Savory bread puddings are perfect side dishes for Easter gatherings. Popular options include Garlic and Herb, Spinach and Feta, Wild Mushroom and Gruyère, and Tomato Basil varieties. Other delightful choices include Cheddar and Chive, Sweet Potato and Sage, Corn and Zucchini, and Roasted Red Pepper and Spinach. Each recipe combines day-old bread with a custard base and flavorful ingredients. Discover a range of creative recipes that will elevate any festive table setting.
Garlic and Herb Savory Bread Pudding
Garlic and herb savory bread pudding is a delightful twist on the traditional sweet bread pudding, making it an excellent side dish for brunches, holiday gatherings, or as a comforting weeknight meal.
This lush dish combines the earthiness of garlic with a medley of fresh herbs, creating a savory experience that pairs beautifully with roasted meats or a fresh salad. Preparation time is approximately 15 minutes, and it usually takes about 45 minutes to cook, resulting in a delicious dish that can serve 6-8 people.
Ingredients:
- 1 loaf of day-old French bread, cut into 1-inch cubes
- 4 cups whole milk
- 4 large eggs
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 medium onion, diced
- Optional: 1 cup cooked spinach or kale, chopped
Cooking Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat.
- In a large bowl, whisk together the milk, eggs, salt, and pepper. Stir in the sautéed onion and garlic mixture, fresh herbs, and cooked spinach or kale (if using).
- Add the cubed bread to the mixture, gently stirring to coat all the pieces evenly. Let the mixture sit for 10 minutes, allowing the bread to soak up the liquid.
- Fold in the grated Parmesan cheese and pour the entire mixture into the prepared baking dish.
- Bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Variations and Tips:
- For a richer flavor, substitute half of the whole milk with heavy cream.
- Swap out the herbs based on your preference; dill or basil can provide a unique twist.
- Add cooked meats such as bacon or sausage for an even heartier dish.
- If you want to incorporate some heat, sprinkle in some crushed red pepper flakes or diced jalapeños.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
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Spinach and Feta Bread Pudding
Spinach and Feta Bread Pudding is a savory dish that brings together the earthy flavors of fresh spinach and the tangy richness of feta cheese, all enveloped in soft, custardy bread. This dish is perfect for brunch, lunch, or a light dinner and is a delightful way to use up leftover bread.
With a preparation time of about 15 minutes and a cooking time of 40-45 minutes, it's an easy recipe that can impress guests or satisfy family cravings.
Ingredients:
- 6 cups of cubed stale bread (French or Italian works best)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 4 large eggs
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons olive oil
- 1/4 cup chopped fresh herbs (such as dill or parsley, optional)
Cooking Steps:
1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the cubed bread, chopped spinach, and feta cheese. Stir gently to mix.
3. In another bowl, whisk together the eggs, milk, Parmesan cheese, salt, pepper, garlic powder, and onion powder until well combined.
4. Pour the egg mixture over the bread mixture and stir until the bread is thoroughly coated.
Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid.
5. If using, fold in the fresh herbs for an added burst of flavor.
6. Transfer the mixture to the prepared baking dish and drizzle with olive oil.
7. Bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
8. Let cool for a few minutes before slicing and serving.
Variations and Tips:
- For a heartier dish, consider adding cooked sausage or bacon along with the spinach.
- Substitute Swiss or goat cheese for feta for a different flavor profile.
- Add cherry tomatoes or bell peppers for extra color and nutrition.
This dish can be prepared ahead of time. Assemble it the night before, cover, and store in the fridge. Just add a few extra minutes to the baking time if baking from cold.
– Serve with a light salad for a complete meal or enjoy it on its own as a stand-alone dish.
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Wild Mushroom and Gruyère Bread Pudding
Wild Mushroom and Gruyère Bread Pudding is a savory twist on the classic dessert version, making it a perfect dish for brunch or a cozy dinner. This comforting dish is ideal for mushroom lovers and those looking to impress guests at gatherings. It requires about 1 hour of preparation and cooking time, making it a relatively quick dish to whip up for special occasions or weeknight meals.
Ingredients:
- 8 cups of day-old bread, cubed (such as French or sourdough)
- 2 cups of mixed wild mushrooms, cleaned and sliced (e.g., shiitake, oyster, cremini)
- 1 cup of Gruyère cheese, shredded
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 3-quart baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until they become translucent.
