SAVORY BREAD PUDDING WITH ROASTED SHALLOTS, PECANS, AND HERBS
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
- Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
- Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
- Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
- Preheat oven to 350 degrees F.
- Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.
INDIVIDUAL SAVORY HORSERADISH BREAD PUDDINGS
Make and share this Individual Savory Horseradish Bread Puddings recipe from Food.com.
Provided by KathyP53
Categories Breads
Time 1h15m
Yield 12 bread puddings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat oven to 400 degrees.
- Grease a 12 cup, nonstick muffin tin with the butter.
- In a 4 cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 teaspoons salt, and a few grinds of pepper and set aside.
- Portion half the bread cubes evenly among the 12 muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.
- Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.
- Bake until the puddings are set and the tops are nicly browned and puffed, 18-22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.
- Can assemble puddings and refrigerate up to 6 hours before baking. Can also bake a day ahead, refrigerate, and reheat wrapped in foil, in a low oven.
Nutrition Facts : Calories 185.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 146.2, Sodium 244.2, Carbohydrate 7, Fiber 0.4, Sugar 1.1, Protein 7.1
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.
CRUSTY ONION HORSERADISH & GARLIC BREAD LOAF
I created this crusty loaf of bread to go with my Beef and Vegetable Soup with Orzo pasta. I thought a crusty bread that did not require a lot of time to make would be an ideal compliment to the soup. I also thought that the onion garlic and horseradish flavors would be an added bonus with the soup. I was right, the bread...
Provided by Rose Mary Mogan
Categories Other Breads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450 degrees F. I made this crusty and flavorful bread loaf to compliment my Vegetable with Beef and Orzo Soup. It was a great addition to the soup. Spray a large shallow baking pan or cast iron skillet with non stick cooking spray and set aside till needed. Some of the ingredients used to make the bread loaf.
- 2. Sift flour into a large bowl then make a well in the center of it adding the salt, sugar & baking soda.
- 3. Then add the horseradish chopped green onion tops, granulated garlic, egg and buttermilk.
- 4. Then with a spoon or by hand gradually begin to blend the spices into the flour mixture, with the wet ingredients until the dough comes together.
- 5. Dough may tend to be a little sticky. Add enough extra flour just until it holds together. Then shape into desired shape and place on baking pan or in skillet. I chose to make it like a loaf this time. With a serrated knife make a long X across bread about 1 1/2 inches deep so that the steam can escape as the bread cooks.
- 6. Bake in preheated 450 degrees F oven for 15 minutes then REDUCE THE TEMPERATURE TO 400 DEGREES AND CONTINUE TO BAKE FOR AN ADDITIONAL 30 MINUTES OR UNTIL BREAD SOUNDS HALLOW WHEN TAPPED ON THE BOTTOM.
- 7. Remove from oven and spray with butter flavored cooking spray or brush top with softened butter if desired. I find it much easier to slice bread using an electric knife. Add softened butter while bread is warm if desired.
BREAD PUDDING FOR TWO
THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.
INDIVIDUAL SAVOURY BREAD PUDDINGS
A cross between a souffle and a bread pudding is a special way to serve eggs without fussing. Try a dollop of salsa on these puffed puddings. Suggested accomaniment: spinach salad with orange segments, and slices of smoked ham. Tip: To make ahead - After step 3, cover and refrigerate for up to 18 hours.
Provided by Cecily Parsley
Categories High In...
Time 50m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
- In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
- In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups.
- Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.
HORSERADISH BREAD PUDDINGS
Steps:
- Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside. Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes. Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick. Make ahead: The puddings can be assembled and refrigerated up to 6 hours before baking. They can also be baked a day ahead, refrigerated, and reheated, wrapped in foil, in a low oven.
SAVORY HERB BREAD PUDDING
This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.
Provided by Isa Chandra Moskowitz
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
- Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
- Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
- Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.
More about "individual savory horseradish bread puddings recipes"
8 SAVORY BREAD PUDDINGS THAT MAKE GREAT USE OF STALE …
From allrecipes.com
Author Hayley SuggPublished Aug 13, 2020Estimated Reading Time 2 mins
- Savory Rosemary Bread Pudding. Recipe creator Syd says, "Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty--reminiscent of good, homemade croutons, which is exactly what it is."
- Savory Leek and Bacon Bread Pudding. This savory bread pudding works for breakfast or dinner, thanks to the addition of bacon. Gruyere adds creaminess without too much tang, and sautéed leeks complete the savory trio.
- Savory Gorgonzola Bread Pudding. Rich and tangy gorgonzola stands in stark contrast to the creamy custard base. Serve on its own, or as a side dish for a steak.
- Savory Bread Pudding with Mushrooms and Leeks. Get a double dose of mushrooms with this recipe, which features both cremini and portobello varieties.
- Savory Tomato Bread Pudding. "If you enjoy your grilled cheese sandwiches dipped into tomato soup you'll love this," says reviewer CHRISWELLSW.
HOLIDAY SIDE DISH TEST: INDIVIDUAL SAVORY HORSERADISH …
From happyhealthymama.com
Cuisine AmericanTotal Time 32 minsCategory Side DishCalories 170 per serving
- In a liquid measuring cup, thoroughly whisk the half-and-half and eggs. Whisk in the horseradish, 1/2 teaspoon salt, and a few grinds of pepper and set aside.
- Portion half of the bread cubes evenly among the 6 muffin cups. Then do the same with the cheese and chives. Repeat with the remaining bread, cheese and chives.
- Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes. You can keep refrigerated for up to 6 hours. {I did this step during Meghan’s nap. I love recipes that you can do part of it ahead of time!}
INDIVIDUAL SAVORY HORSERADISH BREAD PUDDING – THREE MEALS A DAY
From recipes.threemealsaday.com
5/5
INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE RECIPE - THE …
From thespruceeats.com
SAVORY BREAD & BUTTER PUDDING - THE PIONEER WOMAN
From thepioneerwoman.com
SAVORY BREAD PUDDINGS WITH HAM AND CHEDDAR RECIPE | MYRECIPES
From myrecipes.com
SAVORY BREAD PUDDING - THE NOSHERY
From thenoshery.com
5-INGREDIENT SAVORY BREAD PUDDING | BREAKFAST BREAD …
From twosleevers.com
SAVORY BREAD PUDDING RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
SAVORY BREAD PUDDING - GREAT FOR LEFTOVERS | GREEDY …
From greedygourmet.com
SAVORY LEEK BREAD PUDDING WITH GRUYERE AND THYME
From feastingathome.com
BEST INDIVIDUAL SAVORY HORSERADISH BREAD PUDDING RECIPES
From alicerecipes.com
SAVORY BREAD PUDDING RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
INDIVIDUAL SAVORY HORSERADISH BREAD PUDDINGS RECIPES RECIPE
From food-recipe.info
INDIVIDUAL SAVORY HORSERADISH BREAD PUDDING RECIPES
From tfrecipes.com
You'll also love