Best Savory Goat Cheese And Tomato Bread Pudding Recipes

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

CHEESE BREAD PUDDING



Cheese Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

8inch long French or Italian bread cut into 1/2-inch thick slices
1 cup milk
2 cups tomato sauce, fresh or jarred
8 ounces to 1 pound grated or sliced Fontina or Mozzarella cheese
4 ounces smoked black forest ham, torn into strips
4 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter cut into pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
  • Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
  • While this is baking make a nice vegetable salad to accompany this dish.

GOAT CHEESE BREAD PUDDING



Goat Cheese Bread Pudding image

A savory bread pudding, a very different take from the usual dessert. You can use any cheese you like; goat cheese works especially well because it's soft and sharp. You can use any bread you like, too, the staler the better. Serve alongside a meat dish with plenty of pan juices or gravy - pot roast is ideal - so the pudding can soak up all the goodness. Adapted from a post by Caroline Russock at Serious Eats; she adapted the recipe from _Dishing Up Vermont_ by Tracey Madeiros. http://bit.ly/92Xpz

Provided by DrGaellon

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups whole milk
5 eggs
1 1/2 tablespoons finely chopped fresh rosemary
salt
fresh ground black pepper
1 lb ciabatta, cut into 1/2-inch cubes
1 cup crumbled fresh goat cheese (4 to 6 ounces)

Steps:

  • Preheat oven to 350°F Lightly grease a 13x9x2 baking dish.
  • Whisk together milk, eggs, rosemary and salt and pepper to taste.
  • Place bread in a bowl. Sprinkle with cheese. Drizzle over egg mixture and toss to be sure all of the bread is coated with egg. Let stand 5-10 minutes to soften.
  • Pack mixture into prepared pan. Bake 20-35 minutes, until golden brown and springy to touch. Allow to cool briefly before serving.

Nutrition Facts : Calories 83, Fat 5.1, SaturatedFat 2.1, Cholesterol 138.3, Sodium 68.2, Carbohydrate 3.1, Sugar 3.5, Protein 5.9

GOAT CHEESE BREAD PUDDING



Goat Cheese Bread Pudding image

Provided by Tracey Medeiros

Categories     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Goat Cheese     Fall     Atlanta     Georgia     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6-8 servings

Number Of Ingredients 6

2 cups whole milk
5 farm-fresh eggs
1 1/2 tablespoons fresh, finely chopped rosemary
Salt and freshly ground black pepper
1 loaf of ciabatta bread, cut into 1/2-inch cubes
1 cup crumbled fresh goat cheese (4-6 ounces)

Steps:

  • Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
  • Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
  • Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
  • Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING



Tomato, Sausage & Cheddar Bread Pudding image

This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. - Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

3 cups shredded sharp cheddar cheese
1 can (28 ounces) diced tomatoes, drained
1 pound bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup packed brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
3 cups cubed French bread
6 large eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

SAVORY BREAD PUDDING (SLOW COOKER)



Savory Bread Pudding (Slow Cooker) image

A great way to use up stale bread. This works best in a large, minimum 6 quart, slow cooker. It makes a delicious supper or brunch dish. Serve it with a simple green salad.

Provided by queenbeatrice

Categories     Savory

Time 6h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, halved and thinly sliced vertically
4 garlic cloves, thinly sliced
2 teaspoons italian seasoning
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 (28 ounce) can diced tomatoes, including juice
4 eggs, beaten
1 tablespoon Dijon mustard
2 cups evaporated milk
8 cups bread, cubed (1/2 )
2 cups Fontina cheese, shredded

Steps:

  • In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
  • In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
  • Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
  • Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
  • Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.

GOAT CHEESE AND PROSCIUTTO SAVORY BREAD PUDDING



Goat Cheese and Prosciutto Savory Bread Pudding image

A wonderful, savory bread pudding. I have subbed the mushrooms for roasted butternut squash and the chevre with whole milk ricotta with tasty results.

Provided by Raquel Grinnell

Categories     Breakfast

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 cups bread, cubed
4 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
6 ounces chevre cheese, finely crumbled
3 ounces prosciutto, diced
1 teaspoon fresh thyme
2 shallots, minced
4 cremini mushrooms, sliced
1/4 cup pine nuts, toasted
fresh ground black pepper
1/4 cup parmesan cheese, freshly grated (or gruyere)

Steps:

  • Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
  • In a bowl, mix together eggs, yolk, milk, and cream until thoroughly blended.
  • In another bowl, toss together bread cubes, prosciutto, shallot, mushrooms, pine nuts, thyme, and pepper.
  • Spray or lightly butter a 9x9 square baking pan and pour in the bread mixture, pat to distribute evenly. Crumble the chevre over all and mix in slightly with hands.
  • Pour egg mixture over bread cubes. Sprinkle with shredded cheese such as parmesan or gruyere, for a golden crust.
  • Bake in a 350 degree oven for 30-40 minutes, or it springs back when you poke it in the middle. Alternately, when a thermometer inserted into center reads above 145 degrees it is done.

Nutrition Facts : Calories 648.1, Fat 50.2, SaturatedFat 26.7, Cholesterol 351.2, Sodium 598.6, Carbohydrate 25.7, Fiber 1.3, Sugar 5, Protein 25.2

Related Topics