Savoury Bread Pudding || Vegetable Savoury Pudding
#Kidslunchboxideas #savourybreadpudding #breadpudding
Dean's Sausage Bread Pudding
In a large skillet begin browning your sausage. Once it is about half way cooked, add your onions and celery. Once the meat is all brown, add the garlic and continue cooking for another 2 min. After the garlic is cooked, remove from the heat to cool. - See more at:
Savory Breakfast Bread Pudding by Chef Matt Rivers
BREAD PUDDING - An Easy Bread Pudding Recipe for Breakfast
This Bread Pudding should be made more for Breakfast! Whip up this savory Mushroom Leek and Sausage bread pudding using Campbell's® #ad #mmmmgood
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Savory Bread Pudding Recipe:
1 can Campbell’s® Cream of Mushroom Soup
4 eggs
2 ½ cups milk
3 links of Italian sausage
1 cup mushrooms, minced
1 cup sliced leeks
1 teaspoon fresh thyme
2 tablespoons fresh parsley, chopped
6 cups sourdough bread, cubed
1 ½ cup grated gruyere
In a large bowl, mix cream of mushroom soup, eggs, and milk. Set aside.
In a large skillet on medium heat, add olive oil and cook up italian sausage, breaking them into small pieces. Add mushrooms, leeks, thyme, and parsley. Saute for another 3 minutes. Pour into another large bowl and add half of the cheese and sourdough bread. Pour the cream of mushroom custard over and mix well.
Pour everything into a 9x13 baking pan, sprinkle the rest of the cheese, and let it rest for 10-15 minutes while the oven heats up.
Bake at 350 degrees for 40-45 minutes until puffed up and golden brown.
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Brazi Bites Savory Bread Pudding Recipe
It’s ???? Recipe Wednesday ????
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
Savory Breakfast Bread Pudding
Oh you Gotta try this! Savory Breakfast Bread Pudding. Bread pudding with Eggs, Mushrooms, Bell Peppers, Green Onions, Sausage, Bacon and Cheese. This will hit that spot when you need to Break the Fast.
@DarlenesTable
Ingredients:
1 Lb Jimmy Dean Hot Sausage
1 C bacon, diced small(about 10-12 slices)
8 large eggs, beat lightly
3 C Half and Half
2 C grated cheddar cheese(I use Tillamook sharp white cheddar)
1/2 C green onion, chopped
1/2 C chopped red bell pepper
8oz sliced mushrooms
2 Tbls butter
1 Lb French bread or Challah bread, cubed
Note: if you remove the crust from the bread you will need more than 1 loaf to make 1 Lb of cubed bread. Place the cubed bread on a sheet pan and bake at 225F for 1 hour to dry out the bread. This can be done several days ahead and placed in a gallon freezer bag after cooling.
1. Place a medium sized skillet over medium heat. Add sausage and cook until browned and break into smaller pieces. Remove to a small bowl. I actually did this step the day before to save time and placed in a container or plastic freezer bag in the refrigerator.
2. Add the bacon to the skillet and cook until crisp. Remove and drain
3. Add butter and mushrooms to the skillet over medium heat and cook until mushrooms are browned. Sprinkle lightly with salt and pepper. Add the bell pepper to the skillet and sauté until softened. Remove mushrooms and bell pepper to a small bowl
4. Place the cubed bread in a large bowl
5. Add half and half, eggs, mushrooms & bell pepper, green onion, sausage, cheese and 1/2 of crisp bacon. Mix until everything is coated well
6. Butter a 9 X 13 casserole dish liberally. Pour mixture into the casserole dish
7. Cover the dish with foil and let casserole sit at room temperature for 1 hour if you are going to cook same day or place in the refrigerator overnight and cook the next morning.
8. If casserole was in the refrigerator overnight remove next morning and let sit at room temperature for 1 hour
9. Preheat the oven to 300F. Place the foil covered casserole in the oven for 30 minutes
10. Remove the foil from casserole and Raise oven temperature to 350F. Cook for another 30 minutes or until bread is set and doesn’t look wet or runny
11. Remove from oven and let sit for 15 minutes before serving
12. Garnish with remaining crisp bacon and chives. May also top with a dollop of crème fraiche or sour cream
13. Serve with salsa on the side