SAVORY BREAD PUDDING
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 BREAD PUDDING
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl soak the bread crumbs in the milk for 30 minutes, and set aside. In a skillet saute the leeks in 4 tablespoons of the butter for 5 minutes until soft. Add the salt, pepper, thyme and sage, stir well to combine, and set aside to cool.
- In a large bowl whisk the egg whites until soft peaks form. In another bowl, beat the yolks until they are light yellow and frothy. Add the yolks to the bread mixture, and stir well. Add the leeks, and stir well. Using a rubber spatula, fold the egg whites into the bread mixture.
- Butter a 2-quart baking dish with the remaining 2 tablespoons of butter. Add the bread mixture, and bake for 45 minutes until golden; serve immediately.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 537 milligrams, Sugar 10 grams, TransFat 0 grams
SAVORY ROSEMARY BREAD PUDDING
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
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
SIMPLE AND RUSTIC SAVORY BREAD PUDDING
This rustic bread pudding goes really well with a raw veggie salad on a crisp bed of lettuce. Feel free to add anything else you would like to have in it. Any hard cheese of your liking that can be grated...oh wait...and maybe dollops of goat cheese...oh my...have fun!
Provided by luvcookn
Categories Savory
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
- In large bowl, whisk the eggs.
- Add the milk, wine or broth, and whisk again.
- Tear the buns into medium to large pieces and add into the milk mixture.
- Soak for 5 minutes.
- Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
- Grease a casserole dish or deep pie plate.
- Bake at 325 degrees for 35 minutes or so.
Nutrition Facts : Calories 348.1, Fat 24.6, SaturatedFat 13.8, Cholesterol 265.8, Sodium 647.1, Carbohydrate 10.2, Fiber 0.5, Sugar 1.8, Protein 19
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.
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