Recipe: Breakfast Bread Pudding

recipe - breakfast bread pudding

day after thanksgiving breakfast recipe

savory breakfast bread pudding recipe

I’m pretty sure that stuffing is almost universally everyone’s favorite Thanksgiving side. Isn’t it obvious as to why? You take some bread, add in flavorful aromatics and completely customizable, decadent fixings (sausage! oysters! pancetta!), moisten the whole thing, and bake it until it’s soft inside and crisp on top. I mean really, what’s not to love?

I’m also pretty sure that this is the reason bread pudding is such a beloved dish. Sweet or savory, it has all the textural elements that make stuffing so great. Last weekend, Joe and I decided to make a big brunch at home and I was in the mood for something savory, comforting, and — I’ll be honest here — carb-y. I had never made him a savory breakfast bread pudding, so after a quick trip to the store, I whipped one up with chicken sausage, mushrooms, leeks, spinach, and gruyere.

The end result? Something endlessly satisfying. But also — I realized it was a perfect recipe to share this week, as you can use this same technique with leftover Thanksgiving ingredients, especially stuffing! The process is simple: mix all cooked ingredients together in a baking dish, then pour an egg custard over the top and bake. As to what you put in your savory pudding, the sky is really the limit! You can dice leftover bread, then add cooked diced sweet potato, bacon or sausage, as well as sautéed aromatics used from a stuffing or other side dish. Flavor it with herbs — rosemary, sage, thyme, whatever you have — and top it with a cheese (surely you have some leftover from a Thanksgiving cheese board?). It’s great because you can bake a single dish for a large crowd, then serve it with a simple green or fruit salad. Ta-da, post-Thanksgiving breakfast is served!

Below is my recipe for the savory bread pudding I made for us last weekend, as well as some ideas for various combinations you can try on your own. Read on for more!

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"All we wanna know is where the stars came from, but do we ever stop to watch them shine?" - Jon Bellion

Recipe: Goat Cheese Tartines with Tomato Jam and Fresh Basil

This tomato jam is my jam!

provence inspired recipe - herbed goat cheese tartines with tomato jam

fresh lavender

herbed goat cheese tartines with tomato jam

There are two things I really love about this particular recipe. One, that it’s actually two recipes I threw together because #hellodelicious. But really, you can use the two spreads separately, however you want. Two, THE TOMATO JAM. I came up with this on a whim when I had a bunch of leftover cherry tomatoes, and dear lord was it good. This tartine is only the beginning — there are so many things you could do with this sweet, savory, tomato-y spread (in fact, I’ve listed some of them at the end of the post!).

If you’re sticking with tartines, once you have the two spreads made, these open-faced sandwiches come together in a flash. They can be sliced up into smaller pieces and served alongside a cheese board or on a buffet (perfect, in fact, if you’re throwing a Bastille Day party next week!).

I’d be remiss if I didn’t show a little love to the goat cheese spread. Truthfully, I originally wanted to build this post around that specific recipe, as it’s something I have made for years. Last year, I brought it to one of my French classes, and everyone loved it so much I found myself emailing out the recipe to classmates. I figured it was high time I share it here, too! I find myself making this spread in the summertime, when it’s lemony goodness matches the weather. It’s a family favorite — I hope you enjoy it!

Here’s how to put these goat cheese tartines together. Blast the Carla Bruni (or if you need a dance party, Stromae), pour some wine, and be transported to Provence:   Read the full post +

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Images and recipes by Victoria McGinley

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Recipe: Summer Sangria, Two Ways

the easy way, and the fancy way.

recipe - summer sangria, two ways

summer stone fruit

I discovered something very important while living in New York: I like white wine sangrias a lot more than I like red wine sangrias. Don’t get me wrong, red wine sangria can be good, it’s just that in the summer time, on a warm night out on a patio with friends, there’s nothing like sharing a pitcher (or two) of crisp, cold, white wine sangria. Or, its even better cousin, the rosé sangria!

There are two ways that I make summer sangrias. One is the quick and dirty way, which I learned from Hitha a few Fourth of Julys ago. The best part about the easy way is that if you have a bottle of white or rosé in the fridge, and some frozen fruit in your freezer, you can make this in about 2 minutes (maybe less). Throw fruit into pitcher. Add wine. Stir and serve. I like this method when I’m in a rush because it still tastes good, and the frozen fruit helps keep the wine icy cold. When it melts and softens, it’s the best treat.

The fancy way (and here, I use the term fancy loosely) relies on fresh fruit, and some secret ingredients to give the sangria a little more oomph. This time of year, I love using all the beautiful stone fruit available at the market — in my rosé sangria below, I was happy to chop up fresh peaches, apricots, and plums for the mix.

What to do with all the wine-soaked fruit once the sangria is gone? Well, you can eat it, of course. But for a sweet treat, try using it as a condiment over vanilla ice cream or greek yogurt. It’d make a perfect dessert for your summer evening.

Here are my recipes for summer sangrias, two ways (easy vs. fancy!):  Read the full post +