- Add the minced garlic and sliced mushrooms to the skillet, cooking for another 5-7 minutes until the mushrooms are tender and any moisture has evaporated. Stir in the fresh thyme and season with salt and pepper. Remove from heat.
- In a large mixing bowl, whisk together the eggs, milk, and heavy cream until fully combined. Season with additional salt and pepper to your taste.
- In the prepared baking dish, layer half of the cubed bread and half of the mushroom mixture, then sprinkle half of the Gruyère cheese on top. Repeat the layers with the remaining ingredients.
- Pour the egg and cream mixture evenly over the layered bread and mushrooms, pressing down lightly to confirm the bread absorbs the liquid. Let it sit for about 20-30 minutes to soak.
- Bake the pudding in the preheated oven for about 45-50 minutes, or until the top is golden brown and the pudding is set in the center.
- Let it cool for a few minutes before slicing. Garnish with chopped fresh parsley if desired.
Variations and Tips:
- Substitute Gruyère cheese with other cheeses like fontina or cheddar for a different flavor profile.
- Add cooked bacon or pancetta for a smoky flavor.
- Include sautéed spinach or kale for a boost of greens.
- This dish can be prepared the night before; simply cover and refrigerate, baking it in the morning when ready to serve. Adjust baking time as needed to account for refrigeration.
- Serve with a light salad or roasted vegetables for a complete meal.
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Tomato Basil Savory Bread Pudding
Tomato Basil Savory Bread Pudding is a delightful dish that perfectly marries the comforting texture of bread pudding with the vibrant flavors of fresh tomatoes and fragrant basil. This dish is ideal for brunch gatherings, light lunches, or even as a side dish at dinner. It can be enjoyed by vegetarians and is a fantastic way to use up stale bread. The preparation time is approximately 15 minutes, with an additional 40 minutes for baking.
Ingredients:
- 6 cups of cubed stale bread (preferably a crusty type like baguette or ciabatta)
- 2 cups of diced ripe tomatoes
- 1 cup of fresh basil leaves, chopped
- 2 cups of milk
- 4 large eggs
- 1 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 teaspoon of garlic powder (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with olive oil.
- In a large mixing bowl, combine the diced tomatoes, chopped basil, salt, pepper, and garlic powder. Mix well to combine.
- In another bowl, whisk together the eggs and milk until well blended. Stir in the grated Parmesan cheese.
- Add the cubed bread to the tomato mixture, ensuring each piece is coated evenly. Pour the egg and milk mixture over the bread, gently folding to combine. Let it sit for about 10 minutes to soak up the liquid.
- Transfer the mixture into the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set.
- Remove from the oven and allow it to cool for a few minutes before serving.
Variations and Tips:
- For added protein, consider incorporating cooked crumbled sausage or diced cooked bacon into the mixture.
- You can substitute the Parmesan cheese with feta or mozzarella for a different flavor profile.
- If you prefer a gluten-free option, use gluten-free bread.
- The savory bread pudding can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Serve warm, and consider pairing it with a simple side salad for a complete meal!
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Cheddar and Chive Bread Pudding
Cheddar and Chive Bread Pudding is a savory twist on a classic dessert, making it perfect for brunch, lunch, or a fancy dinner side dish.
This dish is ideal for cheese lovers and those looking to elevate their culinary game with an elegant yet simple recipe. Prep time for this dish is about 15 minutes, with an additional 45 minutes for baking, giving you a delicious option that can be prepared relatively quickly and easily.
Ingredients:
- 8 cups of day-old bread, cubed (preferably a sturdy bread like sourdough or French bread)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup chopped fresh chives
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon olive oil (for greasing the pan)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with olive oil.
- In a large mixing bowl, combine the cubed bread, shredded cheddar cheese, and chopped chives. Stir until the bread is evenly coated with the cheese and chives.
- In a separate bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and pepper until well combined.
- Pour the egg and milk mixture over the bread mixture, pressing down lightly to guarantee all the bread is soaked. Let it sit for about 10 minutes to absorb the liquid.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the bread pudding to rest for about 10 minutes before slicing and serving.
Variations and Tips:
- For added flavor, consider incorporating crispy bacon or sautéed mushrooms into the mixture.
