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Storage onions are low in water and high in sulfur, so they store well and are available year-round. Storage onions are more pungent and flavorful than sweet onions, and they're best if cooked.
Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.
- 2 Tablespoons olive oil, plus more for the baking dish
- 1 Tablespoon unsalted butter
- 3 large sweet onions (such as Vidalia or Maui) or Spanish onions, halved and thinly sliced (6 cups)
- ½ Pound mushrooms, thinly sliced
- 3 large eggs
- 2 Cups whole milk
- 1 Cup heavy cream
- 1½ Teaspoon coarse (kosher) salt
- ½ Teaspoon freshly ground black pepper
- ½ Teaspoon crumbled dried sage
- 1 baguette (about 8 ounces), halved lengthwise and cut crosswise into 1-inch pieces
- 8 Ounces Fontina cheese (preferably Italian), cut into 1-inch cubes
In a large, deep skillet, heat the oil and butter over medium heat. Add the onions and cook for 35 minutes, stirring occasionally, until golden brown and soft. Add the mushrooms and cook for 5 to 7 minutes, or until the mushrooms are tender.
Preheat the oven to 350 degrees F. Brush a 9-by-13-inch baking dish with oil.
In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and sage. Add the bread, the onion mixture, and Fontina and stir to combine.
Pour the mixture into the baking dish, pressing so the bread is covered with liquid, and set aside to soak for at least 10 minutes, until the bread has absorbed most of the liquid.
Bake for 35 minutes, or until the bread is crisp and the custard is set. Serve hot or at room temperature.
Calories Per Serving602
Folate equivalent (total)121µg30%
Savory Bread Pudding with Mushrooms and Parmesan Cheese
This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table it would be nice with a salad for brunch or lunch, too.
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Savory Bread Pudding
This all-in-one casserole, with its soft, creamy texture, can be served for breakfast, lunch, dinner — or all three! In fact, it was such a huge hit out of our test kitchen that many people asked for a sneak peek at the recipe. Although simple, our secret to this custard-y entrée is making it with soft white sandwich bread a pain de mie, with its straight sides and tighter crumb, is especially suitable.
- 1 pound pork sausage meat
- 2 tablespoons (28g) butter
- 1 1/2 cups (170g) yellow onion, peeled and cut in 1/2" dice (about 1 medium onion)
- 8 ounces button mushrooms, stems removed and sliced
- 2 garlic cloves, minced or 1/4 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1 tablespoon herbes de Provence
- 1/4 cup (57g) white wine, chicken stock, or vegetable stock
- 2 cups (227g) grated cheddar cheese, divided
- 8 cups (454g) cubed leftover bread, pain de mie or soft white sandwich bread are good options
- 4 large eggs
- 2 large egg yolks
- 2 cups (454g) milk
- 1 cup (227g) heavy cream
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. Add the remaining 1/2 teaspoon salt, milk, and cream, continuing to whisk.
Pour the egg mixture into the pan, cover, and refrigerate for at least 1 hour or up to overnight.
Top the pudding with the remaining 1/2 cup of cheese. Bake the pudding for 55 to 65 minutes, until it's puffed, lightly browned, and a knife inserted in the center comes out clean.
Let the pudding cool for 15 minutes or so, and serve warm.
Wrap any leftover pudding tightly with plastic and refrigerate. Reheat individual servings in the microwave or the whole pan, covered with foil, in a 250°F oven.
How To Make Savory Bread Pudding
- Grease a 12-inch heatproof skillet and set aside.
- Preheat oven to 350F.
- Whisk together the eggs, half and half (or milk), salt and pepper. Stir in bread, ham, and cheese.
- Pour the mixture into the greased pan and set it in the oven.
- Bake for 40 minutes until a knife inserted comes out clean.
- Serve with hot sauce.
Tips And Tricks For Making Savory Bread Pudding
- You can save time by preparing the dish the night before you plan on eating it. Simply prepare the mixture the day before, refrigerate overnight and throw it in the oven the next morning.
- You can freeze the uncooked, assembled savory bread pudding ingredients and cook them another day, making it a great meal prep recipe.
- Make sure you've greased the skillet well, otherwise you'll have trouble getting the slices out of the skillet.
- Just because this is a "breakfast" recipe doesn't mean you can't enjoy it for dinner as well!
