amanda_pennsylvania
Well-known member
So after making all those tea sandwiches, I have A LOT of bread crusts left over. Any thoughts about what I can do with them? I thought of bread crumbs; is there anything I can make with them?
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What to do with a lot of bread crusts?
- Thread starter amanda_pennsylvania
- Start date
patbastrop
Well-known member
I toast them, season them and grind them up for breading chicken and fish
and zucchini -- season with italian herb mixes and lots of fresh ground pepper. Really good! I freeze in ziplock bags.
and zucchini -- season with italian herb mixes and lots of fresh ground pepper. Really good! I freeze in ziplock bags.
donatelife
Well-known member
panzenella, (sp) but....
i secretly love croutons, but forgo the salad, big batch of caeser dressing and butter toasted croutons, give me a good movie to go with and i am happier than a (name your own} mine would be considered food porn to be sure
i secretly love croutons, but forgo the salad, big batch of caeser dressing and butter toasted croutons, give me a good movie to go with and i am happier than a (name your own} mine would be considered food porn to be sure
Make breadcrumbs & sprinkle over pasta.This is delicious-Pasta with Garlic Oil & Toasted Breadcrumbs
PASTA WITH GARLIC OIL AND TOASTED BREADCRUMBS
"... Don't be afraid to toast the crumbs until dark brown. The crunchier the better!"
INGREDIENTS:
1 lb linguine or spaghetti (I used linguine)
1 1/2 teaspoons salt, for pasta water
1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons) (I used Parmigiano Reggiano)
3 medium garlic cloves, minced - approx. 1 Tbsp (I used 6 large, crushed and chopped)
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (I used about 1/4 tsp)
1/4 cup dry vermouth (I used dry white wine)
1 teaspoon salt, for sauce (I used less)
Freshly ground black pepper
DIRECTIONS:
Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. (I omitted this step).
Prepare pasta according to directions on package, (Cook's Illustrated recommends 1-1/2 teaspoons salt to 4 quarts of water), reserving 1/2 cup pasta cooking water before draining.
Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add breadcrumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet (I used 12-inch skillet) over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle breadcrumbs over and serve immediately. (I added pasta to skillet, tossed with garlic mixture, plated it, and sprinkled with breadcrumbs).
4-6 servings
From Cook's Illustrated, 2000
http://www.recipezaar.com/176655
PASTA WITH GARLIC OIL AND TOASTED BREADCRUMBS
"... Don't be afraid to toast the crumbs until dark brown. The crunchier the better!"
INGREDIENTS:
1 lb linguine or spaghetti (I used linguine)
1 1/2 teaspoons salt, for pasta water
1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons) (I used Parmigiano Reggiano)
3 medium garlic cloves, minced - approx. 1 Tbsp (I used 6 large, crushed and chopped)
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (I used about 1/4 tsp)
1/4 cup dry vermouth (I used dry white wine)
1 teaspoon salt, for sauce (I used less)
Freshly ground black pepper
DIRECTIONS:
Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. (I omitted this step).
Prepare pasta according to directions on package, (Cook's Illustrated recommends 1-1/2 teaspoons salt to 4 quarts of water), reserving 1/2 cup pasta cooking water before draining.
Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add breadcrumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet (I used 12-inch skillet) over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle breadcrumbs over and serve immediately. (I added pasta to skillet, tossed with garlic mixture, plated it, and sprinkled with breadcrumbs).
4-6 servings
From Cook's Illustrated, 2000
http://www.recipezaar.com/176655
amanda_pennsylvania
Well-known member
Thanks, all. Good options here...
sarah-in-charleston
Well-known member
Freeze 'em for Thanksgiving stuffing.
I can easily come up with something sweet--BREAD PUDDING! I always save the crusts from tea sand-
wiches and freeze them to throw in the bowl at some later date when I am hungry for bread pudding. There are also savory bread puddings, but my favorites are the sweet versions.
wiches and freeze them to throw in the bowl at some later date when I am hungry for bread pudding. There are also savory bread puddings, but my favorites are the sweet versions.
