Salmon Bread Pudding Recipes

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SALMON BREAD PUDDING



Salmon Bread Pudding image

Savory bread pudding is made with croissants, salmon, capers, cheese, and dill. This makes a fabulous brunch dish that may be served hot or at room temperature, but I like it for a light dinner or lunch. You may use your own baked salmon or smoked salmon in place of the canned salmon or add a dash (not too much!) of liquid smoke to the eggs when you whisk them. Plan ahead because the pudding will need to be refrigerated overnight before baking. From home cooking at about.com.

Provided by Pinay0618

Categories     Breakfast

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

8 large eggs
1 1/2 cups whole milk
1 cup sour cream, plus extra for serving
1 teaspoon grated lemon zest
1/4 cup minced red onions or 1/4 cup sweet onion
1/4 cup drained small caper
1/8 cup diced pimento
2 tablespoons chopped fresh dill
8 croissants, cut into 1-inch cubes (about 8 cups)
14 ounces canned salmon, picked over for bones and skin discarded
1 cup shredded swiss cheese
1 sprig of fresh dill and lemon wedge (to garnish)

Steps:

  • Butter a 9-by-13-inch pan or baking dish, or spray with vegetable oil.
  • Whisk together eggs, milk, sour cream, and lemon zest. Stir in red onions, capers, pimento, and dill.
  • Spread the croissant cubes in the prepared pan. Add the salmon and cheese, then top with the egg mixture and gently toss to combine. Cover and refrigerate overnight or up to 24 hours.
  • Remove bread pudding from the refrigerater and let it sit at room temperature at least 30 minutes. Preheat oven to 350°F Bake bread pudding for 40 to 45 minutes. Keep an eye on it. You will need to cover the pan with foil if the top begins to brown too quickly.
  • Remove bread pudding from the oven and let rest for 10 minutes before slicing to serve. Garnish with fresh dill sprigs and lemon wedges.

Nutrition Facts : Calories 413.3, Fat 24.5, SaturatedFat 12.5, Cholesterol 256, Sodium 703.7, Carbohydrate 25.1, Fiber 1.7, Sugar 7.8, Protein 22.9

SIMPLE BREAD PUDDING



Simple Bread Pudding image

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Provided by Mark Bittman

Categories     easy, editors' pick, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1/3 cup sugar
Pinch salt
1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

Steps:

  • Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  • Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams

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