breakfast bread pudding

1 tablespoon olive oil   
1 yellow onion, minced
1 pound bulk breakfast sausage, crumbled
10 eggs   
3 cups milk   
1 teaspoon kosher salt   
1/2 teaspoon freshly ground black pepper   
1/2 teaspoon garlic powder   
1 loaf day old brioche or country white bread, cut into 1 1/2-inch cubes (about 12 cups)
2 cups shredded sharp cheddar cheese (about 8 ounces)

1. heat the olive oil in a mediums skillet over medium-high heat.  add the onions and saute until translucent (about 7 minutes).
2. add the sausage to the skillet and brown, stirring to break up any large clumps.
3. using a slotted spoon, transfer the sausage and onions to a shallow bowl and allow to cool to room temperature.
4. in a large bowl, whisk the eggs, milk, salt, pepper and garlic powder.  stir in the bread, sausage and onion mixture, and the cheese.
5. butter a 13 X 9 inch baking dish, pour mixture into prepared baking dish and cover with foil.  let the dish sit in the refrigerator for at least 1 hour or overnight.
6. preheat the oven to 350.
7. bake the pudding, still covered, for about 45 minutes.  remove the foil and bake 10 to 15 minutes more, until browned.  serve immediately.

blueberry cream cheese rolls

 

 

2 tablespoons granulated sugar       
1 teaspoons granulated sugar       
1 package 1/4 oz active dry yeast       
2 tablespoons unsalted butter softened   
1 1/4 teaspoons salt       
1 1/4 cups milk       
2 tablespoons milk       
1 egg       
4 cups flour       
2 cups confectioners sugar       
4 ounces cream cheese       
1 10-oz jar blueberry preserves       
fresh blueberries                      

1. combine 1/4 cup warm water, 1 teaspoon granualted sugar and the yeast; let stand for 5 minutes.
2. using an electric mixer, beat the butter with the salt and the 1 1/4 cups milk and the remaining 2 tablespoons of granulated sugar until fluffy. 
3. gradually add the flour at low speed. transfer the dough to a floured surface and knead for 2 minutes .
4. place in a greased bowl and turn to coat.  cover and refridgerate overnight to let rise.
5. preheat the oven to 400.  take the dough out of the refrigerator.  grease a 9 X 13 inch baking pan.
6. on a floured surface, roll our the dough into a 12 by 16 inch rectangle.  spread the blueberry preserves on the dough, leaving a 2-inch border.  sprinkle the fresh blueberries on top of the blueberry preserves.
7. roll up lengthwise and seal the edges.  slice into 1 to 1 1/2 inch pieces and place in the pan cut sides up.
8. bake until golden-brown, 20 to 25 minutes.
9. using a electric mixer, beat the confectioner's sugar, cream cheese, and the remaining 2 tablespoons milk.
10. top the rolls immediately with cream cheese icing when fresh out of the oven.
    

what I'm cooking for tax season breakfast

as I said before, I cook breakfast and afternoon treats for mike's office on the last saturday of tax season (which will be april 11th this year and is quickly approaching). here is my plan for what I am making:

breakfast:

1. mike's biscuits
2. blueberry cream cheese rolls
3. breakfast bread pudding
4. croque monsieur bake
5. apricot twist
6. bacon quiche
7. berry milk

afternoon treats

1. chocolate hazelnut biscotti (a version of my holiday biscotti)
   
2. beer nuts
3. granola bars
   
4. spritz cookies
5. white chocolate/dried strawberry challah (a variation on my traditional challah)

tuesday's take 5 -- week #9

1. if you were a dish, what would you be?
2. it’s Friday night, and you don’t know what to cook. you opt for…
3. what's the native specialty of your home town or state?
4. what spices can you not live without?
5. what is a fictional restaurant you would like to visit

answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

garlic and rosemary monkey bread

I love making monkey bread and this is a great herbed bread that goes wonderful with chicken and pork dishes.  I served it saturday night with the balsamic pork tenderloin .

garlic and rosemary monkey bread

1 cup buttermilk
1 tablespoon plus 1 teaspoon active dry yeast (1 1/2 packages)
1/4 cup sugar
1 teaspoon kosher salt
1 cup (2 Sticks) unsalted butter, melted
3 tablespoons chopped garlic (preferably roasted)
1 teaspoon freshly cracked black pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh Parsley
3 1/4 cups all-purpose flour, sifted

1. heat the butter milk until lukewarm (but not hot).  in my microwave, this is about 1 minute on half (50%) power
   
2. transfer the warm milk to the bowl of an electric mixer fitted with a paddle attachment (alternatively, the dough can be mixed by hand in a large bowl)
   
3. add the yeast and a pinch of the sugar and let stand far about 5 minutes, until the yeast is dissolved
   
4. add the remaining sugar, the salt, and 1/2 cup of the melted butter.  add the roasted garlic, pepper, and fresh herbs and, with the mixer running on low speed, slowly add the flour, mixing for 2 or 3 minutes, until a soft dough forms
   
5. transfer the dough to a lightly oiled bowl, turn the dough to coat, and cover with plastic wrap. let rise in a warm place for about I hour. or until doubled in volume
   
6. preheat the oven to 350°F and lightly grease a bar pan (rimmed cookie sheet)

7. punch down the dough and turn out onto a lightly floured work surface.  using a rolling pin roll the dough out to a 1/4-inch thickness
   
8. place the remaining 1/2 cup melted butter in a shallow bowl.  with a pizza cutter or a sharp knife, cut the dough into 1 by 2 inch pieces.  dip each piece of dough into the melted butter and arrange the on the bar pan, slightly overlapping each piece
   
9. let rise in a warm place, covered with a damp towel, for 20 to 30 minutes
10. transfer to the oven and bake for about 20 minutes, or until golden brown.  brush the top again with any leftover butter