Sarahs Savoury Bread And Cheese Pudding Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
• Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
• Bake for 20 minutes or until golden brown, checking frequently.

Steps:

• Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.
• Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.
• Saute mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
• Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

Steps:

• Preheat oven to 170°C.
• Put the onion, tomato and basil into a 1-litre ovenproof dish. Stir in the olive oil to coat the vegetables and season well with salt and pepper. Cover loosely with foil and roast for 1/2 hours or until the vegetables are coloured and caramelised but haven't dried out.
• Blend the eggs and milk. Season with salt and pepper and strain through a sieve into a large jug.
• Put the bread cubes into the egg mixture, stir well and leave to soak for at least five minutes.
• Pour the bread and egg mixture into the oven dish with the tomatoes, stir well and bake for 35 minutes, until the custard has set and the top is beginning to brown.
• Allow to stand for 10 minutes before serving.

Steps:

• Preheat the oven to 350°F.
• Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
• Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
• Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
• Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
• Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.