One of the nicest things that hits the grocery market are the sandwich loaves sold at Super Store. They have the crusts removed, ready for all the recipes you need them for. Whole Wheat or White – your choice. With that in mind, go for it with this recipe.
- 12 slices fo crustless bread
- 1/3 cup melted butter
- slices of bacon, crisp and chopped
- 6 oz. shredded gouda cheese
- 12 medium eggs
- 2 oz. shredded Swiss cheese
- few drops of hot sauce
- few tbsp. heavy cream
Flatten the bread with a rolling pin. Brush both sides with melted butter and press into 12- 6 oz. ovenproof ramekins or muffin tins.
Place them all on a cookie sheet and bake in a 350 degree oven for 10-12 minutes. Now divide the bacon, and cheese evenly among the dishes.
Mix together the cream and hot sauce and set aside. Crack each egg in a small bowl and carefully slide one egg into each nest. Take tsp. of the cream liquid and pour over each egg. Top with remaining grated cheese.
Bake for about 16-18 minutes until the eggs are done to taste.
Great way to have a “be kind to yourself” kind of breakfast. Fresh fruit, juice and freshly made coffee fills the bill.
Asiago And Asparagus Bread Pudding
This is great to place on a Buffet Table.
- 1 tbsp butter
- 10 cups day old bread
- 2 cups grated asiago cheese
- 3 shallots, thinly sliced
- 1/4 cup Italian parsley, finely chopped
- 1 bunch asparagus, trimmed and cut in 1 inch pieces
- 10 large eggs
- 4 cups whole milk
- 1 tbsp. Dijon mustard
- pinch of salt and pepper
In a skillet melt the butter and add the shallots and asparagus, stirring often, cooking until the asparagus is tender-crisp. This should take about 5-6 minutes.
Butter a 13 x 9 inch baking dish and toss together the asparagus mixture, all the bread and one half of the cheese and parsley.
Whisk together the eggs, milk, mustard and salt and pepper and pour over the bread. Press gently to submerge the bread. Cover with the plastic wrap and refrigerate for one hour.
Uncover and bake in a preheated 350 degree oven until it is puffed and golden. The center should not jiggle when gently shaken. This should be 55-60 minutes.
Let cool for 12-15 minutes before cutting in squares. This is truly yummy.
Creme Grand Marnier
A lovely ‘bread pudding’ with a difference. Can be made ahead and then while eating the entree, put this in the oven. Perfect. Get the vanilla ice cream ready.
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 tbsp. corn syrup
- 1 large sandwich loaf, unsliced
- 5 large eggs
- 1 1/2 cups half and half cream
- 1 tsp. pure vanilla
- 2 tsp. Grand Marnier
- pinch of salt
In a small saucepan melt the butter and add the brown sugar and syrup. Stir until melted and smooth. Pour this into a 13 x 9 inch greased baking dish. Cut the bread into 1 inch pieces, crusts removed. Arrange into one layer, scrunching to make it all fit.
Beat together in a small bowl, the eggs, cream, salt, vanilla and Grand Marnier until well mixed and pour over the bread mixture. Cover with plastic and put in the refrigerator over night.
In the morning, remove from refrigerator and pre-heat oven to 350 degrees. Remove the plastic and bake in the oven until it becomes puffed and pale golden which could take 5-40 minutes.
Serve hot in pretty bowls with a scoop (large) of the best vanilla ice cream. (Chapman’s ice cream comes to mind).