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Sausage, sun-dried tomato and pumpkin bread pudding recipe

Sausage, sun-dried tomato and pumpkin bread pudding recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This savoury, cheesy bread pudding is an unexpected and delightful way to use sausage and pumpkin. Enjoy hot!

1 person made this

IngredientsServes: 6

  • 1 teaspoon softened butter, or as needed
  • 450g sausage
  • 120g diced raw pumpkin
  • 1 small onion, chopped
  • 15g sun-dried tomatoes, diced
  • 100g cubed crusty bread
  • 475ml double cream
  • 225g grated mature Cheddar cheese
  • 5 eggs
  • 240ml whole milk
  • 120g grated Gruyere cheese
  • 1 teaspoon coarse sea salt, or to taste
  • 1 teaspoon cracked black pepper

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a baking dish with butter.
  2. Combine sausage, pumpkin, onion and sun-dried tomatoes in a large pan over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
  3. Transfer sausage mixture to a large bowl. Mix in bread, cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt and pepper. Spread mixture in the prepared baking dish.
  4. Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

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Crock-Pot Tomato & Spinach Pasta

Italian sausage, tomatoes and spinach make for a flavorful pasta dish that is perfect for dinner any night of the week. Feel free to lighten up the recipe a little bit by using turkey Italian sausage for a little less fat and calories.

The pasta in this recipe is cooked on the stove-top according to the directions on the package of pasta until just al dente. Then the cooked pasta is added to the meaty sauce mixture right before serving. Cooking the pasta on the stove-top prevents the pasta from turning mushy.

On days that are particularly busy with my family I have had great success cooking the pasta ahead of time, draining it and cooling it under cold running water in the colander and then putting in a covered container in the refrigerator or a plastic gallon sized food storage bag. The pasta may stick together a little bit but will loosen up when mixed into the hot sauce in the slow cooker. And the sauce will warm up the pasta nicely.

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Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes and colors. Traditionally, they were made from dried red plum tomatoes , but they can be purchased in yellow varieties as well. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.

Unless they are already packed in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks. To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours.

To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don’t toss out that oil when you’re done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for sauteing .

Cooking with sun-dried tomatoes

The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Although they are wonderful with pasta, you’ll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads. Unopened commercially dried tomatoes will be fine without refrigeration for six to nine months. Once opened, oil-packed dried tomatoes should be refrigerated and used within two weeks. They can also be frozen.

Sun-Dried-Tomato Vinaigrette

Yield: 1½ cups
This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it on salad greens
To use it as a pesto sauce and/or to add it to a pasta dish, omit the vinegar, thin it down with pasta water, and add pine nuts, sautéed zucchini, and chopped fresh basil.

  • 12 oil packed sun-dried tomatoes
  • 1 garlic clove, peeled and minced
  • 1/3 cup balsamic vinegar
  • ½ teaspoon salt
  • A few turns of freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil

Place all the ingredients but the olive oil into the bowl of a food processor (or a blender) fitted with a metal blade, and purée to a thick paste.
Continuing to run the machine, add the oil slowly through the feed tube or the lid of the blender. Taste for salt.


Spinach and Sun-Dried Tomato Frittata

  • olive oil cooking spray
  • 2 teaspoons olive oil
  • 1 small shallot, chopped
  • 1 cup packed fresh spinach, chopped
  • 4 whole eggs
  • 3/4 cups egg substitute
  • 8 sun-dried tomato halves, chopped
  • 1/2 cup grated Asiago cheese
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg substitute in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes bake until firm in the center, 12 to 14 minutes


Turkey, Sun-Dried Tomato and Basil Wraps

  • 1/2 cup cream cheese, low-fat whipped
  • 2 tablespoons jarred julienned sun-dried tomatoes or 6 sun-dried tomatoes, chopped
  • ¼ cup red onion, thinly sliced
  • 10 basil leaves, chopped
  • 4 large whole wheat flour tortilla
  • 3/4 pound sliced smoked turkey breast
  • 4 lettuce leaves, green leaf, Bibb or Romaine, shredded

1. In a small mixing bowl, combine the cream cheese, sun-dried tomatoes and basil.
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.(The wraps can be made ahead and stored in the refrigerator.)
3. Cut the wraps in half on the diagonal and serve. 4 servings.

Shrimp With Sun-Dried Tomatoes

Yield: 4 to 6 servings.

  • 2 tablespoons extra virgin olive oil or jarred sun-dried tomato oil
  • Several sprigs thyme
  • 1 tablespoon minced garlic
  • 1 cup sun-dried tomatoes, roughly chopped
  • 2 tablespoons capers, drained if necessary
  • 1/2 cup fish stock or dry white wine
  • 1 6 to 24 large shrimp, peeled
  • Salt and pepper
  • Chopped fresh basil.

Put oil in a large, oven proof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce. Cook just until they turn pink. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm with Italian bread.


