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combination of breakfast and lunch—both typically eaten on the run—becomes a more leisurely, congenial meal when it’s called brunch, making it the perfect choice for entertaining during the holidays.
Because it is neither breakfast nor lunch the possibilities for the menu are endless. We feature recipes that range from a sweet taste of the season in cinnamon cranberry bread pudding to savory dishes including a Dutch baby pancake, twice-baked goat cheese soufflés and deliciously spicy chilaquiles (pronounced chee-lah-KEE-lehs) with chorizo. Plus, each recipe benefits from being partially or fully prepared a day ahead of time requiring a warm up or unattended baking time before guests arrive. By doing as much of the prep ahead as possible you’ll be free to relax and savor good food and precious time with your friends and family.
Cranberry Bread Pudding with Cinnamon and Walnut Streusel Topping
Cinnamon Custard Sauce
MAKES 6 TO 8 SERVINGS
MAKES ABOUT 2 CUPS
This rich, festive bread pudding made with cinnamon swirl bread or any firm-type of sliced white bread is sure to be a crowd pleaser. If preferred you could use any thick fruit jam—strawberry, raspberry or fig jam—in place of the cranberry sauce, and in the streusel topping, almonds can take the place of walnuts. The pudding is equally delicious with or without the Cinnamon Custard Sauce. This dish benefits from assembling a day ahead, left to soak overnight and baked the next day.
1½ 1 3 ¼ 1
4 8 1 4 1⁄3 ½ 2 ½ 1
tablespoons butter, melted slices firm cinnamon swirl bread cup whole cranberry sauce large eggs cup granulated sugar teaspoon cinnamon cups whole milk cup heavy cream teaspoon vanilla extract
Streusel Topping ½ cup all-purpose flour ½ cup packed light brown sugar 1 teaspoon ground cinnamon 5 tablespoons cold butter, cut into ½ inch pieces ½ cup chopped walnuts
1. In a small saucepan or skillet melt the butter. Coat a shallow 2-quart baking dish with half of the butter. Cut half the bread slices to fit snugly in the pan. Spread the cranberry sauce over the bread. Top with the remaining bread slices cut to fit. Brush tops of the bread with remaining melted butter. 2. Whisk the eggs, sugar and cinnamon in a large bowl until well blended. Gradually whisk in the milk and heavy cream. Stir in the vanilla extract. Pour evenly over the bread in the baking dish and press down with the back of a fork to submerge the bread. Cover and refrigerate at least 3 hours or overnight. 3. Make the Streusel Topping: Combine the flour, brown sugar and cinnamon in a food processor; pulse to combine. Add the butter, a few pieces at a time, pulsing after each addition until mixture is crumbly. Spoon into a medium bowl and add the walnuts. Rub mixture with fingertips to form clumps. 4. Preheat the oven to 350°F. Sprinkle the streusel topping evenly over the bread pudding. Set the baking dish in a large baking pan and add boiling water to come halfway up the sides of the baking dish. Bake until the top is golden and the edges of the pudding are browned, 45 to 55 minutes. Let cool 15 minutes or longer before serving. Excellent served both warm and at room temperature with or without Cinnamon Custard Sauce.
cups whole milk (3-inch) cinnamon stick large egg yolks cup sugar teaspoon vanilla extract
1. Combine the milk and cinnamon stick in a small heavy saucepan and heat until small bubbles appear around the edges. Remove from heat. Cover and let stand for 1 hour. 2. Whisk the egg yolks and sugar in a medium bowl until well blended. Remove the cinnamon stick from the milk and gradually stir the milk into the egg mixture. Return to the saucepan and cook over medium– low heat, stirring gently until the mixture coats the back of a spoon and reaches 165°F to 170°F. Do not boil. 3. Set a strainer over a bowl and strain the custard. Add the vanilla. Refrigerate until ready to serve. 4. To serve, reheat in a small heavy saucepan over low heat, stirring constantly until warmed.
winter 2016 real food 31