Bread Pudding Stuffing With Onion Sauce Recipe

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Bread Pudding Stuffing With Onion Sauce
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Ingredients
24
Count
Nutrition
626
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Make the stuffing: Preheat the oven to 350. In a large skillet over moderately high heat, saute the sausage until fully cooked. Drain and set aside.
  2. In a large saucepan over moderate heat, melt the butter. Add the onion and celery and cook, stirring, until the onion becomes translucent. Add the apples, pecans and sausage. Cook, stirring, for 2 minutes. Remove from heat. Mix in the corn bread and white bread until well combined. Add the egg, applesauce, stock, minced herbs, celery leaf, salt and pepper.
  3. Transfer stuffing to a 9x12 inch baking pan and cover with foil. Bake for 20 minutes. Remove from oven and cool to room temperature. When stufing is cool, crumble it into small pieces and reserve. May be prepared up to 2 days in advance. Keep covered and chilled.
  4. Make the custard: Preheat the oven to 350. In a bowl, combine the eggs and the cream.
  5. Butter 12 6 oz ramekins. Fill each 3/4 full with the stuffing. Do not pack tightly. Pour the egg and cream mixture on top of the stuffing to just below the lip of the ramekin. Set them in a shallow baking pan, pour enough hot water into the pan to reach halfway up the sides. Bake for 25 minutes, or until the custard is just set.
  6. Make the onion cream sauce: In a 4 quart saucepan set over moderate heat, melt the butter, add the onion and cook, stirring occasionally, until the onions are translucent. Add the flour and cook, stirring, for 5 minutes.
  7. Meanwhile, in another saucepan, scald the cream and milk together. Whisk the hot cream mixture into the onions and continue whisking until thoroughly combined. Simmer over low heat, stirring occasionally, for 10 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt, pepper and nutmeg. Strain sauce through a sieve, if desired. Keep warm until ready to serve.
  8. Carefully remove the pan with the ramekins from the oven and take them out of the water bath. Unmold the puddings by running the point of a paring knife around the edge of each remekin. Invert the puddings and place on a platter. Nap with the onion cream sauce. Pass the remaining sauce in a gravy boat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 626.03 Kcal (2621 kJ)
Calories from fat 330.68 Kcal
% Daily Value*
Total Fat 36.74g 57%
Cholesterol 163.84mg 55%
Sodium 4663.24mg 194%
Potassium 1490.3mg 32%
Total Carbs 24.96g 8%
Sugars 5.21g 21%
Dietary Fiber 2.85g 11%
Protein 41.29g 83%
Vitamin C 5.9mg 10%
Vitamin A 0.2mg 5%
Iron 11.3mg 63%
Calcium 126.7mg 13%
Amount Per 100 g
Calories 23.78 Kcal (100 kJ)
Calories from fat 12.56 Kcal
% Daily Value*
Total Fat 1.4g 57%
Cholesterol 6.22mg 55%
Sodium 177.16mg 194%
Potassium 56.62mg 32%
Total Carbs 0.95g 8%
Sugars 0.2g 21%
Dietary Fiber 0.11g 11%
Protein 1.57g 83%
Vitamin C 0.2mg 10%
Iron 0.4mg 63%
Calcium 4.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 16
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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