SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS
These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
- Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
- Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
- Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
- Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 8 grams, TransFat 0 grams
CORNY GREEN BEAN CASSEROLE
Crushed crackers and french-fried onions create a fast and flavorful topping for this home-style green bean casserole with cheese. It's the perfect cheesy dish to take to potluck dinners. -Dorothy Bahlmann, Clarksville, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.
Nutrition Facts : Calories 315 calories, Fat 19g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
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.
SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE
Categories Milk/Cream Egg Mushroom Vegetable Side Bake Sauté Thanksgiving Stuffing/Dressing Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
- Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
- In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
- In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
- Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
- Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.
SAVORY BREAD PUDDING CASSEROLE
This was featured in Vegetarian Times for their Mardi Gras New Orleans special a few years ago. It works for Dinner Parties and for Holidays. You may layer all the cheese on top.
Provided by That is Dr House to
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Before assembling steam the spinach using the water left on the leaves from the rinsing.
- Preheat the oven to 325°F Lightly oil bottom and sides of high sided 9 by 13 inch pan or a souffle dish.
- Beat eggs until light and fluffy. Add the milk, hot sauce, and salt mixing together. Depending on size of dish pour 1/3 to 1/2 of mix into pan then add 1/3 to 1/2 bread cubes and push down into milk. then add 1/3 to 1/2 of the spinach, then corn, scallions, bell pepper and 1 cup cheese.
- Repeat save the cheese and some of the milk mix until you are done and then pour the milk over top making sure it soaks the bread.
- Bake an hour. Top with cheese. Return to oven for 10 minutes. Remove and serve while hot.
Nutrition Facts : Calories 269.8, Fat 15.6, SaturatedFat 8, Cholesterol 115.4, Sodium 551.9, Carbohydrate 19.3, Fiber 2.7, Sugar 2, Protein 14.8
SAVORY VEGETABLE BREAD PUDDING CASSEROLE
Made with French bread, mozzarella cheese and mixed vegetables, this super savory bread pudding casserole does the work of two side dishes!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix milk, eggs and dressing in large bowl until blended. Stir in spinach, zucchini and pepper strips. Add bread cubes and 1-1/2 cups cheese; toss lightly. Let stand 1 to 2 min. for bread to absorb some of the liquid.
- Spoon mixture in 13x9-inch pan sprayed with cooking spray. Sprinkle with remaining cheese.
- Bake 50 min. to 1 hour or until set. Let stand 10 min. before serving.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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- 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.
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