Editor's Note: The Busy Kitchen is a Monday column written by two area chefs - Tiffany Poe and Val-arie Carter - who also happen to be mothers of young children. They explore nutrition, cooking for kids and more.
I think Christmas Eve is the most exciting day of the year ... even better than Christmas day.
I love the anticipation. I love picking up those perfect, last-minute stocking stuffers, preparing the last-minute dishes and finalizing the details for tomorrow's festivities.
But in 48 short hours, give or take, Santa will have come and gone. The over-stuffed stockings will be empty, the Christmas ham carved and served, and the gifts categorized for return or exchange.
But your holiday guests may linger, and you might be wondering what to feed them. With a little planning, you could have a meal ready to pop in the oven at a moment's notice.
Most of us have eaten dessert bread pudding, but you might not be taking advantage of the savory version.
Bread puddings and stratas are a near perfect dish because they can be made ahead of time, are quick and easy to prepare and are made with basic ingredients in your kitchen.
Made from a basic custard mixture and cubed bread, savory bread puddings are a blank canvas just waiting for your culinary creativity. Though the ingredient list might look long; remember that this is your bread, starch, protein and a little vegetable all in one.
The Breakfast Bread Pudding recipe makes a complete morning meal with the addition of a fruit salad and coffee. I found maple breakfast sausage at Siegis and used it for this particular recipe. It is delicious.
Add a green or fruit salad to the Ham and Cheese Strata and you'll have a perfect brunch, light lunch or easy Sunday supper. You may have some leftover Christmas ham and this is a perfect way to use it.
The Southwest Corn and Mushroom Bread pudding works wonderfully as a side dish with a roasted chicken or leftover ham but also stands just fine on its own. It's delicious as a vegetarian entrée and served with a green vegetable. I frequently have leftover cornbread in the freezer partly because I'm a little bit of a miser and partly because my family loves cornbread dressing. If you happen to have leftover cornbread, it would be an excellent addition to the Southwest bread pudding. Just use cornbread to replace some of the cubed bread.
Occasionally, I've prepared the Southwest Bread Pudding and the Ham and Cheese Strata in individual serving dishes to make for a more special presentation.
And, if you're watching calories, the custard mixture can be made with lowfat milk, instead of cream and whole milk. EggBeaters can be used in place of eggs.
HAM AND CHEESE STRATA
Serves 12
1 large loaf French Bread (about 1 pound), cut into small cubes
1 pound diced ham, about 2 cups (you could used shaved or chopped also)
1 small onion, small dice
1 red bell pepper, small dice
1/2 pound grated cheese, gruyere, Swiss, cheddar, fontina, etc
1 1/2 cups whole milk
1 cup heavy cream
9 eggs
2 gloves garlic, minced
1 teaspoon dry thyme
1-2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Butter for greasing dish
1. Butter a 9 x 13 baking dish.
2. Place bread cubes in dish followed by layers of ham, diced onion, bell pepper and ending with grated cheese.
3. In a large mixing bowl, whisk together milk, cream, eggs, garlic, thyme, mustard, salt, cayenne and black pepper.
4. Pour custard mixture over strata and gently push dry ingredients into wet mixture.
5. Cover with plastic wrap and refrigerate at least 4 hours or up to two days.
6. When ready to bake, remove strata from refrigeration, remove plastic wrap and allow to rest at room temperature for at least 30 minutes.
7. Preheat oven to 325. Bake strata for 40-45 minutes or until custard is set in the middle and bread is golden brown.
SOUTHWEST CORN AND MUSHROOM BREAD PUDDING
Serves 12
1 1/2 cups whole milk
1 cup heavy cream
9 eggs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons oregano
1/2 cup cornmeal
1 pound French bread, cubed (preferably stale)
12 corn tortillas cut into 1/2-inch squares
1 (8-ounce) package frozen corn (preferably shoepeg but any will do)
2 roasted poblano chiles (see note or use a 7-ounce can of green chiles)
1 small onion diced
2 cloves garlic, minced
6 ounces sliced crimini mushrooms, sautéed
1/2 pound cheese, your choice: Monterey Jack, Mexican blend, cheddar, etc
1. Butter a 9 x 13 baking dish.
2. In a large mixing bowl, whisk together milk, cream, eggs, salt, pepper, oregano and cornmeal. Fold in all remaining ingredients.
3. Allow bread to soak up custard mixture for 20-30 minutes, gently folding ingredients once or twice.
4. Pour mixture into buttered baking dish, cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
5. When ready to bake, remove bread pudding from refrigeration, remove plastic wrap and allow to rest at room temperature for at least 30 minutes.
6. Preheat oven to 325. Bake bread pudding for 40-45 minutes or until custard is set in the middle and the mixture is puffed and golden brown.
Note: To roast chiles, place them over an open flame or under broiler element in oven. Roast until chiles are blackened all over. Place in a plastic bag or wrap in plastic wrap and allow to rest until room temperature. When cool enough to handle, removed chiles from plastic. Using a paper towel, gently wipe blackened skin from chiles and discard. Removed seeds and stem. Use as needed.
BREAKFAST BREAD PUDDING
This is an excellent opportunity to use any leftover challah, brioche or panettone, instead of raisin bread. This recipe is easily doubled or halved.
Serves 8
1/2 pound sliced raisin bread, preferably stale, cut into triangles
3/4 cup milk
1/2 cup cream
4 eggs
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon sugar
1/2 pound bulk breakfast sausage, cooked and crumbled or cooked links cut into rounds
Butter for greasing baking dish
Maple syrup and powdered sugar for serving
1. Grease 9 x 9 (or equivalent) baking dish. Arrange bread triangles.
2. In a medium mixing bowl, whisk together milk, cream, eggs, cinnamon, salt and vanilla.
3. Pour egg mixture over bread. Press the bread into the egg mixture so that it soaks up as much as possible. Sprinkle sugar over soaked bread.
4. Arrange sausage over soaked bread.
5. Cover and allow mixture to stand, refrigerate at least 4 hours or up to 2 days.
6. When ready to bake, remove bread pudding from refrigerator, remove plastic wrap and allow bread pudding to rest at room temperature for at least 30 minutes.
7. Preheat oven to 325. Bake bread pudding for 20-25 minutes or until custard is set in the middle and bread is golden brown and puffed.
8. Dust with powdered sugar and serve with warm maple syrup.
Original Print Headline: Holiday guests enjoy bread pudding, strata
A native Oklahoman, Valarie Carter earned a bachelor's degree in English from Oklahoma State University and an associate of arts in culinary arts from the Art Institute of Atlanta. She, her husband and their children live in Muskogee.
