PLAIN AND PERFECT BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
- Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
- Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.
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.
SIMPLE AND RUSTIC SAVORY BREAD PUDDING
This rustic bread pudding goes really well with a raw veggie salad on a crisp bed of lettuce. Feel free to add anything else you would like to have in it. Any hard cheese of your liking that can be grated...oh wait...and maybe dollops of goat cheese...oh my...have fun!
Provided by luvcookn
Categories Savory
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
- In large bowl, whisk the eggs.
- Add the milk, wine or broth, and whisk again.
- Tear the buns into medium to large pieces and add into the milk mixture.
- Soak for 5 minutes.
- Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
- Grease a casserole dish or deep pie plate.
- Bake at 325 degrees for 35 minutes or so.
Nutrition Facts : Calories 348.1, Fat 24.6, SaturatedFat 13.8, Cholesterol 265.8, Sodium 647.1, Carbohydrate 10.2, Fiber 0.5, Sugar 1.8, Protein 19
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
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- In a large skillet over medium-high heat, sauté the sausage meat, breaking it up, until the sausage is cooked through, about 6 to 8 minutes.
- Drain the fat and transfer the cooked sausage meat to a bowl; set aside., Return the pan to the burner, and heat the butter until it melts.
- Add the onion and mushrooms and cook until they start to soften, about 5 minutes., Add the garlic, 1/2 teaspoon of the salt, and herbes de Provence, cooking for another minute or two until fragrant., Add the white wine or stock to deglaze the pan, and cook until almost completely reduced., Transfer the vegetables to the bowl with the sausage, and allow to cool to room temperature., Toss the meat/vegetable mixture with 1 1/2 cups of the cheese and all of the bread., Spread the mixture into a buttered 9" x 13" pan or 3-quart baking dish; set aside., Whisk the eggs and yolks in a large bowl.
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