Savory Bacon And Leek Bread Pudding Recipes

SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS

Steps:

• Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
• Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
• Bake in the preheated oven until tops begin to brown, about 40 minutes.

MUSHROOM AND LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

LEEK AND ARTICHOKE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
• Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
• Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
• Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).

SAVORY BREAD PUDDING

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.

SAVORY LEEK AND BACON BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
• Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
• Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
• Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
• Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
• Let casserole sit for 15 minutes.
• Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

SAVORY BACON, LEEK AND THYME BREAD PUDDING

Steps:

• Preheat the oven to 350°F and butter a 13 x 9-inch baking dish.
• Fry the bacon in a large pan over medium heat until brown and cooked through, but not too crispy. Transfer to a paper-towel-lined plate and pour off all but 1 teaspoon of the fat from the pan.
• Melt 1 tablespoon of butter with the remaining bacon fat and add the garlic. Cook until fragrant, about 1 minute, then add the leeks and cook until soft and tender, about 4 minutes.
• Add the bacon pieces back to the pan, stir in the thyme and season the mixture to taste with salt and freshly ground black pepper.
• Place the bread cubes in a large bowl and add the bacon-leek mixture.
• Combine the milk with the melted butter and slowly pour the mixture over the bread cubes while tossing gently with a large spoon.
• Once the bread is evenly moistened, add a little more salt and pepper to taste. Add the beaten eggs and combine gently.
• Spread the mixture in the prepared baking dish and allow it to sit for 20 minutes.
• After the resting period, set the dish inside a larger, deeper pan.
• Put the pan in the oven, then pour enough boiling water into the outer pan to come about halfway up the sides of the baking dish.
• Bake for 50 to 60 minutes or until the pudding is set and a butter knife inserted in the center comes out clean.
• Remove from the oven, discard the water, cover the baking dish with aluminum foil and keep warm until ready to serve.

SAVORY BACON AND APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. 2. Step 2 In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees. 3. Step 3 In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool. 4. Step 4 Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool. 5. Step 5 Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish. 6. Step 6 In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour. 7. Step 7 Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

SAVORY BACON AND LEEK BREAD PUDDING

Steps:

• Preheat oven to 350°F Whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.
• Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
• Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.
• Bake at 350 for 35 to 40 minutes or until center is set, Let stand 5 minutes.