Saturday, October 1, 2016

Maple Brioche Bread Pudding with Smoked Bacon Streusel

Who doesn’t love bacon?  You don’t even have to eat it to love it.  But when combined with a streusel and topped on this brunch or breakfast bread pudding and drizzle with maple syrup, it is best ever.


For Streusel
·        1 ¾ cups all-purpose flour
·        ¾ cup packed light-brown sugar
·        1 teaspoon coarse salt
·        6 ounces (3/4 cup) cold unsalted butter

Smoke Slab Bacon
·        2 slices slab bacon, sliced in thin pieces for frying.

For Bread Pudding
·        1 loaf of Brioche bread or Challah loaf, cut in 1” cubes
·        8 eggs
·        5 cups of whole milk or half and half
·        3 tablespoons of pure maple syrup
·        1 tablespoon vanilla extract
·        ¼ teaspoon kosher salt
·        Soft butter for greasing baking dish
·        Confectioner sugar and maple syrup for serving


Let’s start with streusel

1.     Mix together flour, brown sugar, and salt.  Using a fork or your fingers, cut butter into the flour mixture until small to medium clumps are form.

2.     Cover and refrigerate until ready to use.  You may have more then you need to cover bread pudding, you can put the excess in a plastic container and freeze to top on another recipe.

Now let’s prep the bacon
  •               In a medium skillet over medium heat, cook bacon pieces until crispy.
  •        Drain on paper towel and set aside.

Now let’s prepare bread pudding - preheat oven to 350 degrees

·        In a large bowl, whisk together the eggs, half and half, maple syrup, vanilla, and salt.
·        Arrange 1” cubes of brioche in 9 x 9 greased baking dish.

·        Pour mixture over bread and press the bread down.

·        Let bread soak for about 10 minutes.

·        Top bread pudding with prepared streusel and then add bacon.

·        Place bread pudding in oven and bake for 45 – 60 minutes or until the pudding puffs up and the custard is set.

·        Remove from oven and let cool slightly.

·        With a sieve, dust bread pudding with confectioner’s sugar and serve with maple syrup.

Sunday, January 17, 2016

Grits and Eggs with a Creamy Twist

Grits, eggs with bacon or sausage was a Sunday morning favorite when I was growing up.  Grits known for its mark on Southern Cuisine is not just for breakfast anymore, it is now served for lunch and dinner with shrimp, or lobster.   So the next time you want to impress your Sunday Brunch guest, try my recipe for Grits and Eggs.  Just the right portion full of creamy cream cheese and topped with egg, crispy bacon and a little onion flavor from chopped chives. Enjoy


  • 3/4 cup Quick - 5 minute Grits
  • 2 tbsp Unsalted Butter
  • 4 ounces Cream Cheese 1/3 Less Fat
  • 1/4 cup Fat Free Milk
  • 2 Slices Bacon
  • 4 eggs
  • 1 tsp of Chopped Chives
  • 1/4 cup Cheddar Cheese, grated


  1. Preheat oven to 350 degrees and prepare 4 ramekins with butter flavored or regular cooking spray. 
  1. Cook Grits according to package directions for about 5 minutes until nice and creamy.  Then add butter, cream cheese, and milk stir until blended well. Let simmer for about 1- 2 minutes, remove from heat.
  1. Microwave on high, bacon for 2 - 3 minutes or until crispy and golden brown.  Remove and let drain on paper towel than chop into small pieces, and then set aside.
  1. Place grits in prepared ramekins, filling each ramekin about half. Then crack one egg over each ramekin filled with grits.  Be careful not to break the yolks, season with salt and pepper to taste.  Top with chives, cover with aluminum foil, place ramekins on baking sheet, place in oven and let bake for about 15 minutes or until egg whites are set and yolk is firm.
  1. Remove from oven and top each dish with Triple Cheddar cheese and chop bacon. Serve with toast, or toasted English Muffins. 

Sunday, October 4, 2015

October Festival of Flavors

This is my most favorite time of the year.  October when the weather begins to change and a great harvest of fall flavors come alive.  Here are some of my soups, chilies  and chowders I have put together.

Saturday, July 25, 2015

Wordless Saturday - You eat with your eyes first

Home made Potato Gnocchi with fresh Lamb Mint Sausage

Pesto Bacon Wrap Shrimp with Pineapple Salsa

Lamb Shanks with Carrots and Potatoes

Roasted Leg of Lamb with roasted veggies

Green Godless Salsa