Apple Pie Bread Pudding

Apple Pie Bread Pudding

This can be a cozy dessert or a lovely addition to your brunch table.

Apple Pie Bread Pudding

Preheat oven to 350 degrees.

8 cups Baguette torn into rough 2 inch chunks
Butter a 9 x 13 pan. Place the torn bread into the pan and set aside.

For the Custard:
6 large Eggs
6 cups Half & Half
2 tablespoons Sugar
A pinch of Salt

Combine the eggs, half & half, and sugar. Mix well, then slowly pour the mixture over the torn bread in the waiting pan. Set aside while you make the apple pie flavoring.

For the Apple Pie Flavoring:
1/2 cup Water
1/2 cup Sugar
A pinch of Salt
3 tablespoons Dark Rum
1/2 cup Golden Raisins
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 Apples (peeled, cored and cut into large chunks)

Add all the above ingredients to a sauce pan. Bring to a boil then, turn the heat down to a simmer and cover with a lid.
Simmer for 10 minutes or until the apples are somewhat softened.
Pour the syrup and apples mixture over the bread and cream mixture in the baking pan. Stir gently to combine.

Cover the pan with foil and place in the oven to bake for 40 minutes.
Uncover, and allow to brown on top, about 10 minutes.

Allow to cool for a bit before serving.

Smoked Salmon Spread

salmon spread

This really is an all occasion dish. I’ve served it in the morning and for brunch, it’s also great on potato pancakes as a little nibble with drinks.

Smoked Salmon Spread

8oz. Cream Cheese (room temp)
1/2 cup Sour Cream
8oz Smoked Salmon (Lox style)
2 tablespoons Fresh Dill
1 or 2 tablespoons Prepared Horseradish
1 tablespoon Capers
1 teaspoon Smoked Paprika
2 tablespoons Lemon Juice
2 teaspoons Lemon Zest
2 Green Onions

Place all ingredients in a food processor and mix until well combined.

I love recipes that require you to do no more than to dump everything into a bowl and hit the go button!

Dinner Tonight: Bacon and Onion Tart

This is also a really great brunch recipe!

Preheat oven to 400 degrees.

For the pastry: (makes 2 tarts)
2 9inch prepared pie crusts (1 box Pillsbury)
1 egg white
Spray the pie plate or tart pans with cooking spray. Unroll the pie crust and gently arrange into the tart pans leaving a small overlap on the top. Prick the bottom of the crust with a fork and brush the crust all over with the egg white.
Put the unfilled crusts in the oven for 10 minutes. Take out of the oven and allow them to cool while you make the filling.

For the filling:
10 extra large eggs (room temperature)
12 rashers of bacon
3 tablespoons jared caramelized onion
2 cups shredded Gruyere or Fontina cheese
1 teaspoon fresh or dried herbs (parsley, basil, oregano)
1 teaspoon pepper
1/2 teaspoon salt

Snip the bacon into roughly 1 inch pieces using your kitchen shears. Saute the bacon on medium heat until crispy. Drain the bacon on paper toweling and set aside to cool.

In a large bowl combine the eggs, cheese, bacon, onion, herbs and salt and pepper. Stir to distribute the ingredients equally throughout the mixture. Pour or ladle the mixture dividing it between the two tart shells.
Bake on the middle oven rack for about 15-18 minutes, or until just set in the middle and golden brown on top.
Cool the tarts for about 15 minutes before serving. You can also serve them at room temperature.

For this recipe I used prepared caramelized onion from Williams-Sonoma. But if you can’t find that you can do it yourself.
Caramelized Onions
1 large onion chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
a pinch of salt and pepper
Heat oil over medium heat. Add the onions, balsamic vinegar, sugar, and salt and pepper. Saute stirring occasionally for 20 to 30 minutes or until they are very soft and very dark in color.