CINNAMON ROLL BREAD PUDDING
- Cinnamon rolls, cubed
- Maple flavored bacon, cooked and quartered
- 6 eggs
- 1 ½ cups milk
- 1 cup half-and-half
- 1 tsp. vanilla extract
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ cup butter, melted
- ½ cup packed brown sugar
- 1 tbsp. light corn syrup
- ½ cup chopped pecans
- Maple Cream: 1 ½ cups heavy cream
- 5 tbsp. real maple syrup (not the pancake stuff)
- 3 tbsp. light corn syrup
Directions: Use store-bought cinnamon rolls, or bake from the refrigerated can, but don’t ice them. Let cool, and cut into quarters. Put the rolls in a buttered baking dish. Whisk together the sauce ingredients and pour over cinnamon rolls. Wrap with foil and refrigerate overnight. (The recipe originally calls for baguette or brioche slices, which makes for a delicious baked French toast.)
Next morning, take the pan out of the refrigerator and let it sit and come to room temperature while you prepare the topping. The topping will be gooey, not like a crumbly streusel. Spread topping over the bread pudding, and bake at 350 degrees for 45 minutes.
While the bread pudding bakes, prepare the maple cream. Heat cream in heavy saucepan over medium heat, adding the maple and corn syrup. Stirring constantly, the cream will thicken and reduce by about one-third, about 10-15 minutes. Refrigerate the cream until it cools and thickens even more.
The bread pudding will be puffed like a soufflé when you remove it from the oven, and will deflate a bit as you let it cool. Try to resist cutting into the bread pudding until it has a chance to firm up. When you can’t wait any longer, drizzle Maple Cream over the bread pudding, and sprinkle with bacon pieces.
- 2-3 – 7-oz. cans whole roasted chiles (or strips)
- ¾ lb. Monterey Jack cheese, grated
- 2 eggs
- 1 tbsp. flour
- 1 small can evaporated milk
- ¼ tsp. salt
- Red pepper flakes, to taste
- 1 – 8-oz. can tomato sauce
- ½ lb. sharp Cheddar cheese, grated
Directions: Cut open, clean and drain chiles. Lay a flat layer of chiles in a rectangular pan. Top with a layer of Monterey Jack cheese. Continue layering until chiles and Jack cheese are gone (should be about 3 layers; you may need that third can of chiles). End with a cheese layer.
Whisk together sauce ingredients and pour over the layered chiles. Bake at 375 degrees for 25 minutes. Remove from the oven, making sure egg sauce is set. Spread the tomato sauce on top, sprinkle with the Cheddar cheese, and return to the oven for 5 minutes, until cheese melts. Leaving the pan in the oven, turn broiler on and let the cheese brown up a bit, watching constantly.
Remove from the oven and allow to cool at least 15 minutes before cutting (otherwise, the cheese will ooze out).
This recipe was given to me almost 40 years ago, when there wasn’t much of a selection when it came to canned tomato sauce. Today, we’re lucky enough to have canned sauces with Mexican seasoning, which would probably be a great addition to this recipe.
- 2 ½ pounds red potatoes, scrubbed
- 4 cloves garlic, minced
- 4 small onions, cut into about 8 chunks
- 1-pound bag of Sweet Mini peppers – red, yellow and orange, seeded and sliced into rings
- 1 jalapeño, seeded and diced
- 2 tbsp. butter, melted
- 1 tbsp. olive oil
- ½ tsp. red pepper flakes
- 1 tsp. seasoned salt
- Freshly cracked black pepper
- Chopped fresh rosemary, parsley and chives
Cut the potatoes into uniform bite-sized pieces so they all cook at the same time. Put the potatoes in a large bowl and add remaining ingredients except the fresh herbs. Stir the potatoes so all the ingredients are evenly coated and seasoned. Pour into a large baking pan and bake at 425 degrees for about 25 minutes, stirring a few times. Raise the oven temperature to 500 and continue cooking for 15 minutes, until the potatoes are brown and fork tender. Remove from the oven and sprinkle with kosher salt and the fresh chopped herbs. This would be a great side dish for any meal of the day!
FRESH “AMBROSIA” SALAD
- 1 ripe golden pineapple, cored and cut into bite-sized chunks
- 2 oranges, supremed
- 2 ruby grapefruit, supremed
- 2 cups sweet cherries, pitted and halved
- 2 cups green grapes
- 1 cup toasted pecan halves
- 4 oz. cream cheese, softened
- ½ cup sour cream
- Scant 2 tbsp. brown sugar
- 1 tbsp. freshly squeezed lemon juice
- 1 cup toasted coconut flakes
- ½ cup crushed pistachios
Directions: If you don’t know how to “supreme” citrus, do yourself a favor and watch a YouTube video called “How to Supreme an Orange.” This is a skill that all cooks should have.
In a large bowl, mix the fruit. Whisk together the sauce ingredients and set aside until you’re ready to serve brunch. Toast pecans in a 350-degree oven for about 15 minutes; toast the pecans for about 7 minutes. Just before serving, pour sauce over the fruit, add the toasted pecans and gently mix to coat fruit and nuts.
Before serving, top with toasted coconut and crushed pistachios.
Another option is to spoon fruit and pecans into individual bowls, and top with a dollop of the sauce. (For a fluffier sauce, you can gently fold 1 cup of whipped topping into the sauce.) Sprinkle with toasted coconut and crushed pistachios, then top with a whole fresh cherry. This one will really take you back, but in a good way!
To make your coffee special for brunch, mix Amaretto or Nocello (an Italian liqueur flavored with walnuts and hazelnuts) into whipped topping. Spoon a dollop onto hot coffee and enjoy!