BRUNCH RECIPES: Breakfast Bake . . . Apple Coffeecake . . . Smoked Salmon Spread . . . Savory Bread Pudding
By: Herald Staff and Wire Reports,
12 slices bread, cubed
2 packages Jimmy Dean sausage, browned (or ham)
2 to 3 cups shredded Cheddar cheese
2 cans sliced mushrooms, drained
2 cups milk
2 tablespoons salad dressing
Layer the bread, sausage, cheese and mushrooms in a 9-by-13-inch pan. Mix the eggs, milk and salad dressing. Pour the mixed ingredients, cover and refrigerate overnight. Bake at 350 degrees for 45 minutes. Combine can cream of mushroom soup and 2/3 cup of milk. Pour over top and bake an additional 10 minutes uncovered.
½ cup butter
1 scant cup white sugar
2/3 cup milk
1½ cups flour
2 teaspoons baking powder
1 delicious apple
½ cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
2 tablespoons melted butter
Cream butter and sugar really well. Add egg. Alternately add milk and flour, to which the baking powder has been added. Add peeled, cored and finely diced apple. Pour into a 9-by-9-inch greased pan.
Mix topping and put over ingredients in pan and bake 35 minutes at 350 degrees.
Hint: When serving, it tastes good with melted butter sprinkled on top.
Note: Recipe can be doubled for a 9-by-13-inch pan.
Smoked Salmon Spread
About 8 ounces smoked salmon measured by volume
8 ounces fat-free cream cheese (at room temperature)
1 medium onion (chopped)
1 level teaspoon dried basil leaves (crushed)
1 teaspoon garlic powder
Fresh ground pepper to taste
Process the salmon and onion in a food processor. Mix the salmon, onion and spices with cream cheese by using a metal spatula until cheese is thoroughly mixed with ingredients.
Savory Bread Pudding
2 tablespoons canola oil, divided
2 onions, cut into small dice
2 large carrots, cut into medium dice
6 cups cream
2 tablespoons chopped fresh sage, from about 1/3 ounce fresh
2 cups cubed Gruyere
1 1/3 cups diced ham
Salt and pepper
10 cups cubed stale levain bread
Heat the oven to 350 degrees.
Heat a large saute pan over medium heat. Add 4 teaspoons canola oil, then the onions. Reduce the heat to medium-low and cook the onions, stirring occasionally, until caramelized, about 30 minutes.
While the onions are cooking, toss the carrots with the remaining 2 teaspoons oil and spread on a foil-lined baking sheet. Roast the carrots in the oven until tender and just beginning to color, 15 to 20 minutes.
When the onions are caramelized, stir in the heavy cream and sage and continue to cook until the cream comes to a simmer. Remove from heat.
In a large bowl, whisk the eggs. Slowly temper the cream mixture into the egg mixture (add a little cream at a time, so the eggs don’t scramble). Stir in the Gruyere, carrots and ham, then season with 1 tablespoon salt and ½ teaspoon pepper, or to taste. Stir in the cubed bread.
Pour the mixture into a 13-by-9-inch baking dish and cover with foil. Place the dish in a larger baking dish and then place the dishes in the oven. Fill the larger dish with hot water halfway up the dish with the bread pudding to form a hot-water bath.
Bake the bread pudding until it is puffed and set, about 1 hour to 1 hour and 10 minutes. Cool slightly before serving.
Note: Levain is a leavening agent used in place of yeast to make bread rise.
Yield: Serves 16.
Approximate nutritional analysis per servings: 507 calories, 13 grams protein, 16 grams carbohydrates, 1 gram fiber, 44 grams fat (25 grams saturated), 251 milligrams cholesterol, 2 grams sugar, 857 milligrams sodium.