Spinach And Tasso Bread Pudding With Gruyere Cheese Recipes

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SPINACH & CHEESE STRATA



Spinach & Cheese Strata image

Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.

Provided by Jennifer Segal, inspired by

Categories     Breakfast & Brunch

Time 1h45m

Yield 8 to 10

Number Of Ingredients 13

1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 2 cups)
3 garlic cloves, minced
12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
6 ounces (1½ cups) coarsely grated Gruyère
2 ounces (⅔ cup) finely grated Parmigiano-Reggiano
9 large eggs
2¾ cups half-and-half
2 tablespoons Dijon mustard
1¾ teaspoons salt
¾ teaspoon black pepper
¼ teaspoon ground nutmeg

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
  • Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
  • In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
  • Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
  • Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

Nutrition Facts : Calories 483, Fat 30g, Carbohydrate 30g, Protein 25g, SaturatedFat 16g, Sugar 4g, Fiber 4g, Sodium 1117mg, Cholesterol 280mg

SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE



Spinach and Tasso Bread Pudding with Gruyere cheese image

This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert.

Provided by Malriah

Categories     One Dish Meal

Time 1h20m

Yield 8-16 slices (depending on size of slices)

Number Of Ingredients 16

1 loaf of good French bread (16 ounce)
3 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 medium sweet onion, finely chopped
6 -10 cloves garlic, minced (however much you like)
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry with squeezings reserved
8 ounces tasso, diced (or substitute regular smoked ham, andouille sausage or any good smoked sausage)
salt & freshly ground black pepper
1 cup medium-dry white wine (Don't use Chardonnay)
12 ounces gruyere cheese, grated (substitute a good Swiss or Monterey jack)
12 large eggs
3 1/2 cups half-and-half
2 tablespoons molasses
3 -5 dashes Worcestershire sauce
3 -5 dashes hot sauce
creole seasoning (Tony Chacheries)

Steps:

  • Slice the bread into 1/2" slices and let dry out overnight.
  • You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
  • Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
  • Add the diced tasso.
  • Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
  • Remove from pan, drain on papertowels and set aside.
  • Add the wine to the pan, making sure to scrape up all the browned bits.
  • Reduce the wine by half.
  • Pour out into a large bowl and set aside.
  • In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
  • Add the onions and garlic.
  • Sauté for about 3 minutes, until onions are translucent.
  • Add the spinach water and let it reduce.
  • Add the chopped spinach.
  • Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
  • Transfer to a bowl and set aside.
  • Whisk the eggs in a large bowl.
  • Add the half-and-half.
  • Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
  • Butter the bottom and sides of a 9x13 baking dish.
  • Make one layer of dried bread slices on the bottom.
  • Use little broken-off pieces if you need to fill any little spaces.
  • Cover the bread evenly with the spinach mixture.
  • Sprinkle evenly with 1/3 of the grated cheese.
  • Spread the diced tasso evenly over the cheese.
  • Season with more Creole seasoning and pepper.
  • Sprinkle with more cheese.
  • Add a second layer of bread,filling the holes with broken pieces as needed.
  • Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
  • Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
  • Wrap the pudding in plastic wrap.
  • Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
  • This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
  • Refrigerate for at least 2 hours or overnight.
  • When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
  • Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
  • Let the pudding cool for about 5 minutes.
  • Slice and serve.

SAVORY SPINACH ARTICHOKE BREAD PUDDING



Savory Spinach Artichoke Bread Pudding image

I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.

Provided by CHRISSYG

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 16

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed
2 cups yellow onions, chopped
1 tablespoon garlic, roughly chopped
1 tablespoon italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
3 (8 1/2 ounce) cans artichoke hearts, quartered
6 large eggs
2 cups heavy cream
3 cups milk
2 tablespoons fresh lemon juice
12 -14 cups day-old French bread cubes, 1-inch cubes (about 1 loaf)
1/2 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh parsley leaves, minced

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  • Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  • Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  • Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Nutrition Facts : Calories 3143, Fat 53.9, SaturatedFat 23.9, Cholesterol 214.2, Sodium 5760.7, Carbohydrate 541.9, Fiber 31.5, Sugar 26.6, Protein 127.9

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