Brazi Bites Savory Bread Pudding Recipe
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Who says bread pudding needs to be sweet? Brazi Bites, ham, onions, and Gruyere in this savory dish will have your guests reaching for more! Great all-in-one dish for brunch or dinner ????
Serves 4-6
1 T. unsalted butter plus dollop for greasing the baking pan
1 yellow onion, minced
5 garlic cloves, thinly sliced
2 T. fresh thyme leaves, chopped
8 large eggs
1 1/2 c. half and half
2 T. Dijon mustard
1 tsp. Frank's hot sauce (or your favorite hot sauce)
1 1/2 tsp. Kosher salt
1 lb Brazi Bites (about 30 Bites), stale or toasted, cut in half
2 c. shredded Gruyere cheese
1 lb. Hempler's Ham (or your favorite ham) cubed
1/4 c. grated Parmesan
1) Coat an 11x7 baking dish with softened butter and set aside.
2) Place a nonstick frying pan over medium heat and add 1 T. butter. When hot add onions and saute until soft, about 4-5 minutes. Add garlic cloves and cook until fragrant, about 1 more minute.
3) Remove from heat and add 1 T. fresh thyme. Set aside.
4) Whisk eggs, half and half, mustard, hot sauce and salt in large bowl until combined.
5) Arrange half of the Brazi Bites in the bottom of the greased dish.
6) Sprinkle with half of the onion mix, ham and Gruyere. Repeat layering with remaining Brazi Bites, onion mix, ham and Gruyere.
7) Pour egg mixture over the top and press down to immerse bread mixture in the egg mixture. Cover with plastic and place in refrigerator overnight.
8) Preheat oven to 325. Let bread pudding set at room temperature for 30 minutes while oven heats.
9) Bake in middle rack for 20 minutes.
10) Sprinkle Parmesan over pudding and return to oven at 375 for another 15-20 minutes until puffed and pulling away from the sides.
11) Sprinkle remaining 1 T. Thyme over the top. Cool for 5 minutes and serve.
Visit our blog for more recipes: brazibites.com/recipes/
Stay tuned next Wednesday for more!
Recipe made in collaboration with @Brazilianflairintheusablog
Bacon and Cheese Bread Pudding [One Pan]
Bacon and Cheese Bread Pudding is the ultimate breakfast leftover meal. Easy and fast to make and so delicious. You can put whatever you have in your bread pudding, it doesn't have to be bacon. Sausage och whatever you have works just fine. Savory bread puddings are amazing and its the perfect dish to make if you have leftover bread. Stale bread works best for bread pudding because they absorb the liquid without being too soggy. I highly recommend you to try this amazingly easy bacon and cheese bread pudding as your next breakfast or brunch dish.
Ingredients for this bacon and egg savory bread pudding:
5 eggs
500 ML milk or half and half (half and half is better)
Salt and pepper to taste
400 grams of stale bread (any type of bread will do)
150 grams of cheese (any type of cheese that melts well)
Bacon (as much as you want) more is better here
Hot to make this bread pudding
Whisk eggs and milk together. Add salt and pepper to taste. Cut the bread in cubes and mix them into the egg/milk mixture. Cut the bacon and fry until medium crispy. Add the bread mixture and fry for about 5 minutes, press bread pudding mixture down with a spatula to make it brown more evenly. Put the pan with the bread pudding in a preheated oven at 200 degrees celsius for about 20 minutes. If you don't have an oven you can cook the bread pudding finished on the stove, just fry it on low for about 10 minutes on each side.
Enjoy!
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Breakfast Bread Pudding ~ Pressure Cooker Recipe
This casserole tastes just like a McDonald's McGriddle Breakfast Sandwich! It's so delicious and easy to make, the whole family is going to love this recipe!
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Breakfast Bread Pudding-Episode 8
Song-We Are One-
Recipe
Breakfast Bread Pudding
Ingredients
1/2 Pound Diced Chappel Hill Smoked Beef Sausage
1/4 Cup Diced Bell Peppers and Onions or Frozen Recipe Beginnings
2 tsps of Tony’s Chachere’s Cajun Seasoning (Low sodium is an option.)