Be glad to! REC: Rum Raisin Bread Pudding
RUM RAISIN BREAD PUDDING
1 cup raisins
1/4 cup dark rum
5 large eggs
1 cup granulated sugar
2 tablespoons vanilla extract
2 cups whole milk
1 cup heavy or whipping cream
Day-old French bread, cut into 1/2 inch cubes to equal 6 cups (20-22 1/2-inch slices, about 7-8 ounces)
1 cup sweetened, shredded coconut
2 Tablespoons unsalted butter, melted and cooled slightly
Generously butter a 2-quart shallow baking dish. Soak raisins in rum for at least 30 minutes.
In a large bowl and with an electric mixer set on
medium speed, beat together eggs, sugar, and vanilla. Reduce mixer speed to low and add milk and cream; continue beating until well mixed.
Place bread cubes in a separate large bowl. with a fine-mesh sieve, strain custard mixture over bread. Add raisins and rum and coconut and with
a spoon, toss to combine. Let stand for 30 minutes so that the bread absorbs the liquid.
Preheat oven to 350 degrees. Pour pudding mixture into prepared dish, distributing raisins and coconut evenly. Drizzle top with melted butter.
Bake for 45-50 minutes, or until custard is set (knife inserted 1 inch from center comes out clean), pudding is puffed, and top is golden brown.
Remove from oven onto a wire rack and cool for at least 10 minutes. Spoon onto serving plates. Serve warm, at room temperature, or
chilled. Let unused portions come to room temperature, cover, and refrigerate. Yield: 8 servings. (From Wigs: They must be feeding giants as this recipe is enough to serve twice that number, IMHO.)
NOTE: If you do not have day-old bread, place fresh bread in a 300-degree F oven until it begins to lose some of its moisture, or leave fresh bread
uncovered to air-dry for several hours or overnight.
Above recipe is from the BEST OF THE BEST FROM INDIANA Cookbook.
RUM RAISIN BREAD PUDDING
1 cup raisins
1/4 cup dark rum
5 large eggs
1 cup granulated sugar
2 tablespoons vanilla extract
2 cups whole milk
1 cup heavy or whipping cream
Day-old French bread, cut into 1/2 inch cubes to equal 6 cups (20-22 1/2-inch slices, about 7-8 ounces)
1 cup sweetened, shredded coconut
2 Tablespoons unsalted butter, melted and cooled slightly
Generously butter a 2-quart shallow baking dish. Soak raisins in rum for at least 30 minutes.
In a large bowl and with an electric mixer set on
medium speed, beat together eggs, sugar, and vanilla. Reduce mixer speed to low and add milk and cream; continue beating until well mixed.
Place bread cubes in a separate large bowl. with a fine-mesh sieve, strain custard mixture over bread. Add raisins and rum and coconut and with
a spoon, toss to combine. Let stand for 30 minutes so that the bread absorbs the liquid.
Preheat oven to 350 degrees. Pour pudding mixture into prepared dish, distributing raisins and coconut evenly. Drizzle top with melted butter.
Bake for 45-50 minutes, or until custard is set (knife inserted 1 inch from center comes out clean), pudding is puffed, and top is golden brown.
Remove from oven onto a wire rack and cool for at least 10 minutes. Spoon onto serving plates. Serve warm, at room temperature, or
chilled. Let unused portions come to room temperature, cover, and refrigerate. Yield: 8 servings. (From Wigs: They must be feeding giants as this recipe is enough to serve twice that number, IMHO.)
NOTE: If you do not have day-old bread, place fresh bread in a 300-degree F oven until it begins to lose some of its moisture, or leave fresh bread
uncovered to air-dry for several hours or overnight.
Above recipe is from the BEST OF THE BEST FROM INDIANA Cookbook.
REC: White Chocolate Macadamia Nut Bread Pudding
White Chocolate Macadamia Nut Bread Pudding
A fancy and rich contemporary dessert that is easy to prepare--this is a showstopper. Taste and texture combine for a winning combination of white chocolate and macadamia nuts. The finished pudding is topped with grated white chocolate that melts in your mouth.
Day-old French bread, crusts removed, cut into 3/4-inch cubes to equal 4 cups, approximately ten 3/4-inch-thick slics, about 5 to 6 ounces with crusts.
4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups whole milk
4 ounces white chocolate, coarsely chopped, 3/4 cup
1/2 cup chopped macadamia nuts
2 ounces white chocolate, grated, 2/3 cup
1) Lightly butter a 1-1/2-quart shallow baking dish.