- Substitute the sharp cheddar with other cheeses like Gruyère or mozzarella for a different profile.
- To give a hint of spice, add a pinch of cayenne pepper or red pepper flakes.
- This dish can be made ahead of time; simply prepare the mixture, refrigerate it overnight, and bake it the next day.
- Leftovers can be refrigerated and reheated, making it an excellent option for meal prep.
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Asparagus and Parmesan Bread Pudding
Asparagus and Parmesan Bread Pudding is a savory twist on the classic dessert version, making it a perfect dish for brunch, lunch, or even a light dinner. Ideal for those looking to celebrate spring with fresh ingredients, this dish serves 4 to 6 people and takes about 45 minutes to prepare, plus additional baking time.
It's a great way to use up leftover bread while incorporating seasonal asparagus and the rich flavor of Parmesan cheese, creating a comforting yet elegant meal option.
Ingredients:
- 4 cups of cubed day-old bread (such as French or sourdough)
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 cup grated Parmesan cheese
- 3 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional, such as chives or parsley)
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish (about 9×13 inches) with a bit of olive oil.
- In a skillet, heat olive oil over medium heat. Add the asparagus pieces and sauté for about 4-5 minutes until tender but still crisp. Season with salt, pepper, and garlic powder. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, and a pinch of salt and pepper until well combined.
- Add the cubed bread to the egg mixture and stir gently to coat. Fold in the sautéed asparagus and half of the Parmesan cheese.
- Transfer the bread mixture to the prepared baking dish and sprinkle the remaining Parmesan on top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the pudding is set in the center.
- Allow to cool for a few minutes before serving. Garnish with fresh herbs if desired.
Variations and Tips:
- For a more robust flavor, consider adding sautéed onions or garlic along with the asparagus.
- Swap out the asparagus for other seasonal vegetables like spinach, mushrooms, or broccoli for a different taste.
- To make it creamier, use a mixture of cream and milk or substitute some of the milk with half-and-half.
- This dish can be assembled the night before; just cover it and refrigerate until you're ready to bake. Add an additional 5-10 minutes to baking time if cooking from the fridge.
- Serve this as a side dish at dinner or enjoy it on its own with a fresh salad for a light meal.
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Smoked Salmon and Dill Bread Pudding
Smoked Salmon and Dill Bread Pudding is a savory twist on the classic bread pudding, perfect for brunch gatherings or a delightful family breakfast. This dish combines the rich flavors of smoked salmon with the freshness of dill, making it an excellent choice for seafood lovers.
It's relatively easy to prepare, requiring about 30 minutes of prep time and an additional 45 minutes to bake, leading to a deliciously comforting dish that serves up to 6 people.
Ingredients:
- 8 cups of day-old bread, cubed (baguette or sourdough work well)
- 1 cup smoked salmon, cut into bite-sized pieces
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Optional: additional dill and lemon wedges for garnish
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the cubed bread and smoked salmon, mixing gently to avoid breaking up the salmon too much.
- In another bowl, whisk together the eggs, milk, heavy cream, Gruyère cheese, chopped dill, salt, pepper, and lemon juice until well combined.
- Pour the egg mixture over the bread and salmon, ensuring everything is evenly soaked. Let it sit for about 15 minutes for the bread to absorb the liquid.
- Transfer the mixture to the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 35 to 45 minutes, or until the pudding is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing.
- Serve warm, garnished with additional dill and lemon wedges, if desired.
Variations & Tips:
- For a spice kick, consider adding a pinch of cayenne pepper or a teaspoon of Dijon mustard to the egg mixture.
- Feel free to substitute the Gruyère cheese with other cheeses like feta or mozzarella for a different flavor profile.
- If you don't have dill, fresh chives or parsley can work as great alternatives.
- You can prepare the dish ahead of time; just cover and refrigerate after combining the ingredients and bake it the next day. Allow an extra 10 minutes of baking time if baking straight from the refrigerator.
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Italian Sausage and Bell Pepper Bread Pudding
Italian Sausage and Bell Pepper Bread Pudding is a savory twist on the classic bread pudding, making it an ideal brunch or dinner dish for those who enjoy hearty comfort food. This dish marries the flavors of spicy Italian sausage and sweet bell peppers, all baked together in a custardy mixture of bread and eggs.
