Best 7 Savory Whole Wheat Bread Pudding With Seared Tomatoes And Mushrooms Recipes

SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS

Steps:

• Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
• If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
• Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
• Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
• Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

SAVORY BREAD PUDDING WITH TOMATOES AND HERBS

Steps:

• Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it's stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
• Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
• Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

SAVORY WHOLE WHEAT BREAD PUDDING WITH SEARED TOMATOES AND MUSHROOMS

Steps:

• Slice the bread 3/4 inch thick if using a whole loaf. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Chop the remaining garlic and set aside.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet. When it is hot, add the mushrooms. Cook, stirring often, until they have seared and begun to soften, about 2 minutes. Add a generous pinch of salt, the garlic and thyme. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute. Remove from the heat.
• Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the mushrooms to the bowl and mix together. Season to taste with salt and pepper. Scrape into the oiled baking dish.
• Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan. Sear on each side for 1 minute. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish. Season with pepper and sprinkle with rosemary. Top with the grated cheese.
• Beat together the eggs with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the tomato and bread mixture and place in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

SAVORY MUSHROOM BREAD

Steps:

• In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.

MUSHROOM BREAD PUDDING

Steps:

• Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
• In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
• In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
• Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
• Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
• When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

SAVORY HERB BREAD PUDDING

Steps:

• Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
• Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
• Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
• Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.