Bacon And Mushroom Bread Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
• Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
• Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
• Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
• Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
• Let casserole sit for 15 minutes.
• Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Steps:

• Prepare a 8" x 8" x 2" glass baking dish with a non stick baking spray. In a large stock pot over a medium high heat add the reserved bacon fat and heat. Add mushrooms, garlic, shallots, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Stir in chopped bacon. Season mixture to taste with salt and pepper.
• Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Steps:

• Preheat oven to 350 and spray an 8X8 pan.
• Whisk egg with milk, salt and pepper.
• Toss with the bread and set aside.
• Thaw and squeeze water out of spinach.
• In skillet, heat oil- and add onion and red pepper.
• Saute for about 5 minutes, then add mushrooms and garlic.
• Lower heat so garlic doesn't burn.
• Continue to saute for about 5 minutes.
• Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
• Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
• Pour into prepared pan and top with 1/2 cup cheese.
• Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
• (see above on optional water bath).