2) In a large bowl and with an electric mixer set on medium speed, beat together eggs, sugar, and vanilla. Reduce mixer speed to low and add milk; continue beating until well mixed.
3) In a separte large bowl, place bread cubes and the chopped white chocolte. With a fine-mesh sieve, strain custard mixture over bread; with a spoon, toss to combine. Let stand for 15 minutes so that the bread absorbs the liquid.
4) Preheat oven to 375 degrees F.
5) Pour pudding mixture into prepared dish, distributing white chocolate chunks evenly. Sprinkle top with macadamia nuts.
6) Bake for 40 to 45 minutes, or until custard is set (knife inserted 1 inch from center comes out clean), pudding is puffed, and edges are golden brown.
7) Remove from oven onto a wire rack. Immediately sprinkle pudding with the grated white chocolate. Cool for at least 20 minutes.
smileys/bigeyes.gif Spoon onto serving plates. Serve warm or at room temperature.
9) Let unused portions come to room tempertaure, cover, and refrigerate.
Yield: 6 servings.
NOTES from cookbook:
--If you do not have day-old bread, place fresh bread in a 300-degree oven until it begins to lose some of its moisture, or leave fresh bread uncovered to air-dry for several hours or overnight.
--White chocolate made from cocoa butter is preferable to white chocolate made with palm oil.
--If edges of pudding brown too quickly, cover them loosely with aluminum foil.
Recipe comes from NEW-FANGLED, OLD-FASHIONED BREAD PUDDINGS by Linda Hegeman & Barbara Hayford
White Chocolate Macadamia Nut Bread Pudding
A fancy and rich contemporary dessert that is easy to prepare--this is a showstopper. Taste and texture combine for a winning combination of white chocolate and macadamia nuts. The finished pudding is topped with grated white chocolate that melts in your mouth.
Day-old French bread, crusts removed, cut into 3/4-inch cubes to equal 4 cups, approximately ten 3/4-inch-thick slics, about 5 to 6 ounces with crusts.
4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups whole milk
4 ounces white chocolate, coarsely chopped, 3/4 cup
1/2 cup chopped macadamia nuts
2 ounces white chocolate, grated, 2/3 cup
1) Lightly butter a 1-1/2-quart shallow baking dish.
2) In a large bowl and with an electric mixer set on medium speed, beat together eggs, sugar, and vanilla. Reduce mixer speed to low and add milk; continue beating until well mixed.
3) In a separte large bowl, place bread cubes and the chopped white chocolte. With a fine-mesh sieve, strain custard mixture over bread; with a spoon, toss to combine. Let stand for 15 minutes so that the bread absorbs the liquid.
4) Preheat oven to 375 degrees F.
5) Pour pudding mixture into prepared dish, distributing white chocolate chunks evenly. Sprinkle top with macadamia nuts.
6) Bake for 40 to 45 minutes, or until custard is set (knife inserted 1 inch from center comes out clean), pudding is puffed, and edges are golden brown.
7) Remove from oven onto a wire rack. Immediately sprinkle pudding with the grated white chocolate. Cool for at least 20 minutes.
smileys/bigeyes.gif Spoon onto serving plates. Serve warm or at room temperature.
9) Let unused portions come to room tempertaure, cover, and refrigerate.
Yield: 6 servings.
NOTES from cookbook:
--If you do not have day-old bread, place fresh bread in a 300-degree oven until it begins to lose some of its moisture, or leave fresh bread uncovered to air-dry for several hours or overnight.
--White chocolate made from cocoa butter is preferable to white chocolate made with palm oil.
--If edges of pudding brown too quickly, cover them loosely with aluminum foil.
Recipe comes from NEW-FANGLED, OLD-FASHIONED BREAD PUDDINGS by Linda Hegeman & Barbara Hayford
REC: Eggplant, Basil, and Parmesan Bread Pudding with Charred Tomato Vinaigrette
Eggplant, Basil, and Parmesan Bread Pudding with Charred Tomato Vinaigrette from NEW-FANGLED, OLD-FASHIONED BREAD PUDDINGS by Linda Hegeman & Barbara Hayford
As prepared by Susan Goss, Chef-Proprietor of Something Different in Indianapolis, IN ==>
"Bread puddings are a great way to use leftovers, both savory and sweet. Once you realize the ratio of bread to custard to 'yummies,' the possibilities are endless!"
