Herb And Scallion Bread Pudding Recipes

Steps:

• Combine bread, parsley, sage, and thyme in a large bowl. Melt butter in a large skillet over medium-high heat. Reduce heat to medium. Cook celery and garlic with a pinch of salt until celery is tender, 10 to 12 minutes. Add scallions and cook until tender but still bright green, about 4 minutes. Pour mixture into bowl with bread and stir. Let cool.
• Preheat oven to 325 degrees. Butter a 3-quart round baking dish (2 to 3 inches deep) or a 9-by-13-inch baking dish. Whisk together eggs, stock, heavy cream, 2 teaspoons salt, and some pepper. Pour over bread mixture and toss until bread is evenly soaked. Transfer to baking dish, pressing into corners, and dot top with butter.
• Bake until top puffs and center is set, about 1 hour. Tent with foil to keep warm until ready to serve.

Steps:

• Preheat the oven 450 degrees F.
• In a small bowl, whisk together the milk, eggs, mayonnaise and Dijon. Pour the mixture over the cubed bread in a large bowl. Mix together to coat all the bread cubes (I use my hands for this and squeeze bread to ensure each piece is well saturated). Add the lemon zest, scallions, spinach, tomatoes, herbs and feta. Season with salt and pepper. Toss well again, ensuring all the bread is well soaked. Place a cast-iron skillet over medium-high heat. Add the avocado oil.
• Once the oil is hot, spread the mixture into the skillet, pressing down with your hands to evenly distribute. Cook until the bread pudding forms a crust on the bottom, 4 to5 minutes. Transfer to the oven and bake until the top is golden brown and the pudding is set, about 13 minutes. Eat and enjoy!

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
• Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
• Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
• Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
• Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

Steps:

• Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
• Stir in bread cubes and raisins.
• Turn into greased 9x9 inch pan.
• Sprinkle with cinnamon.
• Bake 350 degrees F.
• for about 30 minutes.
• Serve with brown sugar sauce or lemon sauce.
• Brown Sugar Sauce: In saucepan, work together flour and butter.
• Add brown sugar.
• Stir.
• Gradually add boiling water.
• Stir until smooth.
• Boil until thick.
• Remove from heat.
• Stir in vanilla, serve warm.
• Lemon Sauce: Combine sugar, starch, and salt.
• Gradually add boiling water.
• Stir until smooth.
• Cook over low heat until thick and clear.
• Remove from heat.
• Add remaining ingredients.
• Serve warm.