Best Individual Garlic Rye Bread Puddings Recipes

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SAVORY BREAD PUDDING WITH TOMATOES AND HERBS



Savory Bread Pudding with Tomatoes and Herbs image

Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. You can add different vegetables in season, such as sautéed mushrooms or greens to the mix.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

1/2 pound stale bread, sliced about 1/2 inch thick (see note below)
1 large garlic clove, cut in half, green shoots removed
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
1 pound firm, ripe tomatoes, sliced
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh rosemary
4 large eggs
1/2 teaspoon salt
2 cups low-fat milk

Steps:

  • Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it's stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
  • Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
  • Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 572 milligrams, Sugar 9 grams, TransFat 0 grams

SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS



Savory Bread Pudding With Kale and Mushrooms image

These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)
1 tablespoon extra virgin olive oil
1/2 pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2 garlic cloves (optional)
Salt and freshly ground pepper
1/2 pound stale bread, preferably whole-grain, sliced about 1 inch thick
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
Salt and freshly ground pepper
4 eggs
2 cups low-fat milk

Steps:

  • Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
  • If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
  • Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
  • Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
  • Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
  • Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 8 grams, TransFat 0 grams

BREAD PUDDING FOR TWO



Bread Pudding For Two image

THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt

Steps:

  • Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.

INDIVIDUAL GARLIC RYE-BREAD PUDDINGS



Individual Garlic Rye-Bread Puddings image

Categories     Dairy     Egg     Garlic     Side     Bake     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as a side dish

Number Of Ingredients 9

6 oval slices rye bread
4 garlic cloves
1 teaspoon coarse salt
2 tablespoons unsalted butter
2 whole large eggs
2 large egg yolks
1 1/2 cups milk
1 cup heavy cream
freshly ground black pepper to taste

Steps:

  • Cut bread into 1/2-inch cubes (5 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Lightly butter 12 non-stick 1/2-cup muffin cups.
  • Mince garlic and mash to a paste with salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. In a bowl toss together bread and garlic butter and divide evenly among muffin cups. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture. Chill puddings, covered, at least 1 hour and up to 8.
  • Preheat oven to 350°F.
  • Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool). Run a thin knife around side of each cup and lift puddings out with a fork. Serve puddings warm.

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