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.
SPINACH BREAD
Steps:
- Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
- Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
SPINACH AND JACK CHEESE BREAD PUDDING
A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying. Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.
Provided by Wish I Could Cook
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
- With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
- Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
- Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
- Remove from oven; let stand 5 minutes before serving.
Nutrition Facts : Calories 211.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 153.3, Sodium 396.4, Carbohydrate 16.9, Fiber 3, Sugar 2, Protein 15.5
SPINACH BREAD PUDDING
Make and share this Spinach Bread Pudding recipe from Food.com.
Provided by LMillerRN
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- In a large bowl, whisk together eggs, milk, thyme, salt, pepper and nutmeg until blended.
- Stir in spinach, cheese and bread with rubber spatula.
- Pour into 13X9 baking dish.
- Bake 20-25 minutes, or until browned and puffed and knife inserted comes out clean.
- Remove from oven let stand 5 minutes before serving.
Nutrition Facts : Calories 229.3, Fat 9.4, SaturatedFat 3.8, Cholesterol 222.9, Sodium 371.9, Carbohydrate 23.2, Fiber 2.3, Sugar 2.2, Protein 13.4
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.
Provided by didyb
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and spray an 8X8 pan.
- Whisk egg with milk, salt and pepper.
- Toss with the bread and set aside.
- Thaw and squeeze water out of spinach.
- In skillet, heat oil- and add onion and red pepper.
- Saute for about 5 minutes, then add mushrooms and garlic.
- Lower heat so garlic doesn't burn.
- Continue to saute for about 5 minutes.
- Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
- Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
- Pour into prepared pan and top with 1/2 cup cheese.
- Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
- (see above on optional water bath).
SPINACH AND TASSO BREAD PUDDING
Another dish adopted from a wonderful chef named Chuck Taggert. I love how detailed his instructions are...makes it REALLY hard to mess up. ***Note that it does have to be refrigerated at least 2 hours before baking*** It is rather lengthy and labor intensive, but this is so good that you will hurt yourself eating it.
Provided by Sherrybeth
Categories One Dish Meal
Time 4h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Slice the bread into 1/2" slices and let dry out overnight.
- You may also dry them in a 200-225°F oven for about 30-40 minutes until they are completely dried; make sure you don't brown them.
- Heat 2 tablespoons of the olive oil in a large heavy skillet (don't use non-stick), then add the diced tasso.
- Brown the tasso for about 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
- Put the tasso on a plate lined with a few paper towels and set aside.
- Add the wine to the pan, making sure to scrape up all the browned bits with a spatula, and reduce the wine by half.
- Pour out into a large bowl or 2-3 quart measuring cup and set aside.
- Melt 2 tablespoons of the butter with the rest of the olive oil in the same skillet, then add the onions and garlic.
- Sauté the onions and garlic for about 3 minutes, until they're translucent and smelling really fragrant.
- Add the spinach water and let it reduce almost entirely, then add the chopped spinach and thoroughly combine with the onions and garlic.
- Continue to cook for 3 minutes or so, making sure that there's hardly any moisture left. Transfer to a bowl and set aside.
- Whisk the eggs together in a large bowl until thoroughly combined, then add the half-and-half.
- Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Tony's to taste.
- Butter the bottom and sides of the baking dish with the remaining tablespoon of butter (use more if you need it), then make one layer of dried bread slices on the bottom. Use little broken-off pieces if you need to fill any little spaces.
- Sprinkle about 1/3 of the cheese over the bread, then cover the bread layer evenly with the sautéed spinach mixture, then sprinkle evenly with another 1/3 of the grated cheese, then spread the diced tasso evenly over that and finish off with the rest of the cheese.
- Season with more Creole seasoning and pepper, then place a second layer of bread over that middle layer, filling the holes with broken pieces as needed.
- Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything. Season the top with more black pepper and Creole seasoning and a sprinkling of salt.
- Wrap the pudding thoroughly in plastic wrap and weigh the top down.
- You can use a couple of boxes of brown sugar or something like that, but I found that a telephone book worked perfectly. This helps compress the layers of the pudding so that the custard will soak all the way through and so that it'll cook more evenly. Refrigerate for at least 3 hours or overnight.
- When you're ready to get going, take the pudding out of the fridge and let it come to room temperature for about a half an hour, then bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffed up. Let the pudding cool for about 5 minutes, then slice and serve.
Nutrition Facts : Calories 483.5, Fat 30.8, SaturatedFat 14.7, Cholesterol 276.4, Sodium 432.6, Carbohydrate 27.7, Fiber 1.3, Sugar 3.2, Protein 20.4
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- In a medium skillet, melt 2 tablespoons of the butter. Add the shallots and leek and cook over moderate heat, stirring, until softened, about 4 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until lightly browned, about 7 minutes; transfer to a large bowl.
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