Perfect for gatherings or a family meal, it takes about 30 minutes of preparation time and 45 minutes of baking time, resulting in a satisfying dish that serves 6 to 8 people.
Ingredients:
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cups day-old bread, cubed (e.g., French or Italian bread)
- 4 large eggs
- 2 cups milk
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh basil or parsley for garnish (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a skillet over medium heat, add the olive oil. Once hot, add the Italian sausage and cook until browned and cooked through, breaking it apart with a spoon as it cooks, about 5-7 minutes.
- Add the diced onion and bell peppers to the skillet with the sausage. Sauté for another 5 minutes until the vegetables are softened.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
- Add the cubed bread to the egg mixture, followed by the cooked sausage and vegetables. Gently stir until the bread is soaked and all ingredients are evenly distributed.
- Fold in the shredded mozzarella cheese, saving a handful for topping.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the reserved mozzarella cheese.
- Bake for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil or parsley if desired.
Variations and Tips:
- Make it Vegetarian: Replace the sausage with a meat alternative or double the amount of vegetables used.
- Add Flavor: Consider adding herbs like oregano or thyme for extra flavor.
- Bread Choice: Any sturdy bread will work; try sourdough or rye for a unique twist.
- Serving Suggestion: Serve with a fresh salad or roasted vegetables for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
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Broccoli Cheddar Bread Pudding
Broccoli Cheddar Bread Pudding is a savory twist on the classic bread pudding, making it an ideal dish for brunch or a light dinner. Its delicious blend of tender broccoli and rich cheddar cheese creates a comforting and nutritious meal that is perfect for vegetarians or anyone looking to incorporate more greens into their diet.
With a preparation time of around 15 minutes and a baking time of 45 minutes, this dish is both easy to prepare and perfect for any occasion!
Ingredients:
- 4 cups of cubed stale bread (French or Italian)
- 2 cups of fresh broccoli florets (blanched)
- 2 cups of shredded sharp cheddar cheese
- 4 large eggs
- 2 cups of milk
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- 2 tablespoons of olive oil (optional, for greasing)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the cubed bread, blanched broccoli florets, and half of the shredded cheddar cheese. Mix until well incorporated.
- In another bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture over the bread and broccoli mixture, stirring gently to guarantee all the bread is soaked. Let it sit for about 10 minutes to absorb the liquid.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining cheddar cheese.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the pudding is set in the center.
- Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For added flavor, consider mixing in cooked bacon or ham for a meatier option.
- Spice it up by adding red pepper flakes or hot sauce to the egg mixture.
- Substitute different cheeses such as feta or gouda for varying flavors.
- You can also add sautéed onions, bell peppers, or mushrooms for extra veggies.
- Serve with a side salad for a complete meal or as a side dish at any gathering.
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Caramelized Onion and Goat Cheese Bread Pudding
Caramelized Onion and Goat Cheese Bread Pudding is a savory twist on the classic bread pudding, making it a delightful dish for brunch or a comforting dinner. This dish showcases the rich, sweet flavor of caramelized onions paired with the creamy tang of goat cheese, enveloped in custardy bread. Ideal for gatherings and perfect for those looking to impress their guests, this recipe takes approximately 1 hour to prepare and bake.
Ingredients:
- 4 cups cubed day-old bread (such as French or sourdough)
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 4 large eggs
- 2 cups milk
- 1 cup crumbled goat cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh thyme or parsley (for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sugar, cooking until the onions are caramelized and golden brown, about 20-25 minutes. Stir occasionally to prevent burning.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Gradually add the cubed bread to the egg mixture, allowing it to soak for about 15 minutes. Fold in the caramelized onions, goat cheese, and half of the Parmesan cheese.
- Pour the mixture into the greased baking dish and sprinkle the remaining Parmesan cheese on top.
- Bake for 40-45 minutes until the pudding is set and golden brown on top.
- Allow it to cool for a few minutes before serving. Garnish with fresh thyme or parsley.
Variations and Tips:
- You can substitute the goat cheese with feta or ricotta for a different flavor profile.
- Add vegetables like spinach or roasted peppers for an extra nutritional boost.
- For a more decadent twist, incorporate some crispy bacon or prosciutto.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
- Serve with a simple green salad for a complete meal.
