SAVOURY BREAD PUDDING WITH FIDDLEHEADS & MUSHROOMS
Posted in response to a request from Food & Drink magazine ..... with some modifications by me! Standing time has not been included.
Provided by CountryLady
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray an 8 inch baking dish with Pam.
- Rub brown papery scales off fiddleheads, rinse several times under cold water, drain well & trim off ends.
- Melt butter over medium high heat in a large skillet; add mushrooms, fiddleheads & onions and saute about 8 minutes.
- Allow mixture to cool; season to taste with salt & pepper.
- Whisk eggs, milk, 1/2 tsp salt & 1/2 tsp pepper together in a large bowl; add bread slices & mix well to ensure that all bread is soaked.
- Place half the bread/egg mixture in the baking dish; sprinkle with half each of the veggies, cheese & herbs.
- Top with remaining bread/egg mixture; sprinkle with remaining veggies, cheese & herbs.
- Cover & refrigerate overnight or at least 2 hours.
- Uncover pudding & press down again with a spatula; bake in a preheated 350F oven for about 45 minutes or until a knife inserted in the centre comes out clean & top is golden.
- Serve hot or warm.
Nutrition Facts : Calories 422.6, Fat 24, SaturatedFat 12.4, Cholesterol 319.5, Sodium 635.8, Carbohydrate 29.7, Fiber 2, Sugar 2.8, Protein 21.9
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 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 SAUSAGE AND MUSHROOMS
Provided by Sandra Lee
Categories main-dish
Time 1h30m
Yield 12 mini bread puddings
Number Of Ingredients 10
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 .
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
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SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN …
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4.1/5 (14)Servings 10-12
- 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 RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (5)Total Time 2 hrs 30 minsServings 12
- In a large skillet over medium-high heat, sauté the sausage meat, breaking it up, until the sausage is cooked through, about 6 to 8 minutes.
- 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.
- Add the remaining 1/2 teaspoon salt, milk, and cream, continuing to whisk., Pour the egg mixture into the pan, cover, and refrigerate for at least 1 hour or up to overnight., Preheat the oven to 325°F., Top the pudding with the remaining 1/2 cup of cheese.
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