Cheddar And Veggie Bread Pudding Food

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SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

CHEDDAR AND VEGGIE BREAD PUDDING



Cheddar and Veggie Bread Pudding image

A bit like an omelet, but still a really different breakfast, brunch or dinner. Intriguing combination of taste and texture with a bit of a kick.

Provided by littleturtle

Categories     One Dish Meal

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, finely chopped
8 ounces mushrooms, thinly sliced
1 (10 ounce) package asparagus (or 5 oz of your choice with 5 oz spinach) or 1 (10 ounce) package green beans (or 5 oz of your choice with 5 oz spinach)
1/4 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices white bread, buttered & halved (crusts removed)
2 cups sharp cheddar cheese, shredded (8 oz)
3 large eggs
1 cup 2% low-fat milk
1 (4 ounce) can chopped green chilies, drained
4 slices white bread, cut into 1 " cubes (crusts removed)
2 dashes paprika (to garnish)

Steps:

  • Preheat oven to 375°F.
  • In a skillet, heat oil for 1 minute over medium heat, then saute onions until slightly soft (2-3 minutes).
  • Add the mushrooms and saute, stirring continuously, for another 2-3 minutes.
  • Add the broccoli, asparagus, or green beans along with mustard, salt, and pepper; cover and cook for 2 minutes.
  • Line a lightly greased 13"x9"x2" baking dish with 4 slices buttered bread, top with 1/2 of the vegetable mixture, and sprinkle 1/2 of the cheese over that.
  • Combine the eggs, milk, and chilies in a medium sized bowl, pour into the baking dish then layer on remaining bread, vegetables, and cheese.
  • Sprinkle with paprika.
  • Bake, covered with foil, for 15 minutes.
  • Uncover and bake for another 10-15 minutes (until puffed and set like custard).

Nutrition Facts : Calories 569.9, Fat 32.7, SaturatedFat 15.2, Cholesterol 222.8, Sodium 1100.8, Carbohydrate 42.3, Fiber 5.2, Sugar 10.5, Protein 29.1

APPLE-CHEDDAR BREAD PUDDING



Apple-cheddar Bread Pudding image

Make and share this Apple-cheddar Bread Pudding recipe from Food.com.

Provided by MsKittyKat

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

14 slices firm white bread
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 lbs granny smith apples
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
4 ounces coarsely grated extra-sharp cheddar cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Spread bread slices thinly on 1 side with 1/2 stick butter.
  • In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
  • Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes.
  • Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
  • Peel, quarter, and core apples.
  • Cut apples lengthwise into thin slices and in a bowl toss with lemon juice.
  • In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water.
  • Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes.
  • Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
  • Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
  • Arrange one layer of cinnamon toasts in dish, breaking triangles to fit.
  • Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar.
  • Top with another layer of cinnamon toasts and remaining apple mixture.
  • Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
  • In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples.
  • Chill pudding, covered, at least 1 hour and up to 1 day.
  • Bake pudding in middle of oven 30 minutes.
  • Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.

Nutrition Facts : Calories 581.4, Fat 23.6, SaturatedFat 13.4, Cholesterol 162.9, Sodium 543.7, Carbohydrate 82.8, Fiber 5.4, Sugar 52, Protein 13.4

BUTTERNUT SQUASH AND CHEDDAR BREAD PUDDING



Butternut Squash and Cheddar Bread Pudding image

Provided by Molly Wizenberg

Categories     Egg     Side     Bake     Broil     Thanksgiving     Vegetarian     High Fiber     Dinner     Cheddar     Kale     Butternut Squash     Fall     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated

Steps:

  • Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
  • Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
  • Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
  • Reduce oven temperature to 350°F.
  • Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
  • Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
  • Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING



Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding image

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!