Leek and Bacon Savory Bread Pudding
Leek and Bacon Savory Bread Pudding is a delicious and comforting dish that makes for a perfect brunch or a savory side for dinner. Ideal for those looking to elevate their bread pudding experience, this dish combines the earthy, subtle sweetness of leeks with the smoky richness of bacon, all baked together with stale bread and creamy custard.
In just about 1 hour, you can prepare this crowd-pleaser that serves 4 to 6 people.
Ingredients:
- 4 cups of stale bread, cubed
- 8 slices of bacon, chopped
- 2 leeks, cleaned and sliced (white and light green parts only)
- 4 large eggs
- 2 cups of whole milk
- 1 cup of shredded cheese (cheddar or gruyere)
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- 2 tablespoons of fresh thyme (or 1 tablespoon dried thyme)
- Butter for greasing the dish
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with butter.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- In the same skillet, add the sliced leeks and sauté in the bacon fat over medium heat until they are soft, about 5-7 minutes. Season them with a pinch of salt and pepper. Remove from heat.
- In a large mixing bowl, whisk together the eggs, milk, and Dijon mustard. Season with salt, pepper, and thyme.
- Add the bread cubes, cooked bacon, sautéed leeks, and half of the shredded cheese to the egg mixture. Stir gently until the bread is well coated and has absorbed some of the mixture. Let it sit for about 10-15 minutes to soak.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 30-35 minutes, or until the pudding is set in the center and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Variations and Tips:
- For an extra flavor kick, add a pinch of red pepper flakes to the egg mixture.
- Feel free to substitute spinach, kale, or mushrooms for the leeks if you prefer.
- If you want a vegetarian option, simply omit the bacon and use vegetable broth instead of milk, adding extra cheese for richness.
- Serve this dish with a simple mixed green salad to balance the flavors and textures.
- Leftover bread pudding can be stored in the refrigerator for up to 3 days and reheated in the oven.
Sweet Potato and Sage Bread Pudding
Sweet Potato and Sage Bread Pudding is a delightful twist on the classic bread pudding, combining the natural sweetness of roasted sweet potatoes with the earthy flavors of sage. This dish is perfect for cozy family gatherings or as an impressive side for holiday meals, catering to both sweet and savory palates.
Preparation time is approximately 30 minutes, with an additional baking time of about 50 minutes.
Ingredients:
- 4 cups of cubed day-old bread (preferably challah or brioche)
- 2 cups roasted sweet potatoes (mashed or pureed)
- 4 large eggs
- 2 cups milk (or a non-dairy alternative)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 cup fresh sage leaves, finely chopped
- 1/4 cup unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts for added texture
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the roasted sweet potatoes, eggs, milk, sugar, vanilla extract, ground cinnamon, and salt. Whisk until smooth.
- Stir in the chopped sage and melted butter to the potato mixture until well combined.
- Add the cubed bread to the mixture, gently folding it in until the bread is thoroughly soaked with the custard mixture. Allow it to sit for about 10 minutes, so the bread absorbs the flavors.
- If desired, fold in the chopped pecans or walnuts for an extra crunch.
- Pour the combined mixture into the prepared baking dish, evenly spreading it out.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving, either warm or at room temperature.
Variations and Tips:
- For a richer flavor, consider adding a splash of maple syrup or bourbon to the custard mixture for an extra depth of flavor.
- Feel free to swap in different herbs, such as thyme or rosemary, if you're looking for a change from sage.
- This dish can be assembled the night before and refrigerated; just increase the baking time by 10-15 minutes if baking straight from the fridge.
- Serve it warm with a drizzle of cream or a scoop of vanilla ice cream for a decadent dessert or brunch treat.
Corn and Zucchini Savory Bread Pudding
Corn and Zucchini Savory Bread Pudding is a delightful dish that beautifully combines the sweet flavors of corn and the mild taste of zucchini with the comforting texture of bread pudding.
This savory twist on a classic dish is perfect for brunch gatherings, family meals, or as a healthy side dish that can satisfy the palate of both vegetarians and meat-lovers alike. Preparation time for this recipe is about 15 minutes, with an additional 45 minutes to bake.