Italian Pork Tenderloin

  • 1.5 lb. pork tenderloin
  • 2 tablespoons olive oil
  • 6 fresh sage leaves
  • 4 slices of prosciutto
  • 6 sun-dried tomatoes
  • Olive oil for brushing meat salt and pepper
  • 1 tablespoon honey mustard, or mustard of choice

Pre-heat oven to 450 degrees F. Oil a baking dish just large enough to fit the pork tenderloin. Make the stuffing. Put the oil, sage, prosciutto and sun-dried tomatoes in a food processor. Pulse this mixture a few times until it is combined to a thick paste.

Cut a slit through the middle of your pork, but don’t go through to the bottom and with your hands, spread the stuffing onto the center of the meat. Close the pocket.
Tie together with kitchen twine to secure. Rub the tenderloin with olive oil, kosher salt and pepper.

Place meat in prepared baking dish. Roast the pork at 450 degrees F. for 15 minutes, then turn the oven down to 350 degrees F. and cook another 30 minutes. Pork should be 160 degrees when done. Let the meat rest for 5 minutes so the juices can distribute evenly before slicing. Remove the string.

To make a simple pan sauce, use the drippings in the pan and whisk in a tablespoon of honey mustard. There won’t be a lot of sauce, but enough to drizzle over the pork slices.

Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans

Serves 6 to 8

  • 1 pound orecchiette pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 bunch broccoli rabe, stems removed, leaves chopped
  • 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
  • 1 (15-ounce) can cannellini beans, rinsed or 2 cups cooked dried beans
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese

Bring a large pot of salted water to a boil add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.

Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.

Chicken & Sun-Dried Tomato Orzo

Fish fillets may also be substituted in place of chicken. Serve with sautéed fresh spinach.
4 servings

  • 8 ounces orzo, preferably whole-grain
  • 2 cups water
  • 1 cup chopped sun-dried tomatoes,oil-packed, divided
  • 2 clove garlic, peeled
  • 3 teaspoons chopped fresh marjoram or oregano, divided
  • 2 tablespoon red-wine vinegar
  • 4 teaspoons sun-dried tomato oil, (reserved from sun-dried tomato jar )
  • 1 tablespoon extra-virgin olive oil
  • 4 boneless, skinless chicken breasts, trimmed (1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1- 9-ounce package frozen artichoke hearts, thawed
  • 1/2 cup finely shredded Pecorino-Romano cheese, divided
  1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, place water, 1/2 cup sun-dried tomatoes, garlic, 2 teaspoons marjoram, vinegar and sun-dried tomato oil in a blender. Blend until just a few chunks remain.
  3. Season chicken with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate tent with foil to keep warm.
  4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
  5. Slice the chicken. Top each portion of orzo with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
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Sausage, sun-dried tomato and pumpkin bread pudding recipe - Recipes

Need something warm and comforting for a cold autumn night? This Pumpkin Bread Pudding is just the thing! I'm normally not a huge fan of either pumpkin pie or bread pudding, but this was absolutely delicious. I loved the smooth texture and elegant presentation and the decadent caramel topping made it just out of this world! This is definitely going on my favorite list!

This picture does not do this dish justice. I am in serious need of a photography light box now that my natural light is gone so early!

Bread Pudding
2 cups half and half
1 (15-oz.) can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1-1/2 tsp. pumpkin pie spice
1-1/2 tsp. ground cinnamon
1-1/2 tsp. vanilla extract
1/2 cup golden raisins
10 cups (1/2-inch) cubes egg bread (about 10-ounces) (I used challah bread from the bakery, but my friend just uses an oat nut variety from the grocery section and swears it works great)

Caramel Sauce
1-1/4 cups (packed) dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
Powdered sugar (for sprinkling)

For bread pudding:
Preheat oven to 350°. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes before baking. Bake about 40 minutes, or until toothpick inserted in center comes out clean.

For caramel sauce: While bread pudding is baking, whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Mitch Mandel and Thomas MacDonald

Nobody should be without a solid guacamole recipe. Sure, it's a healthy, incredibly delicious condiment that makes almost anything it touches taste better, but there's an even more compelling reason to commit this recipe to memory: It's because having an awesome guac recipe is one of the easiest ways to impress others, and it's all thanks to avocado and some certain key spices.

Get our recipe for Guacamole.

Tomato Davinci – Heirloom Tomato Savory Bread Pudding

My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.


  • ¾ Ciabatta Loaf
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 Eggs
  • ½ cups Vegetable Stock
  • ½ cups Nut Milk (almond, Coconut, Rice, Etc)
  • 4 cups Fresh Tomatoes, Chopped
  • 2 Tablespoons Sun-dried Tomatoes, In Oil, Chopped
  • ¼ cups Fresh Herbs (I Used Parsley, Basil And Thyme)
  • Salt And Pepper


Cube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy. Lower oven temperature to 350ºF.

Drizzle the olive oil in a skillet, add onion and garlic. Sauté until soft. Remove from heat. Set aside.

In a large bowl, beat eggs, stock and milk. Add sautéed onions and garlic, chopped tomatoes, fresh herbs, salt and pepper. Stir to combine.

Place toasted ciabatta cubes in a baking dish and pour mixture all over, covering the cubes. Allow 2-3 minutes for bread to absorb liquid.

