How to Love At Home Savory Bread Pudding

How to Love At Home Savory Bread Pudding Delicious, fresh and tasty.
Savory Bread Pudding. When dinner time comes and you need a simple meal to feed the family, savory bread pudding is a unique dish that is sure to be a hit. Cubed bread is mixed with a custardy sauce before savory ingredients like bacon, veggies, and lots and lots of cheese are stirred in. Wrap any leftover pudding tightly with plastic and refrigerate.
The bread pudding bakes in the oven while you make a side salad or sauté leafy greens to complete the meal.
Good bread, great cheese, olive oil and fresh rosemary infuse the entire dish with great flavor.
Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty - reminiscent of good, homemade croutons, which is exactly what it is.
You can cook Savory Bread Pudding using 12 ingredients and 9 steps. Here is how you cook that.
Ingredients of Savory Bread Pudding
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It’s 10 slices of white bread, cut into rectangles.
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You need 135 grams of cheddar, cut into super small cubes.
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It’s 50 grams of butter.
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Prepare 1 of large (+- 200 grams) onion, cut into small pieces.
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You need 200 grams of ground beef.
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It’s 15 grams of parsley, finely chopped.
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Prepare 1 tsp of dried basil.
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Prepare 1 1/2 tsp of salt.
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It’s 1 1/2 tsp of pepper.
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Prepare 6 of large eggs.
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Prepare 1.2 liters of half-and-half.
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You need of Scallion/parsley/green onion for garnish.
Whisk together the eggs, half and half (or milk), salt and pepper.
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
Note: This savory bread pudding can be prepared the night before, stored in the refrigerator, and baked the next morning.
Combine the bread, sausage, onions, cheddar and fresh parsley in a large bowl.
Savory Bread Pudding step by step
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Prepare all of your ingredients.
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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.
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Add the ground beef on top of the onion. I prefer to do it neatly so everything will be cooked at the same time.
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When the beef is browned, add the garlic parsley, dried basil, 1/2 tsp salt and 1/2 tsp peper.
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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.
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Prepare two 20x20 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.
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Stack the bread, sprinkle some cheese, then the beef mixture.
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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.
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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.
Then transfer the mixture to a buttered baking dish.
Make the custard by whisking together the eggs, salt, pepper, and half-and-half.
Then pour the custard evenly over the bread mixture.
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.
Cut bottom crust and short ends off bread and discard.