Best 3 Sweet And Savory Bread Pudding Recipes

Tantalize your taste buds with a culinary adventure that harmoniously blends sweet and savory flavors in a delectable bread pudding extravaganza. Embark on a journey of taste sensations as we present a symphony of recipes that elevate this classic dish to new heights. From the timeless charm of a classic bread pudding, infused with the warmth of spices and the comforting embrace of vanilla, to the unexpected delight of a savory bread pudding, featuring a medley of aromatic herbs and succulent vegetables, this article offers a tantalizing array of options to satisfy every palate.

Indulge in the comforting embrace of our classic bread pudding recipe, where tender cubes of bread soak up a rich custard infused with the essence of vanilla, cinnamon, and nutmeg. Discover the magic of a bread pudding that marries the sweetness of raisins and the tartness of cranberries, creating a harmonious balance of flavors. Dive into the savory realm with our tantalizing recipe for a hearty bread pudding, featuring a medley of sautéed vegetables, succulent chicken, and a savory herb-infused custard.

For those seeking a vegetarian delight, our vegetable bread pudding offers a symphony of flavors with a medley of roasted vegetables, nestled in a creamy custard and topped with a crispy breadcrumb crust. And for those with a sweet tooth, our chocolate bread pudding is a decadent indulgence, featuring rich chocolate chunks nestled in a velvety custard, finished with a luscious chocolate ganache. Prepare to embark on a culinary journey that celebrates the versatility and deliciousness of bread pudding, with recipes that cater to every taste preference and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY BREAD PUDDING

Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

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.

SWEET AND SAVORY BREAD PUDDING

Sweet and Savory Bread Pudding image

Provided by Giada De Laurentiis

Categories side-dish

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 & SAVORY BREAD PUDDING

Sweet & Savory Bread Pudding image

This is a recipe for a Thanksgiving side dish that I got from the Food Network in a show that featured Giada DeLaurentis preparing her family's traditional Thanksgiving dishes. Although she often uses a different bread each year (for flavor variety), this is her family's favorite version, using challah bread. If you can't find challah bread, Giada recommends using a loaf of brioche or sourdough bread.

Provided by Northwestgal

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb brioche bread or 1 lb sourdough bread
2 tablespoons butter
1 lb butternut squash, peeled & cut into 3/4-inch pieces
4 parsnips, peeled & cut into 3/4-inch pieces
3 teaspoons kosher salt, divided
2 teaspoons pepper, divided
2 tablespoons olive oil
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 tablespoon fresh thyme leave, chopped
3 cups heavy cream
8 eggs
3/4 cup brandy

Steps:

Preheat oven to 400°F, Lightly butter a 9x13-inch glass baking dish; set aside.
Tear or cut bread into 1-inch pieces. Place bread pieces in a large mixing bowl; set aside.
In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Add 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes or until slightly softened. Set aside to cool.
Drizzle the olive oil over the bread pieces, and toss gently. Add the brown sugar, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and chopped thyme leaves. Toss the ingredients together until the bread pieces are well coated.
In another bowl whisk together the heavy cream, eggs, and brandy. Pour the cream mixture over the bread mixture. Add the cooled vegetables, and toss gently until the bread is well coated with the custard mixture (but the bread still reamins in chunks).
Spoon the mixture into the buttered baking pan. Bake for 40 to 45 minutes, or until the bread pudding is puffed and golden.

Tips:

Use stale bread: Stale bread is less likely to fall apart and will soak up the custard better than fresh bread.
Cut the bread into small cubes: This will help the bread to cook evenly.
Use a variety of breads: This will add flavor and texture to the bread pudding.
Soak the bread in the custard for at least 30 minutes: This will allow the bread to absorb the custard and become soft and flavorful.
Bake the bread pudding in a water bath: This will help to keep the bread pudding moist and prevent it from drying out.
Serve the bread pudding warm or at room temperature: Bread pudding is best served warm or at room temperature, but it can also be chilled and served cold.

Conclusion:

Bread pudding is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover bread and it is also a budget-friendly meal. Whether you are looking for a sweet or savory dish, there is a bread pudding recipe out there for you. So next time you have some stale bread, don't throw it away! Make bread pudding instead.