Savory Bread Pudding With Sausage Spinach Poached Eggs And Parmesan Thyme Cream Recipes

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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

SAVORY BREAD PUDDING



Savory bread pudding image

a high quality baguette works best, but a conventional supermarket baguette will also work well.

Provided by Lynnda Cloutier

Categories     Savory Breads

Number Of Ingredients 10

one french baguette, torn into 1 inch pieces about 10 cups, 18 to 20 inch baguette
1 tablespoon unsalted butter for the dish
eight large egg yolks
3 cups heavy cream
2 cups whole milk
2 ounces parmesan cheese, grated, 1 cup
2 teaspoons minced fresh thyme
two garlic cloves, minced
1 teaspoon salt
3/4 teaspoon pepper

Steps:

  • 1. adjust oven rack to middle position and heat the oven to 450°. Arrange bread in a single layer on a baking sheet and bake until browned, about 12 minutes, turning pieces over halfway through baking time. Remove the bread from the oven and let cool.
  • 2. Reduce oven temperature to 350°. Butter a 13 x 9" baking dish. Whisk egg yolks, cream, milk, 1/2 cup Parmesan, thyme, garlic, salt, and pepper together in a large bowl. Add toasted bread and toss until evenly coated.
  • 3. Let mixture sit until bread softened it begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still too hard after 30 minutes, let it soak for another 15 to 20 minutes.
  • 4. Pour half of the bread mixture into the prepared baking dish and sprinkle with 1/4 cup more Parmesan cheese. Pour remaining bread mixture into the dish and sprinkle with remaining 1/4 cup Parmesan. Bake until custard is just that, about one hour, rotating dish halfway through baking time.Remove bread pudding from the oven and let rest for 10 minutes before serving. Serves 6 to 8.
  • 5. savory bread pudding with spinach and feta: follow the recipe for the savory bread pudding, omitting Parmesan cheese. Stir 10 ounces of frozen chopped spinach, thawed and squeezed dry, add 4 ounces feta cheese, crumbled, about 1 cup, into egg yolk mixture. Savory bread pudding with bacon and onion: cook six slices of bacon, cut into 1/4 inch pieces in 12 inch nonstick skillet over medium heat until well browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the fat in the skillet area stir one onion, halved and sliced thin, and 1/2 teaspoons salt into the skillet, cover, and cook over medium heat, stirring occasionally, until onion softens and releases moisture, about 10 minutes. Uncover and continue to cook, stirring often, until onion begins to Brown, about six minutes. Follow the recipe above for the savory bread pudding, sprinkling bacon and onion slices over first layer of bread with Parmesan.

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE



Savory Bread Pudding with Mushrooms and Parmesan Cheese image

Categories     Milk/Cream     Egg     Mushroom     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
  • Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

SAUSAGE PARMESAN PALMIERS



Sausage Parmesan Palmiers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h45m

Yield 20 servings

Number Of Ingredients 6

2 tablespoons butter
2 onions, sliced
8 ounces breakfast sausage
1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1/2 cup grated Parmesan (not shredded; grated to a powder)
1 large egg

Steps:

  • Put the butter and onions in a skillet over medium heat and brown the onions until dark, 40 to 45 minutes. Remove from the skillet and set aside. Add the sausage to the same skillet and crumble; cook until done, 5 to 8 minutes.
  • Roll the pastry out to 10 by 12 inches. Sprinkle the cheese over the pastry, then the sausage, then the onions. Roll both sides toward the center of the rectangle until they touch. Chill in the fridge for 20 minutes or place in the freezer for 10 minutes.
  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
  • Slice the pastry into 1/3-inch slices and transfer them to the prepared baking sheets. Mix together the egg and 1 tablespoon water in a small bowl and brush the mixture over the top of the slices. Bake until golden brown, about 20 minutes.