Sourdough bread, 10 ounces, cut into 1-inch-thick slices
5 Tablespoons olive oil, divided
1 1-pound eggplant, peeled and cut into 1-inch cubes
3 Tablespoons peeled and minced garlic, 6 large cloves
3 cups chopped, well-washed leeks, 2 large
1-1/2 cups peeled and chopped tomatoes
2 cups shredded Parmesan cheese, divided
6 Tablespoons chopped fresh basil leaves
9 large eggs
2-1/4 cups veal or chicken stock
Salt and freshly ground black pepper
Charred Tomato Vinaigrette (recipe follows)
1) Oil a 9- by 9- by 2-inch baking pan or a 3-quart souffle dish. Preheat grill or broiler.
2) Brush both sides of bread slices with 2 Tablespoons of the olive oil. Toast bread on grill or under broiler until crisp on both sides. Cut into 1-inch cubes. Set aside.
3) Toss eggplant cubes with 2 Tablespoons of the olive oil. Grill or roast in a 375-degree F preheated oven until tender. Set aside.
4) In a large skillet, saute garlic and leeks in the remaining 1 Tablespoon olive oil until soft and golden.
5) In a large bowl, combine eggplant, bread cubes, leek mixture, tomatoes, 1 cup of the cheese, and basil and mix well.
6) In a separate large bowl, whisk eggs with stock and add salt and pepper to taste. Strain custard.
7) Combine eggplant and strained egg mixtures, tossing well.
smileys/bigeyes.gif Pour pudding mixture into prepared pan. Sprinkle top with the remaining 1 cup cheese.
9) Bake for 30 to 45 minutes, or until custard is set (knife inserted 1 inch from center comes out clean) and pudding is puffed.
10) Remove from oven and cool for at least 10 minutes.
11) Serve warm, at room temperature, or cold with Charred Tomato Vinaigrette (recipe follows).
Let unused portions come to room temperature, cover and refrigerate.
Yield: 8 servings
Charred Tomato Vinaigrette
1 pound Italian plum tomatoes, 7 medium
1/2 cup balsamic vinegar
1-1/2 cups olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1) Preheat grill or broiler. Grill or broil tomatoes until charred on all sides.
2) In a food processor, puree tomatoes with skins. With machine running, add vinegar and oil.
3) Season with salt and pepper.
4) Refrigerate until ready to use.
The vinaigrette will keep one week chilled.
Yield: 3 cups
Note from Wigs: One recipe of vinaigrette dressing is enough for 4 recipes of the bread pudding.
Eggplant, Basil, and Parmesan Bread Pudding with Charred Tomato Vinaigrette from NEW-FANGLED, OLD-FASHIONED BREAD PUDDINGS by Linda Hegeman & Barbara Hayford
As prepared by Susan Goss, Chef-Proprietor of Something Different in Indianapolis, IN ==>
"Bread puddings are a great way to use leftovers, both savory and sweet. Once you realize the ratio of bread to custard to 'yummies,' the possibilities are endless!"
Sourdough bread, 10 ounces, cut into 1-inch-thick slices
5 Tablespoons olive oil, divided
1 1-pound eggplant, peeled and cut into 1-inch cubes
3 Tablespoons peeled and minced garlic, 6 large cloves
3 cups chopped, well-washed leeks, 2 large
1-1/2 cups peeled and chopped tomatoes
2 cups shredded Parmesan cheese, divided
6 Tablespoons chopped fresh basil leaves
9 large eggs
2-1/4 cups veal or chicken stock
Salt and freshly ground black pepper
Charred Tomato Vinaigrette (recipe follows)
1) Oil a 9- by 9- by 2-inch baking pan or a 3-quart souffle dish. Preheat grill or broiler.
2) Brush both sides of bread slices with 2 Tablespoons of the olive oil. Toast bread on grill or under broiler until crisp on both sides. Cut into 1-inch cubes. Set aside.
3) Toss eggplant cubes with 2 Tablespoons of the olive oil. Grill or roast in a 375-degree F preheated oven until tender. Set aside.