Ingredients:
- 4 cups of cubed stale bread (such as French or Italian bread)
- 2 cups of fresh corn kernels (or frozen, thawed)
- 1 medium zucchini, grated
- 1 cup of milk
- 4 large eggs
- 1 cup of shredded cheese (cheddar or a blend)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tsp of dried thyme
- Salt and pepper to taste
- 2 tbsp of olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Add diced onions and sauté until they turn translucent, about 3-4 minutes. Add minced garlic and grated zucchini to the pan, cooking for an additional 2-3 minutes until the zucchini is tender. Remove from heat.
- In a large bowl, whisk together the eggs, milk, thyme, salt, and pepper. Stir in the corn, sautéed onion and zucchini mixture, and shredded cheese.
- Add the cubed bread to the mixture and gently fold until the bread is well coated. Let the mixture sit for about 10 minutes to absorb the flavors.
- Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from the oven and allow to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For a spicier kick, add diced jalapeños or red pepper flakes to the mixture.
- Try adding cooked bacon or sausage for a meaty version of this dish.
- Substitute the zucchini with other vegetables like spinach, bell peppers, or mushrooms for different flavor profiles.
- If you prefer a creamier texture, consider adding cream cheese or sour cream to the egg and milk mixture.
- This dish can be prepared the night before; just cover and refrigerate before baking. Allow an extra 10 minutes for baking if starting from the refrigerator.
Roasted Red Pepper and Spinach Bread Pudding
Roasted Red Pepper and Spinach Bread Pudding is a savory twist on the classic bread pudding, making it an excellent dish for brunch gatherings, light dinners, or as a delightful side at holiday meals.
With a combination of rich flavors from roasted red peppers and nutritious spinach, this dish is both satisfying and impressive. The preparation time is approximately 30 minutes, followed by an additional baking time of 45 minutes, which makes it manageable for both experienced cooks and beginners alike.
Ingredients:
- 6 cups of day-old bread, cubed (French or Italian bread works well)
- 2 cups fresh spinach, chopped
- 1 cup roasted red peppers, diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the cubed bread, chopped spinach, roasted red peppers, mozzarella cheese, and half of the Parmesan cheese. Mix well.
- In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until fully combined.
- Pour the egg mixture over the bread mixture, stirring gently until the bread is well coated. Allow the mixture to sit for about 10-15 minutes to absorb the liquids.
- Pour the bread mixture into the prepared baking dish, making sure it is evenly distributed. Top with the remaining Parmesan cheese.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Variations & Tips:
- For an extra flavor boost, add sautéed onions or mushrooms to the mixture.
- You can substitute the spinach with other greens like kale or Swiss chard if preferred.
- Use different types of cheese, such as feta or goat cheese, to create a unique flavor profile.
- This dish can be prepared ahead of time; simply cover it and refrigerate overnight. Bake it in the morning for a satisfying brunch.
- Serve with a simple salad or a light vinaigrette to balance the richness of the bread pudding.
Eggplant and Mozzarella Bread Pudding
Eggplant and Mozzarella Bread Pudding is a savory dish that beautifully combines the rich flavors of roasted eggplant and gooey mozzarella cheese with the comforting texture of bread pudding. This dish is perfect for a cozy family dinner, as a unique brunch option, or even as a side for your holiday gatherings.
With a preparation time of about 20 minutes and a cooking time of 40 minutes, you can have this indulgent bread pudding ready to serve in under an hour.
Ingredients:
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 4 cups stale bread, cubed (such as French or Italian bread)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the diced eggplant and sauté until tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.
- In a large mixing bowl, combine the cubed bread, sautéed eggplant, shredded mozzarella, and grated Parmesan cheese. Toss to mix evenly.
- In a separate bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper. Pour the egg mixture over the bread and eggplant mixture, gently folding until all bread is soaked.
- Transfer the mixture into a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the pudding is set.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired before serving.
Variations and Tips:
- For additional flavor, consider adding diced tomatoes, spinach, or bell peppers to the eggplant mixture.
- Swap out mozzarella for any cheese of your choice, such as feta or goat cheese, to give it a different twist.
- If you prefer a richer bread pudding, try using half-and-half instead of milk.
- This dish is easily customizable; feel free to adjust the seasonings according to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Enjoy this delightful and hearty Eggplant and Mozzarella Bread Pudding that packs a punch of flavor and creativity!
