Best Sarahs Savoury Bread And Cheese Pudding Recipes

SAVORY BREAD PUDDING WITH HERBS AND CHEESE

Savory Bread Pudding with Herbs and Cheese image

Chewy, soft, and crispy with a healthy dose of gooey cheese this Savory Bread Pudding is what true comfort food tastes like!

Provided by Nancy Buchanan

Time 12h10m

Number Of Ingredients 12

Ingredients

1 lb. baguette or sourdough bread
1/4 cup butter, unsalted
2 shallots, sliced
1/2 cup dry white wine
6 large eggs
2 1/4 cups half and half
2 teaspoons salt
1 teaspoon white pepper
1 1/4 cups Gruyere cheese, shredded
1 1/4 cups swiss cheese, shredded
1/4 cup fresh chives, minced
1/4 cup fresh sage, minced

Steps:

Cut the bread into 1 1/2 inch cubes. If your bread is very fresh, put the cubes on a sheet pan and place in a 200-degree oven while you prep the other ingredients.
Melt the butter in a small skillet over medium-high heat and add the shallots. Saute the shallots until they are soft and translucent.
Add the wine and increase the heat to high. Boil the wine mixture until the liquid is reduced to about 2 tablespoons. Set aside to cool.
In a large bowl, add the eggs and half and half and whisk. Add the herbs, cheese, shallot mixture and salt and pepper. Stir to combine.
Add the bread and stir until thoroughly coated with the custard.
Grease a 9 x 13 inch casserole and pour the bread and custard mixture in.
Cover with plastic wrap and refrigerate for one hour or overnight.

Nutrition Facts : Calories 518 kcal, Carbohydrate 35 g, Protein 22 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 218 mg, Sodium 1164 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 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

Ingredients

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.