SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING
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
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
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
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
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
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h45m
Yield 20 servings
Number Of Ingredients 6
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
Provided by Niki
Yield 16
Number Of Ingredients 17
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
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
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
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
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
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
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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