Savory Tomato Stuffed Challah Bread



  • 4 cups all purpose flour + more for kneading sifted
  • 1 cup lukewarm water
  • 1 packet yeast 1/4oz
  • 1 Tb sugar
  • 2 Tb honey
  • 2 tsp kosher salt
  • 1/4 cup vegetable
  • 2 eggs + 1 yolk save white for egg wash
  • Coarse sea salt + freshly chopped herbs for garnishing challah

Roasted Tomato Filling

  • 1 pint cherry tomatoes
  • 4-5 garlic cloves peel removed
  • Olive oil for drizzling
  • Salt and pepper to taste
  • 1/2 cup feta crumbled
  • Fresh herbs basil, rosemary, oregano, etc, chopped finely

Sun-dried Tomato Filling

  • 1 cup feta crumbled,
  • 1/4 cup sun dried tomatoes chopped
  • Fresh herbs basil, rosemary, oregano, etc, chopped finely


Challah Filling

This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Baking, Breakfast, Holidays, Jewish Recipes, Vegetarian Tagged With: baking, challah, cheese, tomatoes

Weeknight Mediterranean Shopping List

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Sausage, sun-dried tomato and pumpkin bread pudding recipe - Recipes

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Let guests serve themselves by setting out toasted French bread and this savory bruschetta.

Start by making homemade flatbread, then assemble your sandwich with Lovera’s Summer Sausage, Lovera’s Caciocavera cheese, Scissortail lettuce greens and Seikel’s Oklahoma Gold Mustard.

A smoothie bowl is the perfect breakfast in a bowl-fresh fruit, natural yogurt, honey and nuts

A simple tomato salad, with herbs and a little sweetness is just what you want o a hot summer day.

Individual servings of cobbler are made right inside coffee mugs. It’s a perfect ending to a holiday meal.

Have fun mixing your favorite flavors to make your own popsicles. These fruit pops​ combine frozen fruit juice with yogurt, cream and honey to make the coolest, creamiest ice pops.

Our recipe for Fudge Turtle Brownies come together in a snap. A Shawnee Mills brownie mix is the base for these brownies, which are filled withBedre milk chocolate bars and Braum’s caramel topping. Miller Pecan Co. pecans top these brownies,which are perfect for Valentine’s Day or any special treat this month.As easy as they are to make, these brownies make an elegant presentation when plated. The only thing that could make them better is if served with a glass of cold milk. When preparing a special dinner this month, buy local and eat local. It’s good for you and good forOklahoma!

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The tater tot bake is different from a basic breakfast casserole. For one, tater tots instead of shredded hashbrowns give a great texture and flavor. The casserole is also full of flavor from Bar-S bacon, Greer’s Ranch House spicy sausage, Lovera’s cheese and J-M mushrooms. We love this breakfast bake served with Ace in the Bowl salsa. Overnight breakfast bakes are perfect when you have company or want to spend time with family. And this one is packed with flavor.

Your guests won’t be able to stop eating this addictive snack mix.

Here’s the perfect March Madness snack food. These tasty wings have great flavor from Oklahoma ingredients. When eating out, chicken wings are a perennial favorite. If you wonder if you can make them at home as good as your favorite restaurant, give our version a try. Make your own honey-mustard sauce with Seikel’s Oklahoma Gold Mustard, a hearty whole-grain style mustard, plus Cheatwood’s Honey. A little all-purpose Head Country Championship Seasoning kicks up the flavor. Preparation and cleanup for these wings couldn’t be easier. Everything is tossed in a sealed plastic bag, placed on a sheet pan and baked in the oven. It’s a true one-dish dinner. These wings would also be perfect for snacking during March Madness. If you’re expecting a crowd, make a double batch because everyone’s going to love them!

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Chapter 14: There’s Dessert!

Fudgy Brownies
Chocolate Snack Cake
Applesauce Spice Cake
Blueberry Cornmeal Tea Cake
Carrot Cake
Flourless Chocolate Cake
Rich and Creamy Cheesecake
Chocolate Cheesecake
Spiced Pumpkin Cheesecake
Key Lime Pie
Chocolate Pudding Cake
Individual Lemon Pudding Cakes
Individual Chocolate Fudge Cakes
Creme Brulee
Rice Pudding
Make It 5 Ways: Bread Pudding
Classic Bread Pudding
Bourbon Bread Pudding
Nutella Bread Pudding
White Chocolate and Cherry Bread Pudding
Rum-Raisin Bread Pudding
Apple-Oat Crisp
Peach-Ginger Crisp
Blueberry Cobbler
Cherry Grunt
Stuffed Apples with Dried Cherries and Hazelnuts
White Wine-Poached Pears
Tea-Poached Pears
Bananas Foster
Warm Peach-Raspberry Compote
Warm Strawberry-Rhubarb Compote
Chocolate Fondue

Simple Accompaniment
Whipped Cream

400 Must-Have Recipes that Cook While You Play (or Work) The Complete Slow Cooker

America&rsquos Test Kitchen knows slow cookers&mdashand has a proven track record with three previous best-selling slow cooker cookbooks. Now they have put their collective knowledge and kitchen-tested recipes into one must-have comprehensive cookbook covering everything from appetizers to desserts.