Best 6 Savory Lobster Bread Puddings With Vanilla Chive Sauce Recipes

LOBSTER PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the cream, milk, granulated sugar, vanilla, eggs and lobster. Pour the mixture into an 8-inch square nonstick baking dish. Bake for 15 minutes.
• Bring the confectioners' sugar and lemon juice to a simmer in a small saucepan. Simmer until slightly thickened, then turn off the heat.
• Drizzle the pudding with the glaze and then scatter with most of the citrus zest. Dust with confectioners' sugar and sprinkle with the remaining zest. Serve immediately.

SAVORY LOBSTER BREAD PUDDINGS WITH VANILLA CHIVE SAUCE

Steps:

• Make bread pudding:
• Fill an 8-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes. Immediately transfer lobster with tongs to a large bowl and cool.
• When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster. Crack claws and remove meat. Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat. Chop tail and claw meat and chill, covered, for bread pudding. Discard head sac from lobster body. With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce.
• Preheat oven to 300°F.
• Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Finely chop white part of leek. Trim cremini stems flush with caps and discard shiitake stems. Cut cremini and shiitake caps into 1/4-inch dice.
• In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. Remove skillet from heat and add brandy. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Transfer mixture to a bowl and stir in lobster meat.
• In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours. Bread pudding may be made up to this point 1 day ahead and chilled, covered.
• Make sauce while bread pudding is chilling:
• Finely chop carrot, celery, and white part of leek separately. In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened. Add carrot and celery and cook, stirring, until celery is slightly softened. Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes. Stir in tarragon. Remove pan from heat and add brandy. Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated. Add wine and water and simmer mixture, uncovered, l hour.
• With a knife halve vanilla bean lengthwise. Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan. Boil stock until reduced to about 1/2 cup. Stir in tomato purée and bring to a boil. Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup. Season sauce with salt and pour through a fine sieve into a small saucepan. Chill sauce, covered, while baking puddings. Sauce may be made up to this point 1 day ahead and chilled, covered.
• Preheat oven to 300°F. and butter four 1-cup ramekins (4 by 2 inches).
• Divide bread pudding among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil. Bake puddings in middle of oven 45 minutes. Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more. Remove ramekins from roasting pan and let puddings stand 5 minutes. Reheat sauce over moderate heat until hot and add chives.
• Run a thin knife around edge of each pudding and invert a plate over each ramekin. Invert puddings onto plates and turn right side up.
• Serve puddings with sauce.

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.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
• Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
• Sauce Directions:.
• Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.

GRANDMA'S BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Grandma's Bread Pudding Recipe Directions.
• Combine sugar, salt, flavoring, cinnamon and egg. Add milk slowly, stirring constantly. Add bread cubes and melted butter and mix thoroughly. Pour into well buttered baking dish 9x13. Set 9x13 dish inside baking pan of warm water. Bake at 350 degrees at least 1 hours until inserted knife comes out completely clean.
• Vanilla Sauce Recipe (topping for Grandma's Bread Pudding Recipe).
• Combine 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt and 2 cups of milk in saucepan. Cook until thickened, stirring constantly. When thickened, remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla flavoring.
• Let sauce cool and serve over the bread pudding. Taste best when sauce is cooled.