Savory Bread Pudding. Good bread, great cheese, olive oil and fresh rosemary infuse the entire dish with great flavor. This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the least of which was that it resembles a similar recipe I've made before, which I love and gobble up unabashedly. This Savory Bread Pudding is a lazy breakfast at its best without compromising on taste.
Whisk together the eggs, half and half (or milk), salt and pepper. Stir in bread, ham, and cheese. This savory bread pudding, loaded with sweet squash, is based on a recipe meat master Bruce Aidells's wife, Nancy Oakes, created at her restaurant, Boulevard. You can cook Savory Bread Pudding using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Savory Bread Pudding
- Prepare 10 slices of white bread, cut into rectangles.
- It’s 135 grams of cheddar, cut into super small cubes.
- Prepare 50 grams of butter.
- It’s 1 of large (+- 200 grams) onion, cut into small pieces.
- It’s 200 grams of ground beef.
- It’s 15 grams of parsley, finely chopped.
- You need 1 tsp of dried basil.
- You need 1 1/2 tsp of salt.
- You need 1 1/2 tsp of pepper.
- Prepare 6 of large eggs.
- It’s 1.2 liters of half-and-half.
- Prepare of Scallion/parsley/green onion for garnish.
It's a great accompaniment to the. Wrap any leftover pudding tightly with plastic and refrigerate. What sets our bread pudding apart from the crowd is the mélange of cooked vegetables that give the dish a fresh, healthy feel. Like a hearty quiche or scramble, the bell peppers, onions, spinach, broccoli, and tomatoes combine with the eggs for a light, refreshing texture that is perfect for the brunch table.
Savory Bread Pudding instructions
- Prepare all of your ingredients.
- Melt the butter on a pan on low-medium heat then add the onion. Cook on medium-high heat until the onion starts to smell.
- Add the ground beef on top of the onion. I prefer to do it neatly so everything will be cooked at the same time.
- When the beef is browned, add the garlic parsley, dried basil, 1/2 tsp salt and 1/2 tsp peper.
- In a large bowl mix the eggs then add the half-and-half and the remaining salt and pepper. Whisk everything well to turn it into you egg custard.
- Prepare two 20×20 aluminum foil or a large baking dish and line them with butter. Prepare the bread, the cheese, the beef mixture, and the custard on your range.
- Stack the bread, sprinkle some cheese, then the beef mixture.
- Repeat twice or three times until your baking dish is full. Pour the custard evenly, then leave for a few minutes to soak. You can also make it overheads, cover the dish with plastic wrap and leave in the fridge overnight while waiting for your guests to come.
- Preheat the oven to 180 degrees Celsius. Pop the dish in the oven for 45-55 minutes until the bread at the top looks golden and crispy.
Bread pudding is usually sweet, but it can be made savory too. This version, brimming with sweet pork sausage and sharp cheddar, is deeply flavored with a crisp, golden crust and tender, creamy interior. Mention bread pudding, and most people think of dessert. A frugal way to use stale bread, bread pudding combines convenience with the appeal of comfort food―a solution to the problem of dinner on a cool fall evening. Cut bottom crust and short ends off bread and discard.