Savory Bread Pudding With Bacon Peppers And Spinach Recipes

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SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM



Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream image

Provided by Amanda Freitag

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 21

3 cups heavy cream
1 bay leaf
2 cloves garlic, smashed
1 cup grated Parmesan
2 tablespoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 cup small-diced onions
1 cup small-diced celery
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 cups whole milk
6 large eggs, beaten
2 teaspoons salt
1 teaspoon ground black pepper
4 cups cubed day-old white bread
2 tablespoons unsalted butter
4 sausage patties, cooked
1 cup spinach
8 eggs, poached

Steps:

  • For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
  • For the savory bread pudding: Preheat the oven to 350 degrees F.
  • Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
  • In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
  • Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
  • To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS



Savory Bread Pudding With Spinach and Mushrooms image

From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.

Provided by didyb

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup Egg Beaters egg substitute
2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
7 slices whole wheat bread, cubed
10 ounces frozen spinach
1 tablespoon olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 cups mushrooms, chopped
1 garlic clove, minced
1 cup swiss cheese

Steps:

  • Preheat oven to 350 and spray an 8X8 pan.
  • Whisk egg with milk, salt and pepper.
  • Toss with the bread and set aside.
  • Thaw and squeeze water out of spinach.
  • In skillet, heat oil- and add onion and red pepper.
  • Saute for about 5 minutes, then add mushrooms and garlic.
  • Lower heat so garlic doesn't burn.
  • Continue to saute for about 5 minutes.
  • Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
  • Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
  • Pour into prepared pan and top with 1/2 cup cheese.
  • Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
  • (see above on optional water bath).

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