Savory Bacon And Apple Bread Pudding Recipes

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SAVORY BREAD PUDDING



Savory Bread Pudding image

Try a flavorful twist on a typically sweet classic with the Savory Bread Pudding recipe. Savory Bread Pudding features fresh vegetables, bacon, cheese and more gooey goodness!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 12

7 slices of white bread
2 Tbsp. of butter
4 oz. (1/2 of 8 oz. pkg.) OSCAR MAYER Natural Applewood Smoked Ham
3/4 cup of shredded CRACKER BARREL Sharp Cheddar Cheese, divided
1/3 cup of milk
1/2 tsp. of freshly ground black pepper
1/2 Tbsp. of baking powder
5 large eggs
1/2 cup of shredded carrot
1/2 cup of shredded zucchini
1 medium white onion, finely chopped
2 Tbsp. sliced chives, divided

Steps:

  • Heat oven to 350ºF.
  • Place 4 bread slices, touching each other to form a square, on a cutting board, using the bottom of an 8 inch nonstick springform pan, cut a circle from the bread.
  • Butter the baking pan and place the circle of bread inside. Do not discard the cut off pieces.
  • Cut the bread crust off of the remaining bread (set aside the cut crust). Slice bread into thirds. Use these pieces to cover the side of the baking pan.
  • Evenly distribute the ham in the pan. Cover with half of the cheese.
  • In a separate bowl whisk milk, pepper, baking powder and eggs until well blended.
  • Dice the leftover pieces of bread and stir into the egg mixture. Stir in the remaining cheese, carrot, zucchini, onion and half the chives.
  • Pour this mixture into the baking pan, even out with a fork.
  • Bake for 35 minutes, or until eggs set. Remove from the oven and let it cool for 5 minutes before serving. Serve sprinkled with the remaining chive.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAVORY ROSEMARY BREAD PUDDING



Savory Rosemary Bread Pudding image

This is a very simple solution for the leftover bread and cheese from last night's party. Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty--reminiscent of good, homemade croutons, which is exactly what it is.

Provided by Syd

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
4 cups cubed bread
2 tablespoons minced fresh rosemary
1 cup shredded or crumbled cheese
6 eggs, lightly beaten
1 cup heavy cream
1 cup 2% milk
1 pinch salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
  • Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
  • Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
  • Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

Nutrition Facts : Calories 325.3 calories, Carbohydrate 15.3 g, Cholesterol 197.5 mg, Fat 24.2 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 12.1 g, Sodium 296.2 mg, Sugar 2.6 g

APPLE, CHEDDAR & BACON BREAD PUDDING



Apple, Cheddar & Bacon Bread Pudding image

I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

3 tablespoons butter
2 medium apples, peeled and chopped
1/4 cup packed brown sugar
6 cups cubed day-old French bread
1 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese
5 large eggs
2-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
SYRUP:
1 cup maple syrup
1/2 cup chopped walnuts

Steps:

  • In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.

Nutrition Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.

SWEET AND SAVORY APPLE-BACON BREAD PUDDING



Sweet and Savory Apple-Bacon Bread Pudding image

Enjoy this delicious Sweet and Savory Apple-Bacon Bread Pudding. Crispy bacon gives this Sweet and Savory Apple-Bacon Bread Pudding rich, smoky flavor.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 16 servings

Number Of Ingredients 10

1 French bread baguette (1 lb.), cut into 1-inch cubes
6 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon
1 lb. sliced fresh mushrooms
2 large leeks, white and tender green parts only, cut into 3/4-inch pieces
4 cloves garlic, minced
1 lb. Granny Smith apples (about 3), cut into thin wedges
6 eggs
5 cups milk
1/2 tsp. ground black pepper
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 400°F.
  • Spread bread cubes evenly onto 2 rimmed baking sheets. Bake 15 to 20 min. or until crisp and golden brown, stirring after 10 min.
  • Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
  • Add mushrooms to reserved drippings in skillet; cook 7 min. or until lightly browned. Stir in leeks and garlic; cook 2 min., stirring occasionally. Add apples; cook and stir 1 to 2 min. or until crisp-tender. Remove from heat. Crumble bacon. Add to ingredients in skillet; mix well. Cool 10 min.
  • Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with apple mixture. Whisk eggs, milk and pepper until blended; pour over apple mixture. Stir to evenly moisten bread. Cover with foil. Refrigerate 3 hours.
  • Heat oven to 400°F. Bake pudding (covered) 45 min.; sprinkle with cheese. Bake 30 min. or until knife inserted in center comes out clean and top is golden brown. Cool slightly before serving.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 8 g, Protein 11 g

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING



Savory Sausage and Cheddar Bread Pudding image

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h30m

Yield 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups (a little over ½ pound) grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Grease a 9 x 13-inch baking dish with butter.
  • In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
  • Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
  • In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
  • Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
  • Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
  • Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

Nutrition Facts : Calories 669, Fat 44 g, Carbohydrate 37 g, Protein 32 g, SaturatedFat 20 g, Sugar 8 g, Fiber 3 g, Sodium 1098 mg, Cholesterol 251 mg

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