Best Irish Cheddar And Vegetable Bread Pudding Recipes

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FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS



Farmhouse Cheese and Caraway Soda Bread Puddings image

Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.

Provided by Ruth Cousineau

Categories     Bread     Cheese     Appetizer     Side     Bake     St. Patrick's Day     Cheddar     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Irish soda bread:
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon caraway seeds
1 cup well-shaken buttermilk
2 tablespoons unsalted butter, melted
Puddings:
3 ounces sharp white Cheddar cheese, coarsely grated (1 1/4 cups)
1/4 cup grated Parmigiano-Reggiano
4 large eggs
2 1/2 cups whole milk
Special Equipment
8 (6-ounce) ramekins or a 2-quart shallow gratin or baking dish

Steps:

  • Make soda bread:
  • Preheat oven to 375°F with rack in middle.
  • Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
  • Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
  • Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
  • Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
  • Make puddings:
  • Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
  • Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
  • Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
  • Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
  • Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
  • Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

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.

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