THANKSGIVING LEFTOVER SAVORY BREAD PUDDING
Provided by Dini from The Flavor Bender
Number Of Ingredients 11
Steps:
- Place half and half in a saucepan with the rosemary. Bring it to a boil and turn off the heat. Add the shredded turkey (or chicken) and let the herbs steep in the milk for about 20 - 30 minutes to infuse the flavour, and for the milk to cool down to room temperature. Then remove the rosemary sprig.
- Preheat oven to 350°F, and butter a 9 x 5 inch oven proof dish.
- Break the eggs into a bowl, and whisk them with the cooled rosemary infused milk mixture and turkey and salt.
- In a large bowl, place the stuffing, bread cubes, pears and parsley and mix to combine. Add the custard (milk, egg, turkey mix) and mix well to coat with the custard.
- Pour half of this into the buttered dish. Pour some leftover cranberry sauce on top, and place the other half of the bread pudding mix over it. Push down and leave for a few minutes to help the bread pieces soak up the custard.
- Spread some more cranberry sauce on top and sprinkle (generously) some cheese and a little sea salt over it.
- Cover with foil and bake in preheated oven for 20 minutes. Uncover and bake for a further 10-15 minutes until the cheese is bubbling and the custard has set.
- Serve warm, with maple syrup.
BREAD PUDDING THANKSGIVING
Good for a Thanksgiving or other holiday dessert, and also delicious as a morning breakfast. If you cannot find ciabatta bread, como, pugliese, or other European bread with holes in the dough work well. You may use any type of chopped walnut. I cook it at 350-375 for about an hour...really, when it is golden on top and squishy on the inside, yet the knife comes out clean (moist maybe, but clean) when you poke it. I know....not so technical! Also the ingredients are what I think they are, as this is one of those this-and-that recipes. I experimented with less cinnamon, more orange zest, and a splash of scotch into the liquid....it was quite a tasty variation.
Provided by djunqx
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease 9x9 pan with butter and preheat oven to 350 f.
- Mix in a mixer or beat thoroughly : milk, cream, eggs, sugar, vanilla, salt to form thin custard.
- Add and mix by hand the remaining ingredients (cube or tear the bread first) into the liquid custard.
- (I always eyeball this part, mixing the wet and dry -- usually I add the dry ingredients to a bowl, then pour the liquid until it covers a little more than half with liquid- enough that if you press down, the top parts get moist but not wet.).
- Press lightly to encourage bread to absorb custard. Let sit in refrigerator for 1/2 hour to 6 hours, depending on how stale the bread is.
- Pour into lightly buttered/greased 9x9 pan.
- Bake in oven for 1/2 - 1 hour or until golden brown on top but of bread pudding consistency inside.
Nutrition Facts : Calories 181.6, Fat 11.2, SaturatedFat 6.5, Cholesterol 99.5, Sodium 100.3, Carbohydrate 17.6, Fiber 0.3, Sugar 15.4, Protein 3.2
MOM'S THANKSGIVING BREAD PUDDING
This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.
Provided by BarbMazz
Categories Bread Pudding
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
- Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
- Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
- Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
- Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
- Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g
THANKSGIVING BREAD PUDDING
This bread pudding is the most requested recipe I have. We stopped having pumpkin pie for Thanksgiving and now have this instead.
Provided by DAWNMARIEF
Categories Bread Pudding
Time 8h55m
Yield 14
Number Of Ingredients 13
Steps:
- Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
- Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
- Bake in the preheated oven until set, 35 to 45 minutes.
- While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
- Remove bread pudding from the oven. Drizzle rum sauce over top and serve.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 68 g, Cholesterol 118.6 mg, Fat 16.2 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 101.7 mg, Sugar 61.8 g
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.
CROCK POT BREAD PUDDING
Make and share this Crock Pot Bread Pudding recipe from Food.com.
Provided by skat5762
Categories Dessert
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
- Place mixture in a WELL greased crock pot.
- Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
- NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
- Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
- It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.
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