SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING
Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.
Provided by RusticJoyfylFood
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
- Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
- Bake in the preheated oven until puffed and golden, 30 to 45 minutes.
Nutrition Facts : Calories 771.8 calories, Carbohydrate 18 g, Cholesterol 352.4 mg, Fat 65 g, Fiber 1.1 g, Protein 30 g, SaturatedFat 34.5 g, Sodium 1488.6 mg, Sugar 4.2 g
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.
Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
TOMATO-BASIL BREAD PUDDING
Provided by Giada De Laurentiis
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SIMPLY ORANGEAND#174; CHICKEN SAUSAGE AND SUN-DRIED TOMATO BREAD PUDDING
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Whisk the eggs with the milk, salt and pepper in a large bowl.
- 2. Butter a 9 X 13 baking dish and arrange 6 slices of the bread on the bottom. Top evenly with half the cheese, half the sausage and half the tomatoes. Repeat with the remaining bread, cheese, sausage and tomatoes. Slowly pour or ladle in the milk mixture. Wrap in plastic and weigh down with heavy cans to submerge the layers. Refrigerate for at least 2 hours or overnight.
- 3. Preheat oven to 350 degrees F. Bake the pudding until puffed and golden, about 45 minutes. Cool on a wire rack for 10 minutes before serving.
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES
Categories Cheese Egg Tomato Brunch Bake Sauté Casserole/Gratin Sausage Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
- Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
- Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
MOZZARELLA, SAUSAGE, AND SUN-DRIED TOMATO BREAD PUDDING
Make and share this Mozzarella, Sausage, and Sun-Dried Tomato Bread Pudding recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray the insert of a large slow cooker with nonstick spray.
- Place the sun-dried tomatoes in a small bowl with warm water to cover. Let stand for 10 minutes, then drain and chop the tomatoes.
- In a Medium skillet, heat the oil and saute the onion until soft, about 5 minutes. Crumble the sausages into the pan and brown.
- Place the bread cubes in the slow cooker and add the sausage mixture and tomatoes, tossing well to mix.
- in a large bowl, whisk the eggs until blended. Stir in the milk, a pinch of salt and pepper to taste. Pour over the bread cubes and press the bread down into the liquid. Sprinkle with the cheese, avoiding the sides of the insert. Cover and cook on high for 1 1/2 to 2 hours, or until a knife inserted in the center comes out clean. Run a knife around the edges of the slow cooker insert and cut the bread pudding into wedges to serve.
Nutrition Facts : Calories 435.2, Fat 31.5, SaturatedFat 12.8, Cholesterol 220, Sodium 979.9, Carbohydrate 12.8, Fiber 1.3, Sugar 4.5, Protein 25.5
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