slices slab bacon, sliced in thin pieces for frying.
loaf of Brioche bread or Challah loaf, cut in 1” cubes
cups of whole milk or half and half
tablespoons of pure maple syrup
tablespoon vanilla extract
teaspoon kosher salt
butter for greasing baking dish
sugar and maple syrup for serving
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.
prep the bacon
a medium skillet over medium heat, cook bacon pieces until crispy.
on paper towel and set aside.
Now let’s prepare
bread pudding - preheat oven to 350 degrees
a large bowl, whisk together the eggs, half and half, maple syrup, vanilla, and
1” cubes of brioche in 9 x 9 greased baking dish.
mixture over bread and press the bread down.
bread soak for about 10 minutes.
bread pudding with prepared streusel and then add bacon.
bread pudding in oven and bake for 45 – 60 minutes or until the pudding puffs
up and the custard is set.
from oven and let cool slightly.
a sieve, dust bread pudding with confectioner’s sugar and serve with maple
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
3/4 cup Quick - 5
2 tbsp Unsalted
4 ounces Cream
Cheese 1/3 Less Fat
1/4 cup Fat Free
2 Slices Bacon
1 tsp of Chopped
1/4 cup Cheddar Cheese, grated
Preheat oven to 350
degrees and prepare 4 ramekins with butter flavored or regular cooking
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.
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.
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.
Remove from oven
and top each dish with Triple Cheddar cheese and chop bacon. Serve with
toast, or toasted English Muffins.
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.