Breakfast Stuff

Eggy stuff
Originally uploaded by kel h

this is an old family tradition for Christmas Morning that my dad got from one of the wives of his fellow coaches back when he coached hockey for NT back in the day

Ingredients

I lb breakfast sausage, browned

6 slices bread toasted and buttered on both sides

6 eggs beaten

1 tsp mustard

2 cups half and half

1 1/2 cups shredded cheddar

placed buttered toast in 9x13 pan

spread crumbled browned sausage over the toast

cover with cheese

mix eggs, mustard and half and half well

pour mixture over toast

refrigerate for at least 6 hours

bake 40-50 min at 350

Since I'm a vegetarian I like to use veggies instead of sausage.

Cinnamon Bun Bread Pudding

Cinnamon Bun Bread Pudding
Originally uploaded by kel h

I got some Cinnamon Bun Bread in my Trader Joe's charity pick up. It was a bit stale, so I decided to make bread pudding out of it. I used Paula Deen's recipe, but I forgot to account for the fact that it was already sweet, so I'm posting it with the sugar cut in half (and a few other changes). I also made a simple cream cheese glaze.

Ingredients

1 cup granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed cinamon raisin bread that is stale
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
2 tsp cinnamon
1 tsp nutmeg
2 tsp maple syrup

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, spices, syrup and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Frosting
1/2 pkg cream cheese
1 c powdered sugar
1/2 cup milk
1 tsp maple syrup

combine cream cheese and sugar
add milk and syrup until smooth

ratatouille panzanella

ratatouille panzanella
Originally uploaded by kel h

Ratatouille is a rustic french vegetable dish. Panzanella is a rustic Tuscan bread salad. I saw Bobby Flay make a grilled ratatuille the other day, and when I got a giant eggplant in my CSA share last week, the idea for this recipe was born

Ingredients;
1/2 of one large eggplant cut into 1 inch cubes
1 zucchini cut in half and sliced into one inch half circles
1 summer squash cut in half and sliced into one inch half circles
2 small red onions cut in halves and cut into quarters
4 roma tomatoes cut into four slices each
1 lemon zested and juiced
1/3 to 1/2 olive oil
2 cloves garlic grated
1/2 tsp thyme
I sprig basil sliced into strips
1/4 cup chopped fresh parsley
1/2 tsp oregano
salt and pepper
1 small baguette or four small dinner rolls (stale) Should be a type of bread that will hold up to soaking
1 ball fresh mozzarella cut into small cubes

Directions
Make a vinaigrette out of the olive oil, lemon zest and juice, garlic clove, salt, pepper, thyme and oregano.
toss veggies in about half the vinaigrette and either put on skewers and grill or roast in the oven at 400 for half an hour turning once.
cut the bread into cubes and toss into the rest of the vinaigrette.
Add the fresh herbs and cubed cheese
Let the roasted vegetables cool for a bit until they are warm, then toss with the bread and cheese
can be served warm or cold