Breakfast Bread Pudding With Prosciutto Tomato And Basil Recipes

TOMATO-BASIL BREAD PUDDING

Steps:

• Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
• Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

BREAKFAST BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
• While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

JADE'S BBP (BREAKFAST BREAD PUDDING)

Steps:

• Preheat the oven to 375 degrees F.
• With an electric hand mixer, beat the egg whites in a large bowl until they form soft peaks. Set aside.
• In another large bowl, whisk together the 1/2 cup chocolate-hazelnut spread, almond milk and salt until smooth. With a rubber spatula, gently fold the egg whites into the chocolate-hazelnut mixture until fully incorporated. Add the bread cubes and mix gently. Let stand at room temperature for 10 minutes.
• Brush the inside of the ramekins with the olive oil. To each ramekin add 1 tablespoon of the remaining chocolate-hazelnut spread. Then ladle in 1/2 cup of the bread mixture. Set the filled ramekins on a baking sheet and bake until puffed and beginning to brown, 15 to 20 minutes. Serve immediately, topped with a piece of hazelnut brittle.
• In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer, without disturbing, for 20 minutes, or until the mixture turns a light amber color.
• Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

TOMATO AND BASIL SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
• Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
• Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
• Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

TOMATO-BASIL BREAD PUDDING

Steps:

• 1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• 2. FILLING: Butter a 9x13x2-inch glass baking dish. Add the bread cubes & set aside.
• 3. In a large skillet, heat the olive oil over medium-high heat. Add the shallots & garlic - cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes & season w/salt & pepper to taste. Cook until slightly soft, about 2 minutes.
• 4. Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.
• 5. CUSTARD: In a large bowl, beat the eggs, sat, pepper, garlic powder, onion powder, & milk together until smooth. Pour the custard over the bread mixture & gently toss to coat.
• 6. Bake until slightly puffed & golden, about 25 to 30 minutes. Remove the pudding from the oven & let cool for 5 minutes. Cut into wedges & serve. Serve warm or at room temperature.
• 7. Notes: *You can substitute red or green onions for the shallots. *You can substitute fresh diced tomatoes from the garden in place of cherry/grape tomatoes. Will taste even better with garden tomatoes.