Wednesday, August 31, 2011
Baked French Toast Casserole with Pecan and Wild Blueberry Topping Recipe
Cook Time: 1 hr Prep Time: 1 hr
Yield: 12 servings Inactive Prep Time: 8 hr
1 (16 oz) loaf supermarket French or Italian bread, sliced into 1-inch pieces
1 tablespoon unsalted butter, softened (to coat baking dish)
8 large eggs
2-1/2 cups whole milk
1-1/2 cups heavy cream
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1-1/2 tablespoons light corn syrup
1 cup pecans, chopped coarse
1 cup wild Main blueberries (can substitute regular blueberries)
1. Casserole: Spread the bread cubes in a baking pan and bake for 15 minutes or until dry and hard at 325 degrees. Pull out of oven to cool.
2. Butter a 13 x 9 inch baking dish and pack the dried bread cubes into it. Whisk the eggs in a large bowl until combined. Then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Cover the entire mixture with plastic wrap and push the bread down into the egg mixture until soft and well coated. Refrigerate overnight.
3. Topping: Stir the butter, brown sugar, and corn syrup together until smooth and then stir in the pecans. Wrap in plastic wrap and also refrigerate overnight.
4. Bake and serve: Unwrap the casserole and bake in a preheated 350 degree oven for 45 minutes. Pull out and sprinkle the blueberries on top, then the pecan topping mixture and bake for another 15 minutes until golden brown and bubbling. Serve immediately with warmed maple syrup.
Brought to you by The Buttonwood Inn
Monday, August 8, 2011
Pesto Cheese Dip
•1 cup Sargento® Ricotta Cheese, any style
•1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan or Parmesan & Romano Cheese
•1/3 cup prepared pesto sauce
•1/4 tsp. salt
•1/4 tsp. pepper
•1 large red or yellow bell pepper, cut into chunks
•6 oz. baby pattypan squash or zucchini squash, diagonally sliced
•4 oz. broccoli florets
•1 head Belgium endive, separated into spears
•2 oz. sugar snap peas or snow pea pods
1.Combine cheeses, pesto, salt and pepper in a medium bowl; mix well. Transfer mixture into a decorative bowl and chill at least 30 minutes or up to 8 hours before serving.
2.Arrange vegetables on a platter and serve with dip.
Posted in Recipes | Tagged Pesto Cheese Dip