4) In a large skillet, saute garlic and leeks in the remaining 1 Tablespoon olive oil until soft and golden.
5) In a large bowl, combine eggplant, bread cubes, leek mixture, tomatoes, 1 cup of the cheese, and basil and mix well.
6) In a separate large bowl, whisk eggs with stock and add salt and pepper to taste. Strain custard.
7) Combine eggplant and strained egg mixtures, tossing well.
smileys/bigeyes.gif Pour pudding mixture into prepared pan. Sprinkle top with the remaining 1 cup cheese.
9) Bake for 30 to 45 minutes, or until custard is set (knife inserted 1 inch from center comes out clean) and pudding is puffed.
10) Remove from oven and cool for at least 10 minutes.
11) Serve warm, at room temperature, or cold with Charred Tomato Vinaigrette (recipe follows).
Let unused portions come to room temperature, cover and refrigerate.
Yield: 8 servings
Charred Tomato Vinaigrette
1 pound Italian plum tomatoes, 7 medium
1/2 cup balsamic vinegar
1-1/2 cups olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1) Preheat grill or broiler. Grill or broil tomatoes until charred on all sides.
2) In a food processor, puree tomatoes with skins. With machine running, add vinegar and oil.
3) Season with salt and pepper.
4) Refrigerate until ready to use.
The vinaigrette will keep one week chilled.
Yield: 3 cups
Note from Wigs: One recipe of vinaigrette dressing is enough for 4 recipes of the bread pudding.
REC: Wine and 3-Cheese Omelet (really a strata or bread pudding)
Wine and 3-Cheese Omelet from Tri Kappa Cookbook of Bloomington, Indiana
1 large loaf day-old French bread, broken into small pieces (about a 1-pound loaf)
6 Tbsp butter, melted
3/4 pound shredded domestic Swiss cheese (I like using baby Swiss.)
1/2 pound Monterey Jack cheese, shredded
1 to 1.5 pounds hot sausage, browned and crumbled* (I use Jimmy Dean Hot Pork Sausage.)
16 eggs
3-1/4 cups whole milk
1/2 cup dry white wine
4 whole green onions, minced
1 Tablespoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1-1/2 cups sour cream
2/3 to 1 cup freshly grated Parmesan cheese
Lightly butter two 9x13" baking dishes and/or spray with PAM. (I do both--first butter & then spray with PAM.) Spread bread over bottom of dishes and drizzle with the 6 Tbsp melted butter. Spread cheeses, sausage, and chopped green onions evenly on top.
Beat eggs, milk, wine, mustard, black & cayenne peppers together until foamy. Divide and pour over bread & cheese & onion mixtures in pans.
Refrigerate overnight. Set out 30 minutes to 1 hour before baking in order to come to room temperature. Bake 1 hour at 325 degrees F covered with foil. Remove and dollop with sour cream. (I try to spread the sour cream around as much as I can.) Sprinkle with Parmesan cheese. Bake another 15 minutes, uncovered, until brown.
Each 9 by 13" dish serves 10 to 12.
*Instead of sausage you may substitute ham slices or salami. Lisa In Birmingham (from the Old Gail's site) wrote me that she used Black Forest Ham with great success.
I posted this REC eons ago at the Old Gail's site, but couldn't find it doing a Search just now. Lisa also let me know that she ran across this pretty much identical recipe in a cookbook published by the Junior League of Birmingham called FOOD FOR THOUGHT. Wigs
Wine and 3-Cheese Omelet from Tri Kappa Cookbook of Bloomington, Indiana
1 large loaf day-old French bread, broken into small pieces (about a 1-pound loaf)
6 Tbsp butter, melted
3/4 pound shredded domestic Swiss cheese (I like using baby Swiss.)
1/2 pound Monterey Jack cheese, shredded
1 to 1.5 pounds hot sausage, browned and crumbled* (I use Jimmy Dean Hot Pork Sausage.)
16 eggs
3-1/4 cups whole milk
1/2 cup dry white wine
4 whole green onions, minced
1 Tablespoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1-1/2 cups sour cream
2/3 to 1 cup freshly grated Parmesan cheese
Lightly butter two 9x13" baking dishes and/or spray with PAM. (I do both--first butter & then spray with PAM.) Spread bread over bottom of dishes and drizzle with the 6 Tbsp melted butter. Spread cheeses, sausage, and chopped green onions evenly on top.
