We’ve reached the last day of brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen and I hope you enjoyed every moment and walked away with some great recipes! Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. I hope you’ve had a chance to check out my Dutch Baby with Roasted Strawberries, Polenta Cake Eggs Benedict, Blueberry Cornmeal Waffles ,Blueberry Bourbon Smash and, Duck Hash and don’t forget to read about our great sponsors and enter the giveaway it’s the last day to enter!
Do you know what the next best thing about brunch is after the morning cocktail and that poached egg? The perfectly reasonable excuse to indulge in some decadent pastries and baked goods so early in the day. Half those items that come in your brunch bread basket are sugar and calorie bombs but it doesn’t mean it’s going to stop me from chowing down on them.
Oh a sugar glazed donut right after a giant plate of hash? Don’t mind if I do. What do you say? That croissant is full of chocolate, pass me two. Why yes these muffins could pass for cupcakes if topped with frosting, but they’re not so we can have them for breakfast.
Then there’s bread pudding. It’s what essentially can pass for a baked french toast. Stale bread is soaked up with a rich custard and baked off until the outside is crispy and the inside is soft and retains that custard goodness. Where does it go from a fancified french toast to indulgent dessert? When you swap out that maple syrup for caramel sauce.
As I was planning out this bread pudding, I had two things in mind. The first was to top it with bacon, bring a little savory into the sweet and make it more of a breakfast item. The second was to make it into individual portions. This way everyone gets the same amount, you know exactly how many people you can feed and the leftovers (if there are any) do become that awesome french toast the next morning.
I know, I took them to work with me for the week after making this. For the record, these are awesome cold.
Brunch Egg Dishes:
Brunch Breads, Grains and Pastry:
Brunch Fruits, Vegetable and Sides:
- Fennel-Kissed Lemon Tart with Salted Hazelnut Crust from Culinary Adventures with Camilla