Looking For More Great Breakfast Recipes? Check These Out!
- - Simply delicious and comes together so easily! - A creamy and tasty keto frittata that comes together with little effort. - A fabulous breakfast, brunch, or a light one-pot meal. - Another incredible frittata recipe for your IP that's a little more light than the Ham & Pepper version.
- Pressure Cooker Vietnamese Yogurt- The most delicious and foolproof Instant Pot yogurt recipe you'll make! - Deliciously spiced and super simple. - A delicious breakfast southern classic. - Just perfect with a little almond milk when you're craving crunchy cereal.
Whether you make this Savory Bread Pudding for breakfast, lunch, dinner, or even a midnight snack (not that I would do that or anything. ), you're sure to love this simple and delicious breakfast casserole.
Ina Garten’s Savory Twist on Bread Pudding Is the Perfect Side for Your Micro-Thankgiving Dinner
Thanksgiving is officially around the corner. And yes, this holiday season will look different for us all, but that doesn’t mean we can’t enjoy our annual share of turkey on our tables. A few of our favorite chefs have shared their tips on how to ensure a great Thanksgiving dinner (regardless of how many people are present). From Giada De Laurentiis’ five (tailored to your unique Thanksgiving experience) menus to Martha Stewart’s must-have holiday kitchen utensils we’ve gotten prepped to tackle the holidays this season on our own. And now, our food queen Ina Garten has ditched the traditional Turkey stuffing and opted for a creamier side: Herb & Apple Bread Pudding.
“For my Micro Thanksgiving this year (4 people!), I&rsquom making my Herb & Apple Bread Pudding,” Garten wrote on Instagram.
“Instead of stuffing the turkey, which requires you to cook it for more time which can dry out a turkey, this savory bread pudding bakes separately but has all the flavor of traditional stuffing – creamy bread and vegetables on the bottom, with lots of crunchy, cheesy bits on top,” she captioned the post.
While bread pudding is typically a sweet dessert, we are really into Garten’s savory twist. Prepped with apples, pancetta, chicken stock, and cheese &mdash this bread pudding will be nothing short of absolutely flavorful.
While it is without-a-doubt delicious, this easy-to-make recipe will be popped in and out of your oven over the course of two hours, so it’s best not to cook when you have your kiddo’s hungry bellies in your home desperately waiting to get their grub on.
Get the full recipe for Ina Garten’s Herb & Apple Bread Pudding from her website.
Step 2: Make the Custard
In a large bowl, combine 7 large eggs, 2-1/2 cups half-and-half, 1/2 tsp. Worcestershire sauce, 2 to 3 Tbs. chopped fresh herbs (choose from: basil, chervil, chives, cilantro, mint, oregano, parsley, and/or thyme), 1⁄2 tsp. kosher salt, and freshly ground black pepper to taste. Whisk to combine. If you like, whisk in an optional aromatic (choose from: 2 tsp. chopped capers, 2 tsp. Dijon mustard, 1 to 2 tsp. prepared horseradish, 1 tsp. lemon or lime zest, or 2 Tbs. finely chopped sun-dried tomatoes).
Savory Vegetable Bread Pudding
This savory twist on a traditional dessert is chock full of veggies and makes a great brunch item or anytime snack.
By Siri Pulipaka
- Vegetables/Greens used for this recipe - 1 yellow squash, 2 small onions, 1 tomato, 1 green chilli, 1 each - red and yellow peppers, a small bunch of spinach, few sprigs of coriander leaves
- 3 eggs
- 4 slices of bread
- ¼ tsp red pepper flakes
- ½ cup grated cheese
- 2 cloves of garlic
- salt and pepper to taste
- ¼ cup milk
- 2 tsp olive oil
- Preheat over to 180 C or 350 F. Cut all vegetables to small, equal sized pieces.
- In a pan, heat olive oil and saute onion, garlic and green chilli until translucent.
- Then add cut squash. Cook for 3 to 4 mins.
- Next goes in red & yellow peppers and tomato pieces. Mix and cook for 5 mins.
- Add spinach and season lightly with salt and pepper. Cook for 3 minutes and turn off the heat.
