Andouille Bread Pudding
Each Thanksgiving since he opened his Harlem restaurant, Red Rooster, chef Marcus Samuelsson has been serving this savory, bacon-studded bread pudding, which is a favorite among guests.
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Ham and Sausage Strata
The strata needs to be refrigerated for at least 4 hours or overnight before baking, so plan accordingly.
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Baby Spinach and Garlic Bread Pudding
This bread pudding is almost like a tart, with the croutons acting as a crunchy crust. Tender baby spinach in the filling turns incredibly silky when cooked.
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Artichoke Bread Pudding
If cooks were asked to name the vegetables they find most intimidating and time-consuming to prepare, artichokes would surely top the list. Marinated artichoke hearts from Umbria in central Italy solve the problem: No trimming, cooking or choke removal is required.
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Butternut Squash Bread Pudding
This savory bread pudding, loaded with sweet squash, is based on a recipe meat master Bruce Aidells's wife, Nancy Oakes, created at her restaurant, Boulevard. It's a great accompaniment to the glazed ham. For a more elegant presentation, Aidells bakes the bread pudding in individual ramekins.
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Cranberry-Pecan Bread Pudding with Bacon
A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots of ingredients. As the pudding bakes, the bread becomes almost custardlike, with a crispy brown top.
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Spinach-Shiitake Bread Puddings
Healthy and bite-sized, these mini bread pudding bites are the perfect appetizer.
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Mushroom, Leek and Parmesan Bread Pudding
A rich, round, dry Pinot Blanc will underscore the earthy mushrooms and tangy cheese in this pudding.
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Spinach Bread Pudding with Lemon and Feta
Heidi Swanson, who blogs about healthy food on her excellent website, 101 Cookbooks, shares this lightened bread pudding in her cookbook, Super Natural Every Day.
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