French Toast Bread Pudding

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French Toast Bread Pudding

INGREDIENTS:

For the bread pudding –

  • 1 (13 -16 ounce) loaf French bread, brioche, or challah bread
  • 8 large eggs
  • 2 cups heavy cream (or half & half)
  • 1 cup of milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • dash salt

For the praline or streusel topping –

  1. 2 sticks unsalted butter
  2. Mix all ingredients together in a bowl.
  3. Roll out and use cookie cutters to cut into desired shapes
  4. Place on cookie sheet and bake for 2 ½ to 3 hours

Cinnamon Apple Treats

  • 1 cup quick oatmeal
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans for praline topping or rolled oats (not instant) for streusel topping
  • 2 tablespoons light corn syrup (omit if making streusel topping)
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg

DIRECTIONS:

Cut bread into 1-2 inch cubes. Arrange in a generously buttered 9 by 13-inch baking dish.

In a large bowl, combine the eggs, heavy cream or half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread, making sure all are covered evenly with the milk-egg mixture.

Cover with foil and refrigerate overnight.

The next day, approximately 1 hour before you would like to eat, remove from refrigerator and preheat oven to 350 degrees F.

Prepare the praline or streusel topping by combining listed ingredients in a medium bowl and blending well. Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

Mini Quiche

INGREDIENTS:

  • 1 pie crust
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon each salt and pepper
  • shredded cheese

DIRECTIONS:

If making pie crust, make sure dough is prepared before beginning. Roll out homemade crust to 1/8 - 1/4 -inch thickness or your thawed, store-bought crust. Cut rolled dough into 2-1/2 inch circles. Spray muffin pan with non-stick spray and line each space with a pie dough circle. Put the pan into the refrigerator while making the filling..

Prep the egg filling:

In a large bowl whisk the eggs, whole milk, heavy cream, salt, and pepper until completely combined, about 1 minute. Transfer filling to large measuring cup or pitcher with spout.

Preheat oven to 375°F (191°C)

Remove muffin pan with crust from refrigerator, add cheese and other ingredients (diced ham, caramelized onions, bacon, broccoli, etc.). Evenly pour cold egg filling into each muffin cup. Bake mini quiches until the center is just about set and edges are lightly browned, about 25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature

Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Candied Bacon

INGREDIENTS:

  • 1 lb thick cut bacon
  • 1/3 cup brown sugar
  • finely ground black pepper

DIRECTIONS:

Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil.

Put bacon slices in a bowl, season them with pepper and toss with the brown sugar.

Arrange bacon on lined baking sheet. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of foil and top it with another baking sheet. The baking sheet will flatten the bacon as it cooks.

Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!