Sausage And Leek Savory Bread Pudding Recipes

Steps:

• For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
• For the savory bread pudding: Preheat the oven to 350 degrees F.
• Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
• In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
• Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
• To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
• Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
• Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25-30 minutes.
• Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.

Steps:

• Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
• Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
• In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
• Preheat the oven to 325 degrees F.
• Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.
• Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .

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:

• Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
• Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
• Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
• Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
• Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Steps:

• Preheat the oven to 350°F.
• Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
• Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
• Add the leeks to the bread and toss well, then add the chives and thyme.
• Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
• Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
• Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
• Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.