Best Sweet And Savory Bread Pudding Recipes

SWEET AND SAVORY BREAD PUDDING

Sweet and Savory Bread Pudding image

Provided by Giada De Laurentiis

Time 57m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter, plus extra for greasing the pan
1 pound butternut squash, peeled, and cut into 3/4-inch pieces
4 parsnips, peeled, and cut into 3/4-inch pieces
Kosher salt for seasoning
Freshly ground black pepper for seasoning
1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces
3 cups heavy cream
8 eggs, beaten
3/4 cup brandy
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cinnamon
1 tablespoon fresh thyme leaves, chopped

Steps:

Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
Add the bread to a large bowl.
In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

SWEET AND SAVORY APPLE-BACON BREAD PUDDING

Sweet and Savory Apple-Bacon Bread Pudding image

Enjoy this delicious Sweet and Savory Apple-Bacon Bread Pudding. Crispy bacon gives this Sweet and Savory Apple-Bacon Bread Pudding rich, smoky flavor.

Provided by My Food and Family

Categories Dairy

Time 5h

Yield 16 servings

Number Of Ingredients 10

Ingredients

1 French bread baguette (1 lb.), cut into 1-inch cubes
6 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon
1 lb. sliced fresh mushrooms
2 large leeks, white and tender green parts only, cut into 3/4-inch pieces
4 cloves garlic, minced
1 lb. Granny Smith apples (about 3), cut into thin wedges
6 eggs
5 cups milk
1/2 tsp. ground black pepper
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

Heat oven to 400°F.
Spread bread cubes evenly onto 2 rimmed baking sheets. Bake 15 to 20 min. or until crisp and golden brown, stirring after 10 min.
Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
Add mushrooms to reserved drippings in skillet; cook 7 min. or until lightly browned. Stir in leeks and garlic; cook 2 min., stirring occasionally. Add apples; cook and stir 1 to 2 min. or until crisp-tender. Remove from heat. Crumble bacon. Add to ingredients in skillet; mix well. Cool 10 min.
Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with apple mixture. Whisk eggs, milk and pepper until blended; pour over apple mixture. Stir to evenly moisten bread. Cover with foil. Refrigerate 3 hours.
Heat oven to 400°F. Bake pudding (covered) 45 min.; sprinkle with cheese. Bake 30 min. or until knife inserted in center comes out clean and top is golden brown. Cool slightly before serving.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 8 g, Protein 11 g

SWEET AND SAVORY BREAD PUDDING

SWEET AND SAVORY BREAD PUDDING image

Categories Side Bake Thanksgiving

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter, plus extra for greasing the pan
1 pound butternut squash, peeled, and cut into 3/4-inch pieces
4 parsnips, peeled, and cut into 3/4-inch pieces
Kosher salt for seasoning
Freshly ground black pepper for seasoning
1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces
3 cups heavy cream
8 eggs, beaten
3/4 cup brandy
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cinnamon
1 tablespoon fresh thyme leaves, chopped

Steps:

Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside. In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool. Add the bread to a large bowl. In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.