Sweet And Savory Bread Pudding Recipes

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

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.

SWEET AND SAVORY CROCK POT BREAKFAST BREAD PUDDING

Steps:

• In a large bowl, whisk your eggs
• Whisk in your vanilla, milk, half and half and cinnamon
• Put your bread cubes in the bottom of your casserole crock or 6 quart crock
• Sprinkle your ground sausage evenly over the top
• Pour your egg mixture evenly over everything
• Refrigerate overnight or for 6-8 hours
• After refrigeration, in a small bowl, beat together your softened butter, brown sugar, pecans and maple syrup
• Place spoonfuls of the topping mixture evenly across the top of your bread pudding.
• Cover and cook on high for 90 minutes to 2 hours, turning your insert halfway through if your slow cooker doesn't cook evenly

SWEET & SAVORY BREAD PUDDING

Steps:

• Preheat oven to 400°F, Lightly butter a 9x13-inch glass baking dish; set aside.
• Tear or cut bread into 1-inch pieces. Place bread pieces in a large mixing bowl; set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Add 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes or until slightly softened. Set aside to cool.
• Drizzle the olive oil over the bread pieces, and toss gently. Add the brown sugar, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and chopped thyme leaves. Toss the ingredients together until the bread pieces are well coated.
• In another bowl whisk together the heavy cream, eggs, and brandy. Pour the cream mixture over the bread mixture. Add the cooled vegetables, and toss gently until the bread is well coated with the custard mixture (but the bread still reamins in chunks).
• Spoon the mixture into the buttered baking pan. Bake for 40 to 45 minutes, or until the bread pudding is puffed and golden.

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

THE BEST SWEET & SAVORY THANKSGIVING BREAD PUDDING RECIPE

Steps:

• Preheat your oven to 375F.
• Place a large piece of parchment paper on a baking sheet and reserve.
• Slice the butternut squash lengthwise, and scoop out the seeds & stringy part of the flesh with a large spoon.
• Place the squash halves on the prepared baking sheet.
• Melt 1 tablespoon of butter in the microwave, in a microwave safe bowl.
• Combine the 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of Chinese Five Spice, and 1 tablespoon of light brown sugar, with a generous pinch of kosher salt & pepper in a small bowl. Stir gently to combine.
• Using a small pastry brush, apply the melted butter to the squash halves and sprinkle the brown sugar/spice mix evenly on top. Try to cover as much of the squash as you can.
• Place the baking sheet on the middle rack in the preheated oven and bake for 50-60 minutes, or until a knife can slide easily into the cooked squash.
• After cooking, remove from the oven and let the butternut squash cool for 10 minutes (Keep your oven on.)
• Using a large saucepan, combine the 2 cups of milk with the 1/4 cup of sugar, 1/8 teaspoon of Chinese Five Spice powder, and a pinch of kosher salt & pepper. Stir.
• Next, add 3 tablespoons of cold butter to the milk and place the pot on medium heat.
• Slowly warm until the butter has just melted, while stirring occasionally, then Remove from the heat.
• Fork whisk the eggs in a small bowl and then whisk into the slightly cooled milk mixture. Reserve.
• After the squash has cooled, scoop out the cooked flesh into a blender and add the reserved 1/2 cup of milk.
• Blend until smooth. If you need more liquid to create a smoother puree consistency, add a bit of the custard mixture to the blender.
• Add the blended squash to the pot containing the custard mix. Whisk thoroughly to combine. Reserve.
• Butter a large casserole dish, or several ramekins, if you are making individual portions.
• Peel and core your apple. Then, thinly slice and Reserve.
• Roughly cube or hand tear your challah bread, measuring about 6 cups. Reserve.
• Now, we will begin to layer our ingredients; spread several slices of apple on the bottom of your dish as the base, then layer some of the cubed bread, and a sprinkle of the dried cherries. Repeat the layers until your vessel is full. End with a bread layer on top.
• Sprinkle on the roughly chopped rosemary.
• Next, gently ladle the butternut squash custard over the bread mixture, (or portion it evenly between your ramekins if you are choosing to serve individual portions). You want to keep adding the custard liquid until it comes up to 3/4 of the container height.
• Gently press the bread cubes down into the custard to make sure they are well coated.
• Let sit for 5 minutes, and then transfer to the hot oven.
• Once in the oven, lower the temperature to 350F.
• Bake for 30-35 minutes, or until the custard is just set and pulling away from the edges of the dish.
• Remove and let cool for 10 minutes before serving.

SWEET AND SAVORY BREAD PUDDING

Steps:

• Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
• Add the bread to a large bowl.
• In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.