Beat eggs, milk, wine, mustard, black & cayenne peppers together until foamy. Divide and pour over bread & cheese & onion mixtures in pans.
Refrigerate overnight. Set out 30 minutes to 1 hour before baking in order to come to room temperature. Bake 1 hour at 325 degrees F covered with foil. Remove and dollop with sour cream. (I try to spread the sour cream around as much as I can.) Sprinkle with Parmesan cheese. Bake another 15 minutes, uncovered, until brown.
Each 9 by 13" dish serves 10 to 12.
*Instead of sausage you may substitute ham slices or salami. Lisa In Birmingham (from the Old Gail's site) wrote me that she used Black Forest Ham with great success.
I posted this REC eons ago at the Old Gail's site, but couldn't find it doing a Search just now. Lisa also let me know that she ran across this pretty much identical recipe in a cookbook published by the Junior League of Birmingham called FOOD FOR THOUGHT. Wigs
REC: Streusel Coffee Cake Bread Pudding--for breakfast or dessert
Streusel Coffee Cake Bread Pudding (from a class I took with Marie Huntington as instructor on 6/26/01.)
8 cups coarsely processed firm-textured white bread (1-lb loaf or about 16 slices)--Marie trimmed and discarded crusts from large loaf of French bread; she cubed the remaining bread and let it sit out overnight. She then coarsely chopped it in her Cuisinart using the steel blade so the finished product would have more of a cake-like consistency.
2-1/2 cups whole milk
2-1/2 cups heavy cream
6 large eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
grated zest of 1 lemon or 1 orange
1/2 cup firmly packed light brown sugar
2 Tablespoons flour
1/2 teaspoon ground cinnamon
3 Tablespoons unsalted butter, melted
1-1/3 cups chopped walnuts, toasted in a 350-degree oven for about 10 minutes (or toasted pecans)
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup water
Generously butter a deep 9x13" baking dish. (If you only have a 9x13x2" baking dish, I would recommend using a 10x15" baking dish.)
Place bread crumbs in a very large bowl. Add milk and cream and stir. Let stand for 15 minutes so that the bread absorbs the liquid. Preheat oven to 400 degrees F.
In a large bowl and with an electric mixer set on medium speed, beat together eggs, 1-1/2 cups sugar, vanilla, 1/2 teaspoon cinnamon, nutmeg and zest. Add to bread mixture and stir until well mixed. Set batter aside.
Prepare streusel: In a small bowl, combine brown sugar, flour, 1/2 tsp cinnamon, melted butter and walnuts. Set aside.
Prepare syrup: In a small heavy saucepan over medium heat, combine the 1/2 cup sugar, 1/2 tsp ground cinnamon and water. Cook until sugar dissolves, about 3 minutes. Remove from heat.
Pour half the batter into prepared pan. Top with half of the streusel; with a knife swirl streusel into batter. Add the remaining batter. Pour the syrup over pudding mixture in a zigzag pattern. Bake for 20 minutes. Top with the remaining streusel. Bake for an additional 25 to 30 minutes, or until pudding is puffed and top is browned. Remove from oven onto a wire rack and cool for 20 minutes. Cut into squares. Serve warm or at room temperature. Makes 12 servings.
Streusel Coffee Cake Bread Pudding (from a class I took with Marie Huntington as instructor on 6/26/01.)
8 cups coarsely processed firm-textured white bread (1-lb loaf or about 16 slices)--Marie trimmed and discarded crusts from large loaf of French bread; she cubed the remaining bread and let it sit out overnight. She then coarsely chopped it in her Cuisinart using the steel blade so the finished product would have more of a cake-like consistency.
2-1/2 cups whole milk
2-1/2 cups heavy cream
6 large eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
grated zest of 1 lemon or 1 orange
1/2 cup firmly packed light brown sugar
2 Tablespoons flour
1/2 teaspoon ground cinnamon
3 Tablespoons unsalted butter, melted
1-1/3 cups chopped walnuts, toasted in a 350-degree oven for about 10 minutes (or toasted pecans)
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup water
Generously butter a deep 9x13" baking dish. (If you only have a 9x13x2" baking dish, I would recommend using a 10x15" baking dish.)