- Cut the bread slices into pieces. In a bowl, whisk together - eggs, milk, a pinch of salt, half of cheese and red pepper flakes. Add bread slices and egg mixture together and toss gently.
- Grease a baking dish with some olive oil. Evenly spread the pudding mixture, sprinkle remaining cheese and coriander leaves. Press down slightly.
- Bake for 35 to 40 mins until a toothpick when inserted in the middle comes out clean. Cut into slices and Serve.
Siri is an obsessed foodie, an avid blogger, a passionate photographer and one who yearns for simple pleasures of life. She writes about recipes, her culinary adventures and reviews local restaurants & events on her blog - Cooking With Siri, which she started in summer of 2007 during her stint in the US. She believes in farmer's markets, growing her own food and eating responsibly & locally. She also has a photography blog - 365 Days of Siri, where she shares and documents a slice of her daily life through the camera lens. She currently lives in Hyderabad, India along with her food-loving husband.
- 4 large eggs
- 2 cups low-fat milk
- ½ teaspoon hot sauce, such as Tabasco
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper, divided
- 3 ½ cups cubed stale whole-wheat country bread
- 1 10-ounce package frozen spinach
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion, (1 medium)
- 1 cup chopped red bell pepper, (1 small)
- 4 cups sliced mushrooms, (12 ounces)
- 1 clove garlic, minced
- 1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided
Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
Meanwhile, preheat oven to 350F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper cook, stirring, 2 minutes.
Add the mushroom mixture and 1/2 cup cheese to the egg mixture stir until blended. Scrape into the prepared baking dish sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly serve hot or warm.
1 starch, 1/2 reduced-fat milk, 1 1/2 vegetable, 1 1/2 medium-fat meat, 1 fat
Savory Bread & Butter Pudding
This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the least of which was that it resembles a similar recipe I&rsquove made before, which I love and gobble up unabashedly. This particular recipe had a couple of twists, of course, and used plain yogurt in the custard mixture, which translated to a light, delicious breakfast bread pudding fitting enough for lunch and dinner, too. Let&rsquos make it and you&rsquoll see what I mean.
The recipe starts with 8 eggs. Crack, crack, crack&hellipnine times.
To the eggs, I added 1 cup of milk.
And 1 cup of plain, unflavored yogurt.
Then I gave it a whisk. *WHISK*
I measured 1 cup shredded colby-jack cheese, but the recipe says to use whatever grated or crumbled cheese you have. &ldquoI personally believe&rdquo that blue cheese would be yummy.
I like to say &ldquoI personally believe&rdquo at least four times daily.
Then I added in some Dijon mustard.
Next, I grabbed 6 slices of stale bread. Okay, it wasn&rsquot stale. Nothing gets stale around my house, &rsquocause everyone eats everything up as soon as I bring it into the house. But I think what the submitter of the recipe was saying was, it&rsquos okay to use bread that ain&rsquot all that fresh anymore. I think a crusty french bread would be yummy, too.
According to the recipe, I cut the slices of bread into quarters.
I had some bacon left over from breakfast, which was a miracle. An anomaly. An aberration.
I grabbed two tomatoes from my garden, lopped off the tops, and cut them in half lengthwise.
Then I made thick slices, which wound up being half-moon shaped.
The recipe called for a small bunch of silver beet/chard/spinach, so I grabbed whatever green I could find. It&rsquoll work.
To assemble the dish, I buttered a pan.
And scattered in the bread.
Next, I chopped the bacon (I used peppered&hellipcan you tell?) and sprinkled it over the bread&hellip
Followed by the tomato slices. Ugh, this looks good.
And finally, the egg/milk/yogurt/cheese mixture to pull it all together.
After baking for 30 minutes on 350 degrees, here&rsquos what it looked like.
Oh, dear. This looks very promising.
And the verdict? It didn&rsquot disappoint. It was delicious. And handy, too&mdashaccording to Dani, you can use the basic recipe as a way of using whatever leftover bread, meat, and vegetables you have on hand.
Only one more recipe to go before the winner is chosen and announced on Labor Day. It&rsquos getting close&hellip
Savory Bread and Butter Pudding
6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you&rsquore a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese &mdash cheddar, feta, blue, whatever floats your boat
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard
Preheat oven to 350 degrees
Grease baking dish
Fry bacon &rsquotil crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
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