Comments on: Savory Bread Pudding with Bacon, Peppers, and Spinach http://leitesculinaria.com/7213/recipes-savory-bread-pudding-bacon-peppers-spinach.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Testers' Choice http://leitesculinaria.com/7213/recipes-savory-bread-pudding-bacon-peppers-spinach.html#comment-5231 Testers' Choice Thu, 28 Jan 2010 14:54:12 +0000 http://leitesculinaria.com/wordpress/?p=7213#comment-5231 [Allison Parker] This recipe is definitely not just for the holiday season. It would be perfect any time of year, for a weeknight meal or a casual yet elegant brunch. The colors of the dish are indeed pleasing, and the smoky, cheese-rich aroma as it bakes will give anyone in range an instant hunger pang. Planning a couple of days ahead is well worth it, as the actual work of assembling and baking the bread pudding is next to nothing. It's a dish that calls for minimal effort and gives maximum results, so it's ideal for entertaining. <strong>A few notes:</strong>First, if you can't find olive ciabatta, don't worry. Substituting another sturdy olive loaf (or a combination of plain ciabatta and olive bread) will work just fine. Second, although the recipe doesn't specify it, you should remove the aluminum foil before baking. And finally, although this dish is meant to be eaten warm or at room temperature, my leftovers in the fridge were still fabulous on day two—even when I was too lazy to reheat and just ate a giant slab of bread pudding cold for breakfast! [Allison Parker] This recipe is definitely not just for the holiday season. It would be perfect any time of year, for a weeknight meal or a casual yet elegant brunch. The colors of the dish are indeed pleasing, and the smoky, cheese-rich aroma as it bakes will give anyone in range an instant hunger pang. Planning a couple of days ahead is well worth it, as the actual work of assembling and baking the bread pudding is next to nothing. It’s a dish that calls for minimal effort and gives maximum results, so it’s ideal for entertaining.

A few notes:First, if you can’t find olive ciabatta, don’t worry. Substituting another sturdy olive loaf (or a combination of plain ciabatta and olive bread) will work just fine. Second, although the recipe doesn’t specify it, you should remove the aluminum foil before baking. And finally, although this dish is meant to be eaten warm or at room temperature, my leftovers in the fridge were still fabulous on day two—even when I was too lazy to reheat and just ate a giant slab of bread pudding cold for breakfast!

]]> By: Testers' Choice http://leitesculinaria.com/7213/recipes-savory-bread-pudding-bacon-peppers-spinach.html#comment-6798 Testers' Choice Wed, 10 Jan 2007 03:02:48 +0000 http://leitesculinaria.com/wordpress/?p=7213#comment-6798 [Robin Rice-Foster] Loved it—the flavors—it was fantastic for a fall, Sunday afternoon. I made it for dinner to try something different; I will be making this again. It was nice comfort food with which to curl up in front of the fireplace and watch some movies and have a relaxing and enjoyable afternoon. [Robin Rice-Foster] Loved it—the flavors—it was fantastic for a fall, Sunday afternoon. I made it for dinner to try something different; I will be making this again. It was nice comfort food with which to curl up in front of the fireplace and watch some movies and have a relaxing and enjoyable afternoon.

]]> By: Testers' Choice http://leitesculinaria.com/7213/recipes-savory-bread-pudding-bacon-peppers-spinach.html#comment-6796 Testers' Choice Wed, 10 Jan 2007 03:02:28 +0000 http://leitesculinaria.com/wordpress/?p=7213#comment-6796 [Teddy Diggs] I like the fancy-sounding "savory bread pudding" for what I've always called a “strata,” but the easily-put-together, night-before concept remains the same. This recipe may be a bit heavy on the bread-to-other-ingredients ratio, but the fact that it can be served warm or at room temperature—for breakfast, brunch, lunch, even a dinner buffet—puts this on my "keep" list. [Teddy Diggs] I like the fancy-sounding “savory bread pudding” for what I’ve always called a “strata,” but the easily-put-together, night-before concept remains the same. This recipe may be a bit heavy on the bread-to-other-ingredients ratio, but the fact that it can be served warm or at room temperature—for breakfast, brunch, lunch, even a dinner buffet—puts this on my “keep” list.

]]> By: Testers' Choice http://leitesculinaria.com/7213/recipes-savory-bread-pudding-bacon-peppers-spinach.html#comment-6795 Testers' Choice Wed, 10 Jan 2007 03:02:08 +0000 http://leitesculinaria.com/wordpress/?p=7213#comment-6795 [Robert McCune] An outstanding recipe. When I read the recipe for the first time, I was skeptical about the olive ciabatta, but it just added another subtle layer of wonderful flavor. This is well on the way to becoming a family favorite! [Robert McCune] An outstanding recipe. When I read the recipe for the first time, I was skeptical about the olive ciabatta, but it just added another subtle layer of wonderful flavor. This is well on the way to becoming a family favorite!

]]> By: Testers' Choice http://leitesculinaria.com/7213/recipes-savory-bread-pudding-bacon-peppers-spinach.html#comment-6794 Testers' Choice Wed, 10 Jan 2007 03:01:50 +0000 http://leitesculinaria.com/wordpress/?p=7213#comment-6794 [Duane DeMello] This is an outstanding brunch dish that can also serve well as a light Sunday supper. Tasty, colorful, and simple to make, the flavors were strongly highlighted by the smoked bacon and olives, in particular. The use of ciabatta is also an excellent choice and I found neither puffiness nor much leftover liquid after baking. After first tasting the dish, I thought it might have been worthwhile to have added a finely chopped yellow onion. However, upon further eating, I decided the dish stood very well on its own without any other ingredients. [Duane DeMello] This is an outstanding brunch dish that can also serve well as a light Sunday supper. Tasty, colorful, and simple to make, the flavors were strongly highlighted by the smoked bacon and olives, in particular. The use of ciabatta is also an excellent choice and I found neither puffiness nor much leftover liquid after baking. After first tasting the dish, I thought it might have been worthwhile to have added a finely chopped yellow onion. However, upon further eating, I decided the dish stood very well on its own without any other ingredients.

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