Savory Bacon And Leek Bread Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
• Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
• Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
• Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

Steps:

• Preheat oven to 350°F Whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.
• Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
• Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.
• Bake at 350 for 35 to 40 minutes or until center is set, Let stand 5 minutes.

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:

• Pre-heat oven to 190C/375F/gas mark 5.
• Grease a large baking dish or tray about 12" by 8" in size.
• Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
• Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
• Add the bacon and onion mixture to the soaked bread and mix well.
• Add the rest of the ingredients - continue to mix them together thoroughly.
• Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
• Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
• Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
• Also great for picnics, brunch or breakfast.

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.

Steps:

• Preheat the oven to 350°F.
• Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
• Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
• Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
• Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
• Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.