Best Savory Bread Pudding With Artichokes Cheddar And Scallions Recipes

SAVORY BREAD PUDDING

Steps:

• In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
• In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
• Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
• Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
• In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
• Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

SAVORY BREAD PUDDING

Steps:

• Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
• Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.

LEEK AND ARTICHOKE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
• Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
• Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
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SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS

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.