Provided by French Tart

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

8 slices thick bread (white) or 8 slices wholemeal bread
butter, softened to spread
1 onion, peeled and finely sliced
8 ounces mature farmhouse cheddar cheese, grated
1 pint milk
3 eggs, lightly beaten
1 teaspoon English mustard
salt and pepper
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs, to taste
tomatoes, sliced (optional)
sliced ham (optional)
cooked sausage (optional)
cooked and crumbled bacon (optional)
branston pickle (optional)
chutney (optional)

Steps:

  • Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
  • (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
  • Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
  • Pre-heat oven to 200C or 400°F.
  • Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
  • Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
  • In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
  • Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

Nutrition Facts : Calories 533.8, Fat 29, SaturatedFat 16.4, Cholesterol 216.2, Sodium 773.5, Carbohydrate 39.7, Fiber 2, Sugar 4.2, Protein 27.9

SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS



Savory Bread Pudding With Artichokes, Cheddar and Scallions image

Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for greasing the pan and foil
2 1/4 cups milk
6 large eggs
1 teaspoon kosher salt
1 large baguette (10 to 12 ounces), cut into 1-inch cubes
12 ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
6 scallions, trimmed and cut into 2-inch lengths
3/4 packed cup parsley leaves, plus more for serving
1 large garlic clove, finely grated or minced
1 teaspoon Tabasco or other hot sauce, plus more for serving
8 ounces grated Cheddar (2 cups)
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
  • In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
  • In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
  • Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
  • Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.

CHEDDAR APPLE BREAD PUDDING



Cheddar Apple Bread Pudding image

This is a different twist on a traditional bread pudding. I wasn't sure how anyone would like it but we made it over the weekend with apples that Mom brought back from their vacation to Washington state and the whole family LOVED it.

Provided by Sherrybeth

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 eggs
2 cups whole milk
1 cup sugar
3 tablespoons butter, melted
1/4 teaspoon cinnamon, plus more to sprinkle
1/8 teaspoon salt
7 slices white bread (crusts removed, cut into cubes(I use French bread)
1 large apple (peeled, cored and cubed)
2/3 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350.
  • Butter an 8 inch square pan.
  • In large bowl whisk eggs.
  • Add sugar, milk, melted butter, cinnamon and salt.
  • Whisk again until sugar is dissolved.
  • Add bread, apple and cheese and gently stir to combine.
  • Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through.
  • Dust with additional cinnamon and confectioner's sugar (if desired).
  • This is also good covered in warm syrup.

Nutrition Facts : Calories 636.8, Fat 25.4, SaturatedFat 13.6, Cholesterol 266.4, Sodium 668.3, Carbohydrate 85.7, Fiber 2.4, Sugar 64.3, Protein 18.5

SOURDOUGH CHEDDAR BREAD PUDDING



Sourdough Cheddar Bread Pudding image

Make and share this Sourdough Cheddar Bread Pudding recipe from Food.com.

Provided by yooper

Categories     Cheese

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup butter
10 slices sourdough bread, cubed
6 ounces cheddar cheese, grated
6 ounces sharp cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 dashes Worcestershire sauce
3 egg whites

Steps:

  • In a large saucepan over medium heat, melt butter, add diced slices of bread, stirring until coated.
  • Add grated Cheddar cheese; stir well.
  • Set aside.
  • In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, worsteshire sauce and cayenne pepper.
  • Beat well.
  • Pour over the bread cubes.
  • In another bowl beat egg whites until stiff, but not dry, fold into bread mixture, toss until mixed.
  • Spoon into a lightly greased 9-inch square baking dish.
  • Cover and chill overnight.
  • Bake, uncovered at 325 for 30 minutes, or until the center is set.
  • Serves 6.

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Step 2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven; cool. Step 3. Combine bread, 1/2 cup cheese, 3 tablespoons onions, and next 5 ingredients (through egg yolks) in a large bowl.
From myrecipes.com


CHEDDAR PUDDING | RECIPE | RECIPES, SAVORY BREAD PUDDINGS
1/4 cup Butter. 1 (8 ounce) package Cheddar cheese, grated. 1 cup Milk.
From pinterest.com


SAVORY VEGETABLE BREAD PUDDING - TASTE LOVE AND NOURISH
Savory Vegetable Bread Pudding. In a 12 inch skillet over medium high heat, add 2 T. of the olive oil then the onions, celery, red pepper. Sauté for about two or three minutes then add the mushrooms, eggplant and zucchini. Continue cooking for another 2 to 3 minutes. Add the tomato, garlic and thyme and cook for just another minute.
From tasteloveandnourish.com


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