Salmon Bread Pudding Recipes
SALMON BREAD PUDDING
Savory bread pudding is made with croissants, salmon, capers, cheese, and dill. This makes a fabulous brunch dish that may be served hot or at room temperature, but I like it for a light dinner or lunch. You may use your own baked salmon or smoked salmon in place of the canned salmon or add a dash (not too much!) of liquid smoke to the eggs when you whisk them. Plan ahead because the pudding will need to be refrigerated overnight before baking. From home cooking at about.com.
Provided by Pinay0618
Categories Breakfast
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch pan or baking dish, or spray with vegetable oil.
- Whisk together eggs, milk, sour cream, and lemon zest. Stir in red onions, capers, pimento, and dill.
- Spread the croissant cubes in the prepared pan. Add the salmon and cheese, then top with the egg mixture and gently toss to combine. Cover and refrigerate overnight or up to 24 hours.
- Remove bread pudding from the refrigerater and let it sit at room temperature at least 30 minutes. Preheat oven to 350°F Bake bread pudding for 40 to 45 minutes. Keep an eye on it. You will need to cover the pan with foil if the top begins to brown too quickly.
- Remove bread pudding from the oven and let rest for 10 minutes before slicing to serve. Garnish with fresh dill sprigs and lemon wedges.
Nutrition Facts : Calories 413.3, Fat 24.5, SaturatedFat 12.5, Cholesterol 256, Sodium 703.7, Carbohydrate 25.1, Fiber 1.7, Sugar 7.8, Protein 22.9
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
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