Place bread crumbs in a very large bowl. Add milk and cream and stir. Let stand for 15 minutes so that the bread absorbs the liquid. Preheat oven to 400 degrees F.
In a large bowl and with an electric mixer set on medium speed, beat together eggs, 1-1/2 cups sugar, vanilla, 1/2 teaspoon cinnamon, nutmeg and zest. Add to bread mixture and stir until well mixed. Set batter aside.
Prepare streusel: In a small bowl, combine brown sugar, flour, 1/2 tsp cinnamon, melted butter and walnuts. Set aside.
Prepare syrup: In a small heavy saucepan over medium heat, combine the 1/2 cup sugar, 1/2 tsp ground cinnamon and water. Cook until sugar dissolves, about 3 minutes. Remove from heat.
Pour half the batter into prepared pan. Top with half of the streusel; with a knife swirl streusel into batter. Add the remaining batter. Pour the syrup over pudding mixture in a zigzag pattern. Bake for 20 minutes. Top with the remaining streusel. Bake for an additional 25 to 30 minutes, or until pudding is puffed and top is browned. Remove from oven onto a wire rack and cool for 20 minutes. Cut into squares. Serve warm or at room temperature. Makes 12 servings.
REC: FRITTATA (an Italian omelet)
Frittata (from a cooking class taught by Marie Huntington on October 18, 1988.)
3/4 cup minced green bell pepper (or red or yellow or a combination)
1-1/2 cups sliced button mushrooms
1-1/2 cups diced zucchini
3/4 cup chopped onion
1 large clove garlic, minced
3 Tablespoons oil
1 teaspoon freshly ground black pepper
1/4 cup half-and-half
1 pound Philadelphia cream cheese, cubed
6 eggs beaten
1-1/2 cups cheddar cheese, shredded
2 cups seasoned croutons (Marie used Pepperidge Farm brand.)
1 teaspoon salt (or a little less) to sprinkle on sauteeing vegetables.
Saute vegetables in oil. Season to taste. Cool slightly. Combine half-and-half with eggs and mix well. In a 9x13" baking dish (I spray with PAM), put a layer of croutons, then top with the sauteed vegetables. Pour egg mixture over previous layers so vegetables are covered. Place small cubes of cream cheese on top. (I have found it better to melt and spread melted cream cheese as thinly as possible to cover entire top surface of vegetables evenly.)
Sprinkle the shredded cheese over the top.*
Bake in a preheat 350-degree oven for about 40 minutes. Cool for 10 minutes before serving. 8 to 12 servings.
*Note from Wigs: I prefer to leave the cheddar cheese off and bake the frittata for 20 minutes first. Then sprinkle the cheddar cheese over the top of the frittata and bake it for an additional 15 to 20 minutes.
Frittata (from a cooking class taught by Marie Huntington on October 18, 1988.)
3/4 cup minced green bell pepper (or red or yellow or a combination)
1-1/2 cups sliced button mushrooms
1-1/2 cups diced zucchini
3/4 cup chopped onion
1 large clove garlic, minced
3 Tablespoons oil
1 teaspoon freshly ground black pepper
1/4 cup half-and-half
1 pound Philadelphia cream cheese, cubed
6 eggs beaten
1-1/2 cups cheddar cheese, shredded
2 cups seasoned croutons (Marie used Pepperidge Farm brand.)
1 teaspoon salt (or a little less) to sprinkle on sauteeing vegetables.
Saute vegetables in oil. Season to taste. Cool slightly. Combine half-and-half with eggs and mix well. In a 9x13" baking dish (I spray with PAM), put a layer of croutons, then top with the sauteed vegetables. Pour egg mixture over previous layers so vegetables are covered. Place small cubes of cream cheese on top. (I have found it better to melt and spread melted cream cheese as thinly as possible to cover entire top surface of vegetables evenly.)
Sprinkle the shredded cheese over the top.*
Bake in a preheat 350-degree oven for about 40 minutes. Cool for 10 minutes before serving. 8 to 12 servings.
*Note from Wigs: I prefer to leave the cheddar cheese off and bake the frittata for 20 minutes first. Then sprinkle the cheddar cheese over the top of the frittata and bake it for an additional 15 to 20 minutes.