Best Savory Bacon And Cheese Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

SAVORY BACON AND CHEESE BREAD PUDDING



Savory Bacon and Cheese Bread Pudding image

Categories     Bread     Cheese     Bake     Bacon

Yield serves 6 to 8

Number Of Ingredients 11

One 1-pound loaf crusty white bread
12 ounces slab bacon, cut into 1/2-inch dice
4 tablespoons (1/2 stick) unsalted butter
1 large garlic clove, chopped
1 cup coarsely diced onions
6 extra-large eggs
3 1/2 cups heavy cream
3 cups grated sharp white Cheddar cheese (12 ounces)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

  • Preheat the oven to 350°F.
  • Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
  • Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
  • Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
  • Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
  • Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.

SAVORY LEEK AND BACON BREAD PUDDING



Savory Leek and Bacon Bread Pudding image

Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 2

Number Of Ingredients 11

½ French baguette, cut into cubes
½ tablespoon olive oil
¾ cup diced leek
1 cup milk
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
  • Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
  • Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
  • Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
  • Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
  • Let casserole sit for 15 minutes.
  • Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g

APPLE, CHEDDAR & BACON BREAD PUDDING



Apple, Cheddar & Bacon Bread Pudding image

I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

3 tablespoons butter
2 medium apples, peeled and chopped
1/4 cup packed brown sugar
6 cups cubed day-old French bread
1 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese
5 large eggs
2-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
SYRUP:
1 cup maple syrup
1/2 cup chopped walnuts

Steps:

  • In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.

Nutrition Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.

SAVORY BACON AND LEEK BREAD PUDDING



Savory Bacon and Leek Bread Pudding image

Make and share this Savory Bacon and Leek Bread Pudding recipe from Food.com.

Provided by Janet W.

Categories     < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 large eggs, lightly beaten
1 cup half-and-half
1 cup heavy cream
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon ground black pepper
6 cups cubed challah (about 1-inch cubes)
1 1/4 cups grated gouda cheese, divided
1 1/4 cups freshly grated parmesan cheese, divided
2 leeks, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
8 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 350°F Whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.
  • Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
  • Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.
  • Bake at 350 for 35 to 40 minutes or until center is set, Let stand 5 minutes.

Nutrition Facts : Calories 487.2, Fat 40, SaturatedFat 21.6, Cholesterol 357.5, Sodium 1506.5, Carbohydrate 9.2, Fiber 0.7, Sugar 1.7, Protein 22.9

Related Topics