Mozzarella Sausage And Sun Dried Tomato Bread Pudding Recipes

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
• Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
• Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

TOMATO BREAD PUDDING

Steps:

• Preheat oven to 400°F with rack in middle of oven.
• Butter a baking dish - 13 x 9".
• Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
• Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil.
• Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes (Leave oven on.).
• Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins.
• Reserve purée.
• While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes.
• Cool in pan.
• Reduce oven temperature to 350°F.
• Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper.
• Stir in cheeses.
• Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes.
• Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.
• Cooks' note: Bread pudding is best the day it is made but can be made 1 day ahead and chilled (covered once cool). Reheat, covered with foil, in a 350°F oven.