Meat Lovers Bread Pudding Recipes

MEATBALL BREAD PUDDING

Steps:

• Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
• Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

MEAT LOVER'S BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, sausage and onion mixture over medium heat 8 to 10 minutes, stirring occasionally, until beef and sausage are thoroughly cooked; drain. Stir in 1 cup marinara sauce.
• In medium bowl, beat half-and-half, Italian seasoning, garlic salt, pepper and eggs with wire whisk until blended.
• Layer half of the Texas toast in baking dish; top with half of the meat mixture and 1 cup of the cheese blend. Repeat layers. Pour egg mixture over top.
• Bake uncovered 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish with basil. Serve with additional marinara sauce.

MEAT LOVERS BREAKFAST BREAD

Steps:

• Preheat oven to 350 degrees.
• Prepare a bundt pan.
• Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
• Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
• Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
• Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well.
• Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly.
• Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.

MEAT LOVER'S BREAD SALAD

Steps:

• In a large bowl, whisk the first five ingredients. Cover and refrigerate 1 hour., Just before serving, whisk dressing again. Add meats, lettuce, tomatoes, cubed rolls and cheese; toss to coat.

LEFTOVER BREAD BREAD PUDDING

Steps:

• Cut or tear bread into 2" cubes and place on a baking sheet.
• Pop them into a preheated 325 F oven for just a few minutes (keep checking them),just to barely toast them(the idea is to dry out the bread a bit so that it doesn't all turn to mush later in the pudding).
• Set the bread cubes aside to cool when they are done.
• Using a whisk, beat together eggs, milk, marmalade, sugar, cinnamon, and vanilla.
• Place the bread cubes into an ungreased 8 1/2" round deep baking dish.
• Sprinkle raisins over the top, then pour the egg mixture over all.
• Bake at 325 F for 40 minutes or untila knife inserted near the center comes out clean (not gloppy) and the custard seems set.
• Cool slightly before serving and chill the leftovers.