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
SAVORY VEGGIE BREAD PUDDING
This is a great recipe to prepare on a weeknight. It utilizes many ingredients you may already have on hand and is meat-free! Steeping the peas and green onions in the milk before mixing imparts a lovely subtle flavor.
Provided by Annakate Tefft
Categories Breads
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray or coat with oil. Coarsely chop bread into cubes and bake on a rimmed baking sheet until toasted and beginning to brown, about 10 minutes. Set aside.
- 2. Meanwhile, in a medium saucepan, add milk, scallions and frozen peas, and bring to a boil (to scald milk). Once boiling, immediately remove milk from heat and cover to steep.
- 3. Heat oil in skillet. Add onions and cook, 5-7 minutes until translucent. Add mushrooms and saute until mushrooms begin to release their juices. Add peppers and saute until mushrooms and peppers are tender. Season to taste with salt and pepper.
- 4. Beat eggs until smooth; add milk mixture (slightly cooled so eggs don't cook). Place bread crumbs in prepared dish, toss with cooked veggies and feta. Pour milk/egg mixture over bread/veggie mixture and, using a large spoon or spatula, mix a few times until just combined. Add a bit more milk if mixture appears dry. Bake at 350 for 30-40 minutes, until cooked through and not jiggly in the middle.
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
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.
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