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Video: Savory Italian bread pudding

TODAY recipes
updated 2/16/2011 5:42:48 AM ET 2011-02-16T10:42:48

Recipe: Savory bread pudding with onion and brussels sprouts

Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter, plus butter for the pan
  • 1 large onion, sliced
  • 2 cups trimmed and halved brussels sprouts
  • 3 1/2 cups milk
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper
  • 8 thick slices day-old good quality rustic white bread, crusts removed if very thick
  • 3 eggs
  • 2 cups grated Gruyère, Emmental, Cheddar, or Jack cheese
  • Boiling water as needed
Preparation

Put 2 tablespoons of the butter in a pan over medium-high heat. Add the onion and brussels sprouts and cook until the onions begin to soften and the sprouts turn bright green, about 5 minutes.

Heat the oven to 350° F. Warm the milk, remaining 4 tablespoons butter, parsley, and a good sprinkling of salt and pepper in a small saucepan over low heat just until the butter melts. Meanwhile, butter a 1 1/2-quart or 8-inch square baking dish (glass is nice) and cut or tear the bread into bite-sized pieces — not too small.

Put the bread in the baking dish and pour the warm milk mixture over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture along with the cheese and brussels sprouts mixture. Set the baking dish in a larger baking pan and pour boiling water into the pan to within about an inch of the top of the dish.

Bake for 45 to 60 minutes, or until a thin knife inserted in the center comes out clean or nearly so; the center should be just a little wobbly. Run under the broiler for about 30 seconds if you like, to brown the top a bit. Serve hot or store, covered, in the refrigerator for up to 2 days. Cover with foil and reheat in a 325° F oven for about 15 minutes; remove the foil and heat for another 5 minutes or so for a crisper crust.

Time: About 1 hour, largely unattended

Serving Size

6 to 8 servings

Recipe: Multigrain bread pudding with winter squash

Ingredients
  • 3 cups peeled and cubed winter squash (like butternut or acorn)
  • 3 tablespoons extra-virgin olive oil
  • 3 1/2 cups milk
  • 4 tablespoons (1/2 stick) unsalted butter, plus butter for the pan
  • 3 tablespoons chopped fresh sage
  • Salt and freshly ground black pepper
  • 8 thick slices day-old multigrain bread, crusts removed if very thick
  • 3 eggs
  • 2 cups grated Gruyère, Emmental, Cheddar, or Jack cheese
  • Boiling water as needed
Preparation

Heat the oven to 400° F. Toss the squash with the oil, put on a baking sheet, and roast until just tender, 30 to 40 minutes. Reduce the oven temperature to 350° F.

Warm the milk, butter, sage, and a good sprinkling of salt and pepper in a small saucepan over low heat just until the butter melts. Meanwhile, butter a 1 1/2-quart or 8-inch square baking dish (glass is nice) and cut or tear the bread into bite-sized pieces — not too small.

Put the bread in the baking dish and pour the warm milk over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture along with the cheese and squash. Set the baking dish in a larger baking pan and pour boiling water into the pan to within about an inch of the top of the dish.

Bake for 45 to 60 minutes, or until a thin knife inserted in the center comes out clean or nearly so; the center should be just a little wobbly. Run under the broiler for about 30 seconds if you like, to brown the top a bit. Serve hot or store, covered, in the refrigerator for up to 2 days. Cover with foil and reheat in a 325° F oven for about 15 minutes; remove the foil and heat for another 5 minutes or so for a crisper crust.

Time: About 1 hour, largely unattended

Serving Size

6 to 8 servings

Recipe: Savory bread pudding with dried tomatoes and mozzarella

Ingredients
  • 3 cups milk
  • 4 tablespoons (1/2 stick) unsalted butter, plus butter for the pan
  • 1 cup chopped dried tomatoes
  • Salt and freshly ground black pepper
  • 8 thick slices day-old good quality white or semolina bread, crusts removed if very thick
  • 3 eggs
  • 2 cups grated mozzarella cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup pitted and chopped black olives
  • Boiling water as needed
Preparation

Heat the oven to 350° F. Warm the milk, butter, dried tomatoes, and a good sprinkling of salt and pepper in a small saucepan over low heat just until the butter melts. Meanwhile, butter a 1 1/2-quart or 8-inch square baking dish (glass is nice) and cut or tear the bread into bite-sized pieces — not too small.

Put the bread in the baking dish and pour the warm milk over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture along with the cheese, basil, and olives. Set the baking dish in a larger baking pan and pour boiling water into the pan to within about an inch of the top of the dish.

Bake for 45 to 60 minutes, or until a thin knife inserted in the center comes out clean or nearly so; the center should be just a little wobbly. Run under the broiler for about 30 seconds if you like to brown the top a bit. Serve hot or store, covered, in the refrigerator for up to 2 days. Cover with foil and reheat in a 325° F oven for about 15 minutes; remove the foil and heat for another 5 minutes or so for a crisper crust.

Time: About 1 hour, largely unattended

Serving Size

6 to 8 servings

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