Individual Garlic Rye Bread Puddings Recipes

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SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING



Siro's Restaurant's Roasted Garlic Bread Pudding image

A wicked dish for garlic lovers! Prep time and cook time include the overnight refrigeration of the pudding and the time to roast the garlic heads.

Provided by Lennie

Categories     Lunch/Snacks

Time P1DT3h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 carrot, finely chopped
1/2 red bell pepper, chopped
1/2 scallion, chopped
1 tablespoon minced garlic
1 tablespoon fresh rosemary, finely chopped
8 large eggs
3 large eggs, separated
1 quart heavy cream
2 heads roasted garlic, recipe follows in directions
3 cups sourdough bread, crust removed,cut into 1-inch cubes,and air-dried overnight

Steps:

  • Set a skillet over medium heat and add the 2 tbsp of oil; when hot, add the onion, celery, carrot, bell pepper, scallion, and minced garlic; cook until the vegetables begin to soften.
  • Mince the rosemary and briefly rub in your hand before adding to the vegetables (this releases the oil and adds to the flavour of the dish).
  • Cook for 2 more minutes, season with salt and pepper and let cool.
  • In a large bowl, combine the whole eggs with the egg yolks and beat well.
  • Stir in the heavy cream and the roasted garlic puree until well blended.
  • Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
  • Allow the mixture to stand overnight, covered in the refrigerator.
  • Beat the reserved egg whites until stiff and fold into the bread pudding one-third at a time and mound in a greased large muffin tin (you should get 4 to 6).
  • Bake in a preheated 350F oven 45 to 60 minutes until golden brown.
  • To make the Roasted Garlic: cut the tops off of 2 heads of garlic and simmer in 1 cup milk for 10 minutes; drain, season with salt and freshly ground black pepper, and combine garlic with 3/4 cup olive oil; place in a pan and tightly cover it, and roast for 2 hours in a 275F oven; uncover and let cool; strain the oil to remove unwanted garlic skin; squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.

BREAD PUDDING FOR TWO



Bread Pudding For Two image

THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt

Steps:

  • Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.

GARLIC BREAD PUDDINGS



Garlic Bread Puddings image

Categories     Milk/Cream     Egg     Garlic     Side     Bake     Vegetarian     Gourmet

Yield Serves 8

Number Of Ingredients 7

2 cups milk
8 garlic cloves, chopped
2 large whole eggs
2 large egg yolks
3 tablespoons minced fresh parsley leaves
3/4 teaspoon salt
2 1/2 cups 1/2-inch cubes of Italian bread

Steps:

  • In a saucepan scald the milk with the garlic, let the mixture stand off the heat for 15 minutes, and strain it through a sieve, discarding the garlic. In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the parsley, the salt, and pepper to taste. Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool), run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve the garlic bread puddings warm.

GARLIC AND HERB BREAD PUDDING



Garlic and Herb Bread Pudding image

A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.

Provided by swissms

Categories     Savory

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup sun-dried tomato, packed without oil
2 teaspoons olive oil
2 tablespoons minced garlic
2 cups nonfat milk
2 large eggs
2/3 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated fresh parmesan cheese, divided
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups cubed Italian bread (1-inch cubes)
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
  • Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
  • Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

MICHAEL'S PARTY RYE GARLIC TOAST



MICHAEL'S PARTY RYE GARLIC TOAST image

These little appetizers were my late husband's invention. He made these whenever he cooked out on the grill. They go great with burgers, steak, chicken, you name it. Just be careful they don't fall through the grill top into the flames! Photo by: smarterfitter.com

Provided by Ellen Bales

Categories     Other Appetizers

Time 15m

Number Of Ingredients 4

8 slice pepperidge farm party rye bread with carraway seeds
1/2 c butter, melted
1/2 tsp garlic powder
if you can't find party rye (not sure they still make it), any type rye will do.

Steps:

  • 1. Melt butter in microwave for 1 minute (or less, depending on your microwave). Add garlic powder to melted butter and stir well.
  • 2. With tongs, dip each slice of bread in garlic butter and place on hot grill.
  • 3. Turn often until they reach desired brownness. Serve hot.
  • 4. May also brown these in the conventional oven or broiler.

INDIVIDUAL GARLIC RYE-BREAD PUDDINGS



Individual Garlic Rye-Bread Puddings image

Categories     Dairy     Egg     Garlic     Side     Bake     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as a side dish

Number Of Ingredients 9

6 oval slices rye bread
4 garlic cloves
1 teaspoon coarse salt
2 tablespoons unsalted butter
2 whole large eggs
2 large egg yolks
1 1/2 cups milk
1 cup heavy cream
freshly ground black pepper to taste

Steps:

  • Cut bread into 1/2-inch cubes (5 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Lightly butter 12 non-stick 1/2-cup muffin cups.
  • Mince garlic and mash to a paste with salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. In a bowl toss together bread and garlic butter and divide evenly among muffin cups. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture. Chill puddings, covered, at least 1 hour and up to 8.
  • Preheat oven to 350°F.
  • Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool). Run a thin knife around side of each cup and lift puddings out with a fork. Serve puddings warm.

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