Savory 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.

The strata needs to be refrigerated for at least 4 hours or overnight before baking, so plan accordingly.

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.

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.

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.

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.

Healthy and bite-sized, these mini bread pudding bites are the perfect appetizer.

A rich, round, dry Pinot Blanc will underscore the earthy mushrooms and tangy cheese in this pudding.

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.