Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!
Ingredients:
4 cups slightly stale Challah bread with crusts, cut into ½-inch pieces
4 large eggs
1 cup whole milk
1 cup whipping cream
¼ cup sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup pecans, toasted, chopped
For bourbon sauce:
¼ cup unsalted butter
½ cup sugar
3 tablespoons whipping cream
2 tablespoons bourbon
Pinch of salt
Method:
1. Butter an 8-inch square baking dish. Whisk the eggs, milk, whipping cream, sugar, vanilla extract and salt in a medium bowl. Place the bread chunks and pecans in the prepared dish. Pour the milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate for 2 hours, pushing bread into custard occasionally.
2. Preheat oven to 375°. Place the bread pudding in a large metal baking pan. Add enough water to baking pan to come 1 inch up the sides of the dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes.
3. While pudding is cooking, prepare the sauce: Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.
4. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.
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Rhubarb Bread Pudding
A springtime take on classic bread pudding!
Ingredients:
8 slices Challah bread, lightly toasted and cut into ½-inch cubes
4 cups chopped rhubarb
1½ cups milk
4 tablespoons butter
5 eggs
1½ cups sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar
¼ cup pecans, chopped (optional)
Method:
1. Put bread cubes in a greased 2 quart casserole.
2. Melt butter with milk in a saucepan. Pour over bread and let sit 15 minutes.
3. Mix together the eggs, sugar, salt and cinnamon in a separate bowl. Stir in rhubarb, then add the entire mixture to the bread mixture.
4. Top with brown sugar and pecans (if using). Bake at 350° for 55-60 minutes, or until set. Serve warm.
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Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!
Ingredients:
1 tablespoon butter
6 cups ½-inch-cubed Challah bread (about half a 15-ounce loaf)
3 medium apples, peeled, cored and diced
6 eggs
1½ cups cream
1½ cups milk
2 tablespoons honey
1½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Powdered sugar, for dusting
Method:
1. Preheat the oven to 375°. Butter a 2-quart baking dish. Toss the cubed bread and apples in a large bowl, and then arrange them evenly in the dish.
2. In a medium bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Pour the liquid mixture over the bread and apples. Refrigerate for about 2 hours.
3. Put the baking dish in a larger metal roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the side of the baking dish. Bake until the pudding is firm and the top is golden brown, about 1 1/2 hours. Cool slightly, dust with powdered sugar and serve.
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Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Ingredients:
1 loaf cinnamon bread, cut into 1-inch slices
6 eggs, lightly beaten
2 cups half-and-half
¼ cup firmly packed light brown sugar
1 teaspoon grated lemon zest
1 vanilla bean, split lengthwise
½ cup maple syrup
2 tablespoons butter, plus more for greasing
1 teaspoon vanilla extract
Fresh berries and confectioner’s sugar, for topping
Method:
1. Preheat an oven to 425°. Butter or grease the bottom and sides of a 9-by-13-inch baking dish. Set aside, Arrange the bread slices in a single layer on a baking sheet. Toast until the bread is lightly golden brown and dry, about 7 minutes, flipping the slices about halfway through the cooking time. Transfer the bread slices to a wire rack and let cool to room temperature.
2. In a large bowl, whisk together the eggs, half-and-half, brown sugar, lemon zest and a pinch of salt. With the tip of a paring knife, scrape the seeds from the vanilla bean halves into the egg mixture and whisk to combine; reserve the vanilla bean halves. In batches, dip the bread slices into the egg mixture, turning the slices to coat them evenly and letting the bread sit in the bowl for about 2 minutes to absorb the liquid. Arrange the bread slices in the prepared baking dish, overlapping them slightly. Pour any remaining egg mixture in the bowl evenly over the bread in the dish. Cover with aluminum foil and refrigerate for at least 2 hours or up to overnight.
3. To bake, preheat the oven to 350°. Transfer the dish, still covered with the foil, to the oven and bake for 30 minutes. Uncover the dish, increase the oven temperature to 375° and continue baking until the French toast is puffed up and browned, about 15 minutes more. While the French toast is cooking, in a small saucepan over low heat, combine the maple syrup and the 2 tablespoons of butter. Cook, stirring occasionally, until the butter has melted, about 4 minutes. Remove the pan from the heat and stir in the vanilla extract. To serve, pour the maple syrup mixture evenly over the French toast. Garnish with the reserved vanilla bean halves, if desired, and serve with berries and a dusting of confectioner’s sugar.
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Red Wine-Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream or drizzled into your morning oatmeal!