SAVORY BREAD PUDDING



Savory Bread Pudding image

Provided by Niki

Yield 16

Number Of Ingredients 17

8 cups cubed, crusty bread (country style or ciabatta, bottom crust and end pieces removed, 1-inch cubes)
1/4 cup olive oil
4 teaspoons chopped fresh thyme leaves
1 garlic clove (minced)
1/4 teaspoon salt
pinch ground black pepper
6 tablespoons butter
1 pound cremini mushrooms (roughly chopped)
1 1/2 cups chopped onion
1 1/2 cups chopped leeks (white and light green part only)
2 cups kale (ribs and stems removed, chopped)
1/3 cup chopped parsley
3 1/2 cups whole milk
8 eggs
2 teaspoons salt
pinch nutmeg
1 cup shredded cheese (Asiago or Brindisi)

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Butter a 13x9x2-inch baking dish.
  • Place cubed bread in a large bowl and add olive oil, thyme leaves and garlic and toss until bread is coated.
  • Sprinkle with salt and pepper.
  • Place on a large baking sheet and bake for about 15 minutes, or until golden brown. Place in a large bowl.
  • Melt butter in a large saucepan over medium high heat.
  • Add onions, leeks and kale and sauté until softened, about 5-7 minutes.
  • Add mushrooms and cook until all liquid has evaporated, about 10-12 minutes.
  • Add sautéed vegetables and fresh parsley to toasted, cubed bread. Toss to combine.
  • Set aside to cool to room temperature.
  • Whisk together the eggs, milk, salt and nutmeg.
  • Pour the custard mixture over the toasted bread and vegetable mixture and fold to combine.
  • Pour into the buttered baking dish and sprinkle evenly with grated cheese.
  • Bake uncovered until the cheese is melted and the top is golden brown, about 45 minutes - 1 hour.

MUSHROOM & SPINACH BREAD PUDDING



Mushroom & Spinach Bread Pudding image

Want a change of pace from traditional stuffing? Try this savory bread pudding loaded with spinach and cremini mushrooms. It's easy to prepare and a great way to use up leftover bread.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 9 servings.

Number Of Ingredients 12

6 large eggs
2 cups 2% milk
1/4 cup grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
5 cups cubed French bread baguette (1/2-inch pieces)
2 tablespoons olive oil
8 ounces sliced fresh cremini mushrooms
2 cups coarsely chopped fresh spinach
2 garlic cloves, minced
1 teaspoon dried thyme
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts :

SAUSAGE SPINACH BREAD



Sausage Spinach Bread image

Make and share this Sausage Spinach Bread recipe from Food.com.

Provided by southern chef in lo

Categories     Breads

Time 2h20m

Yield 2 loaves

Number Of Ingredients 7

2 loaves frozen French bread dough
1 (10 ounce) package frozen chopped spinach
1 lb hot pork sausage
2 tablespoons chopped onions
1 egg
10 ounces grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Allow the dough to thaw; cook the spinach according to the package directions; drain well.
  • Brown the sausage and drain off the fat, add the onion and cook until onions are soft. Beat egg and add about 1/2 to the reserved spinach and save the rest to brush over top of bread.
  • Working with one loaf of bread at a time, roll the bread into a rectangle about 9 x 13 inches. Spread half of the spinach, sausage, and mozzarella cheese over the dough and sprinkle with 1/2 of the parmesan cheese. Roll up jelly roll style starting on a long end. Seal all edges tightly so the stuffing remains inside.
  • Place on baking sheet and pierce tops of bread loaves with a fork a few times. Brush with the egg and bake at 375°F for 20 minutes or until browned. Repeat the steps for the other loaf of bread.

Nutrition Facts : Calories 1403.4, Fat 113.5, SaturatedFat 49.7, Cholesterol 412.2, Sodium 3070.8, Carbohydrate 12.9, Fiber 4.5, Sugar 3.5, Protein 82.2

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING



Tomato, Sausage & Cheddar Bread Pudding image

This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. - Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

3 cups shredded sharp cheddar cheese
1 can (28 ounces) diced tomatoes, drained
1 pound bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup packed brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
3 cups cubed French bread
6 large eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

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.

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