Meat Lovers Bread Pudding Recipes

MEATBALL BREAD PUDDING

Steps:

• Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
• Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

MEAT LOVER'S BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, sausage and onion mixture over medium heat 8 to 10 minutes, stirring occasionally, until beef and sausage are thoroughly cooked; drain. Stir in 1 cup marinara sauce.
• In medium bowl, beat half-and-half, Italian seasoning, garlic salt, pepper and eggs with wire whisk until blended.
• Layer half of the Texas toast in baking dish; top with half of the meat mixture and 1 cup of the cheese blend. Repeat layers. Pour egg mixture over top.
• Bake uncovered 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish with basil. Serve with additional marinara sauce.

MEAT LOVER'S BREAD SALAD

Steps:

• In a large bowl, whisk the first five ingredients. Cover and refrigerate 1 hour., Just before serving, whisk dressing again. Add meats, lettuce, tomatoes, cubed rolls and cheese; toss to coat.

CHOCOLATE-LOVERS BREAD PUDDING

Steps:

• Butter a 2 quart baking bowl or use cooking spray.
• Add the eggs and beat in the bowl with a fork.
• Add the sugar and the cocoa and mix well with the eggs.
• Add the milk slowly to the above mixture wisking all the time.
• Add salt and vanilla and mix well.
• Break the bread up in pieces and add to milk mixture making sure all the bread in under the milk and wet.
• Bake in a 375 degree oven for about 1 1/2 hours in a pan of water.

SAVORY LOBSTER BREAD PUDDINGS WITH VANILLA CHIVE SAUCE

Steps:

• Make bread pudding:
• Fill an 8-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes. Immediately transfer lobster with tongs to a large bowl and cool.
• When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster. Crack claws and remove meat. Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat. Chop tail and claw meat and chill, covered, for bread pudding. Discard head sac from lobster body. With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce.
• Preheat oven to 300°F.
• Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Finely chop white part of leek. Trim cremini stems flush with caps and discard shiitake stems. Cut cremini and shiitake caps into 1/4-inch dice.
• In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. Remove skillet from heat and add brandy. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Transfer mixture to a bowl and stir in lobster meat.
• In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours. Bread pudding may be made up to this point 1 day ahead and chilled, covered.
• Make sauce while bread pudding is chilling:
• Finely chop carrot, celery, and white part of leek separately. In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened. Add carrot and celery and cook, stirring, until celery is slightly softened. Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes. Stir in tarragon. Remove pan from heat and add brandy. Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated. Add wine and water and simmer mixture, uncovered, l hour.
• With a knife halve vanilla bean lengthwise. Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan. Boil stock until reduced to about 1/2 cup. Stir in tomato purée and bring to a boil. Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup. Season sauce with salt and pour through a fine sieve into a small saucepan. Chill sauce, covered, while baking puddings. Sauce may be made up to this point 1 day ahead and chilled, covered.
• Preheat oven to 300°F. and butter four 1-cup ramekins (4 by 2 inches).
• Divide bread pudding among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil. Bake puddings in middle of oven 45 minutes. Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more. Remove ramekins from roasting pan and let puddings stand 5 minutes. Reheat sauce over moderate heat until hot and add chives.
• Run a thin knife around edge of each pudding and invert a plate over each ramekin. Invert puddings onto plates and turn right side up.
• Serve puddings with sauce.

MEAT LOVERS BREAKFAST BREAD

Steps:

• Preheat oven to 350 degrees.
• Prepare a bundt pan.
• Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
• Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
• Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
• Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well.
• Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly.
• Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.