SAVORY WHOLE WHEAT BREAD PUDDING WITH SEARED TOMATOES AND MUSHROOMS
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Slice the bread 3/4 inch thick if using a whole loaf. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Chop the remaining garlic and set aside.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet. When it is hot, add the mushrooms. Cook, stirring often, until they have seared and begun to soften, about 2 minutes. Add a generous pinch of salt, the garlic and thyme. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute. Remove from the heat.
- Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the mushrooms to the bowl and mix together. Season to taste with salt and pepper. Scrape into the oiled baking dish.
- Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan. Sear on each side for 1 minute. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish. Season with pepper and sprinkle with rosemary. Top with the grated cheese.
- Beat together the eggs with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the tomato and bread mixture and place in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
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.
SAVORY BREAD PUDDING WITH TOMATOES AND HERBS
Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. You can add different vegetables in season, such as sautéed mushrooms or greens to the mix.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it's stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
- Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
- Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 572 milligrams, Sugar 9 grams, TransFat 0 grams
SAVORY BREAD PUDDING
I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SAVORY BREAD PUDDING
This is not a dessert! It's a side dish! It's kind of rich, so I keep my other selections simple when serving this. You can substitute Italian bread for French, and you can cut off the crust if you like. I find it's too much trouble, but it does make it less chewy to remove the bread crust. The rolls of french bread that I buy are around 2 ft. long, and maybe 4-5 inches across. It never hurts to have a little extra bread floating around the table. I slice it all up, then eye how much of it I need for my casserole dish. When you lay it in the dish, be sure to overlap the pieces, don't just lay them across the bottom of the dish. I sort of set them in like fallen dominoes.
Provided by ShelleyB1982
Categories Savory
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Sauté onions, sugar, and 1 teaspoon salt in the clarified butter over medium high heat. I like to burn the onions just barely. Cook until at least golden brown. Toss in sherry and scrape any caramelized onion off the bottom of the pan. Set aside.
- Spread bread pieces evenly on baking sheet. Place in oven for about 7 minutes (or until they are getting crispy but not brown). Then set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, remaining 2 teaspoons salt and pepper. Soak bread in the egg mixture for 5 minutes (I do this in a huge ziplock bag).
- In a casserole dish, layer bread, onions then cheese. Pour remaining egg mixture over the top.
- Bake for 35 minutes or until eggs are set. I like a really firm middle, so I usually end up going 40 mins, but my oven does not cook as fast as some.
Nutrition Facts : Calories 488.1, Fat 38.7, SaturatedFat 22.8, Cholesterol 283.8, Sodium 1373.4, Carbohydrate 19.6, Fiber 1.2, Sugar 2.2, Protein 15.8
SAVORY TOMATO BREAD PUDDINGS
Categories Tomato Side Bake Vegetarian Summer Gourmet Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
- In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
- Bake tomato puddings in middle of oven 20 minutes.
SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE
Make and share this Savory Bread Pudding With Mushrooms and Parmesan Cheese recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Butter 13x9" glass baking dish. Cut bottom crust and shor ends off bread and discard. Cut remaining bread with crust into 1" 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-heat. Add mushrooms, onion, celery, and bell pepper. Saute until soft and juices have evaporated, about 15 minutes. Add sauteed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegtetables. Transfer stuffing to prepared dish. SPrinkle cheese over. Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
Nutrition Facts : Calories 618, Fat 49.6, SaturatedFat 26.5, Cholesterol 304.6, Sodium 945.5, Carbohydrate 31.1, Fiber 2.6, Sugar 2.6, Protein 13.9
MUSHROOM AND GRUYERE BREAD PUDDING
Make and share this Mushroom and Gruyere Bread Pudding recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
- Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
- Preheat oven to 350°F Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
Nutrition Facts : Calories 317.3, Fat 15.3, SaturatedFat 6.2, Cholesterol 131.2, Sodium 642.3, Carbohydrate 27.4, Fiber 1.9, Sugar 7, Protein 16.9
SAVORY BREAD PUDDING
Steps:
- In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
- In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
- Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
- Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
- In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
- Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 339 milligrams, Sugar 4 grams, TransFat 0 grams
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.
Provided by didyb
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and spray an 8X8 pan.
- Whisk egg with milk, salt and pepper.
- Toss with the bread and set aside.
- Thaw and squeeze water out of spinach.
- In skillet, heat oil- and add onion and red pepper.
- Saute for about 5 minutes, then add mushrooms and garlic.
- Lower heat so garlic doesn't burn.
- Continue to saute for about 5 minutes.
- Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
- Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
- Pour into prepared pan and top with 1/2 cup cheese.
- Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
- (see above on optional water bath).
SAVORY BREAD PUDDING
Make and share this Savory Bread Pudding recipe from Food.com.
Provided by Kimke
Categories Savory
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 375°F.
- In a medium skillet over medium heat, melt the butter with the water and a pinch of salt.
- Add the leeks and cook until tender, about 10 minutes.
- Set aside to cool.
- In a large bowl, whisk together the eggs and milk.
- Add the remaining ingredients, including the leeks, and gently toss them.
- The mixture should be well coated and somewhat soupy.
- Spread the mixture into a 4-quart soufflé dish, a 13x9-inch baking dish, or another ovenproof dish that's at least 2 inches deep and big enough to hold the mixture.
- Put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 minutes.
- If the pudding looks too dark before it's finished, cover with foil.
- Let cool slightly before serving.
Nutrition Facts : Calories 535, Fat 31, SaturatedFat 17.3, Cholesterol 223.3, Sodium 969.9, Carbohydrate 44, Fiber 3.5, Sugar 6, Protein 21.5
SAVORY MUSHROOM BREAD
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY TOMATO BREAD PUDDING
This savory bread pudding is great for parties or simply any occasion.
Provided by SCHROTH
Categories Side Dish Casseroles
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size.
- In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes.
- In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread.
- Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 33.2 g, Cholesterol 22.3 mg, Fat 9.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 5.4 g, Sodium 537.4 mg, Sugar 10.5 g
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