1/2 Teaspoon Thyme
1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Garlic Powder
4 Large Eggs , whisked
1 Cup Half and Half Milk
1/4 Cup of Whole Milk
1/2 Cup of Chicken Broth
1 1/2 cup Shredded Sharp cheddar cheese
*Optional-3 Tablespoons Heavy Cream
Directions
Preheat the oven to 350 degrees F.
Whisk together eggs, seasonings, milk, and chicken broth.
Oil an 7x9-inch glass baking dish with cooking oil or nonstick spray.
In a pan, cook sausage with the diced vegetables .
Pour sausage ,vegetables,and cheese into the egg and milk mixture. Mix with a spoon.
Tear hamburger buns unto small chunks and place in baking dish.
Pour egg mixture over the bread.
Cover dish with foil and bake for 35-40 minutes or until set and golden.
Remove the foil and bake for 10 more minutes.Remove from the oven.
Let it sit for 7-10 minutes before serving.
Try this savory bread pudding at your next feast and wow your tablemates - New Day NW
We love the classics at Thanksgiving like turkey and gravy, but there's nothing wrong with adding something new to the mix!
Like maybe a savory bread pudding with an Italian twist?
Samantha Ferraro from Little Ferraro Kitchen joined us to show us how to make it!
Savory Sausage and Onion Bread Pudding
INGREDIENTS:
Sausage Mixture
-2 links of Hot Italian Sausage or your favorite sausage
-1 tablespoon olive oil
-2 sprigs fresh rosemary leaves finely chopped
-2-3 sprigs fresh thyme leaves removed and chopped
-1-2 sprigs of fresh oregano leaves removed and chopped
-2 garlic cloves chopped finely
-1/2 teaspoon red pepper flakes optional for heat
-3/4 cup red wine such as Cabernet
Caramelized Onions
-1/2 red onion sliced very thin
-2 tablespoons olive oil
Custard
-5 eggs
-1 cup milk
-1 cup chicken stock
DIRECTIONS:
Make the Sausage Mixture
1. For the sausage mixture, drizzle a skillet with olive oil and remove sausage from the casing and breaking up the sausage. Cook sausage until cooked through and caramelized on all sides.
2. Add the chopped rosemary, thyme, oregano, chopped garlic, and red pepper flakes and continue cooking for another 1-2 minutes until garlic is fragrant.
3. Pour the red wine in and use a sturdy spatula to scrape up any meaty bits from the bottom of the pan. Continue cooking for another 2-3 minutes until the wine has reduced, then set mixture aside.
Caramelize the Onions
1. In another skillet, (or you can use the same skillet you cooked the sausage in), drizzle with 2 tablespoons of olive oil and place over medium heat. Add the sliced onions and cook until onions are caramelized and softened, about 10 minutes, then set aside.
Make the Custard
1. In a medium-large bowl, whisk the eggs, milk and stock until well combined.
Assemble the Bread Pudding
1. Drizzle the bottom of a large casserole dish with 1 tablespoon of olive oil and add the cubed bread, sausage mixture and spinach. Pour the egg mixture over the bread and use a spoon to gently mix everything together while gently pressing down so all the bread is soaked in. Top with caramelized onions and grated parmesan cheese and an extra drizzle of olive oil.
2. Scatter the caramelized onions on top and the grated parmesan cheese and drizzle with a bit more olive oil on top.
3. Cover the dish with foil and let pudding soak in the refrigerator for 3 hours to overnight.
4. When ready, leave foil cover on and bake the bread pudding at 400 degrees fahrenheit for 1 hour. Then remove foil and continue to bake for another 10 minutes to brown the top.
When done, remove foil and cool for 10-15 minutes before serving.
Notes
-Bread pudding needs to sit for a minimum of 3 hours and is best made the day before baking.
-To toast bread, cube bread and bake in 350 degree oven for 10 minutes to dry. Can be made ahead of time.
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Savory Breakfast Bread Pudding by Chef Matt Rivers