Ingredients:
2 cups red wine
½ cup sugar
1 tablespoon honey
1 small cinnamon stick
2 whole cloves
2-4 allspice berries
1 pound rhubarb, trimmed and rinsed
Method:
1. In a wide, non-reactive sauce pan, heat the wine, sugar, honey, and spices.
2. Cut the rhubarb into pieces, roughly the size of carrot sticks.
3. Once the wine is almost boiling, poach the rhubarb in two batches, standing vigilant with a slotted spoon. When just tender, remove the rhubarb and put it in a bowl and poach the remaining rhubarb. Depending on the rhubarb, each batch will take 1 to 3 minutes to poach.
4. Reduce the poaching liquid over moderate heat until you have about ¾ cup. Pour over the rhubarb pieces and let stand for a few minutes before serving.
Storage: The compote can be made up to a day in advance. Keep in the bowl, covered at room temperature, until ready to serve. Rewarm before serving or serve at room temperature.
Variation: Once cool, add a basket of raspberries or blackberries, or sliced strawberries. Or cook the rhubarb with fresh cherries, pitted and cut in half.
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Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious spread on toasted Gruyère cheese bread.
Ingredients:
12 ounces rhubarb, trimmed and sliced
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
â…“ cup dry white wine
â…“ cup golden raisins, chopped
½ cup sugar
Coarse sea salt
Method:
1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and ½ teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat and bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
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Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Ingredients:
1 teaspoon extra-virgin olive oil
10 ounces spinach, washed
3 cups Gruyère cheese bread, cubed*
5 eggs, lightly beaten
1 cup whole milk
½ cup shredded white cheddar or Gruyère cheese
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Scatter spinach and bread cubes in a buttered baking dish.
2. In a medium bowl, whisk together eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over bread and spinach and then top with ½ cup cheese. Place dish in oven and bake until set in middle and golden brown on top, 20 to 25 minutes.
*The strata will turn out much better if the bread is slightly stale, so leave the loaf out on the counter overnight before preparing this recipe.
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Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
Ingredients:
1 bunch hearty greens, such as kale or Swiss chard
½ pound mushrooms, such as baby Shiitake, washed and sliced
½ winter squash, peeled, seeded and diced into 1-inch pieces
½ loaf French bread (preferably stale!), cut into 1-inch-thick slices
1-2 garlic cloves
1 teaspoon fresh thyme leaves, coarsely chopped
½ cup Gruyère cheese, grated
¼ cup Parmesan cheese, grated
4 eggs
2 cups milk
Olive oil
Sea salt and fresh ground pepper
Method:
1. Bring a medium or large pot of water to a boil, salt generously and add the greens. Cook 2-3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. Cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
2. Heat the oil over medium-high heat in a heavy skillet and add the squash. Cook, stirring often, until it begins to soften, and add the thyme, garlic and salt and pepper to taste. Then add the mushrooms and cook an additional 1-2 minutes, or until the mushrooms are tender and fragrant. Stir in the greens, toss together and remove from the heat.
3. Preheat the oven to 350°. Oil or butter a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms, squash and greens, and the two cheeses and toss together. Transfer to the prepared baking dish.
4. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 30 minutes before baking so that the bread can absorb some of the liquid.
5. Place in the oven and bake 40-50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
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Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted Pomodoro bread.
Ingredients:
¼ cup olive oil, plus additional for drizzling over the bread
1 pound sweet Italian sausage
1 yellow onion, peeled and chopped
1 carrot, peeled and chopped
2 cloves garlic, 1 minced and 1 whole
1 quart Nonna Pat’s puttanesca sauce
3 cups chicken stock
1 3-inch Parmesan cheese rind
1 bay leaf
2 tablespoons combined fresh thyme leaves and chopped parsley
1 bunch Lacinato kale, greens removed from ribs and torn into bite-sized pieces
½ cup orzo pasta
4-6 slices pomodoro loaf
Sea salt and fresh ground pepper
Parmesan cheese, for serving
Method:
1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, sausage and minced garlic. Cook, crumbling the sausage into small pieces, until the onion is golden brown and the sausage is cooked through, about 7 minutes. Season well with salt and pepper.
2. Add the puttanesca sauce and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the chicken stock, bay leaf, herbs and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 20 minutes, then add the orzo and kale, and simmer an additional 10 minutes or until the orzo is cooked and kale is wilted.
3. Meanwhile, preheat the oven to 350°. Drizzle the sliced pomodoro bread with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
Variation: In leiu of the pomodoro bread, free free to sub in the sourdough dinner rolls crafted from this week’s starter!
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Vanilla-Almond Rhubarb Galette
Topped with strawberry preserves, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
Farm & Larder galette dough, chilled
Farm & Larder vanilla-almond filling
¼ cup Farm & Larder strawberry preserves
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and mix in Farm & Larder vanilla-almond filling. Set aside.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with a layer of strawberry preserves and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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