french toast bread pudding with berry maple syrup

French toast bread pudding is comfort from your head to your toes. This recipe is all of the things we love about french toast - creamy, sweet, rich, cinnamon-y, and warm warm warm - but it's soaked and stirred and baked in casserole form! Bread pudding is a go-to for me so often when I have a house full of family or company because it serves as breakfast or dessert! It can be served fresh out of the oven or easily reheated. And it just scratches all of my comfort food itches! This french toast bread pudding is ladled with a rich berry maple syrup that can be made ahead and reheated. You’ll want to make this for your people when the temperatures drop and you need to feel warmth from the inside out!

FRENCH TOAST BREAD PUDDING

with BERRY MAPLE SYRUP

Serves 8 or more

1 (14-16 ounce) loaf of French bread

8 large eggs

1 cup sugar

2 cups whole milk

1 ½ cups heavy whipping cream

2 tablespoons vanilla

2 teaspoons cinnamon

½ teaspoon salt

Unsalted butter for the pan

-for the berry maple syrup-

1 (16-ounce) bag frozen blackberries or blueberries, thawed

4 tablespoons lemon juice

4 tablespoons sugar

Pinch cinnamon

1 ½ cup maple syrup

Preheat the oven to 350F. Slice the ends of the bread off and discard. Slice the bread into 1” slices, then cut each slice into quarters. Put the cubed bread pieces into a large bowl. In another bowl, whisk the eggs to combine. Whisk in the sugar until combined. Then whisk in the milks, vanilla, cinnamon and salt. Pour the cream mixture over the bread cubes, stirring and folding them gently to soak well. Allow the bread mixture to soak for 10 minutes, then stir and soak another 10 minutes. Generously butter the bottom and sides of a 9x13 casserole dish or or deep oval baker. Pour the mixture into the dish, carefully distributing it evenly in the pan. Set the pan inside a larger pan filled with enough warm water to come up about halfway. Loosely cover with foil. Bake for 30 minutes, remove foil, increase oven to 375F, and bake another 10-15  minutes or until the french toast casserole is golden brown and puffed up. The center should be moist and custardy but not sloshing wet. Carefully remove from the oven, remove the pan from the water.

Allow to cool for 10 minutes before serving.

In a medium saucepan, combine blackberries, lemon juice and sugar. Bring to a boil and allow to cook for 10-15 minutes, stirring gently on occasion until the juices begin to thicken a little bit. Remove from the heat. Stir in pinch of cinnamon and maple syrup. May make syrup a few days ahead, stored airtight in the refrigerator.

lemon blueberry crumb bars

Oh my word. These crumb bars. All of the things I love. Buttery, shortbread-y crust. Sweet fruity filling. And tart, zest-y lemon goodness! I made this recipe on my cooking show not long ago, and I had a gal tell me she made a pan that her family ate entirely! So she went back to the market and made a second pan for the next day! They’re just that good, and they're equally suitable for breakfast or dessert! You will want to let them cool 1000% in order to cut them because similarly I had a report from another gal that she rushed the cool so the bars fell all to pieces. Don’t be that gal. Be the first gal. And make two perfectly awesome pans!  Enjoy!

LEMON BLUEBERRY CRUMB BARS

Makes one 9x13 pan

-for the crumb-

1 cup sugar

3 cups flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

Zest of one lemon

1 cup cold butter, cut into small cubes

1 large egg

-for the berries-

Juice of one lemon

½ cup sugar

4 teaspoons cornstarch

4 cups blueberries

Set the oven to 375F. Line a 9x13 pan with parchment with enough parchment overhanging to lift out the entire pan of bars once cooled.

In a bowl, combine the sugar, flour, baking powder, salt, cinnamon, and zest. Using a pastry cutter, cut in the butter and egg until a crumbly mixture forms. Gently press half of the mixture into the bottom of the pan.

In a separate bowl, mix together the lemon juice, sugar, and cornstarch. Carefully fold in the blueberries. Sprinkle the blueberries over the bottom crust, using your fingers to evenly distribute. Cover the berries with the remaining crumb mixture. Bake for 45-50 minutes or until the crust is golden and lightly browned. Remove from the oven and allow to cool entirely. Don’t rush the cool or the bars won’t cut cleanly.

In a small bowl, mix together the juice of one lemon, 1 tablespoon of milk, and enough powdered sugar to make a drizzly glaze. Carefully lift the entire slab of bars out of the pan using the parchment sheet overlap for lifting. Drizzle the glaze off the end of a spoon over the entire pan just before cutting and serving.

ham, leek, and gruyere breakfast bake

It's the season for hosting company! This breakfast bake is not only perfect for morning, but also brunch, or even a light lunch or supper! Such a win-win all the way around!

I love all things even remotely related to the bread pudding family! This savory bread pudding-ish bake is creamy, cheesey, bready, smokey, and buttery with sauteed leeks. OH MY! Make ahead and reheat on low covered in the oven or even microwave a portion. No fuss, beautiful, and divinely good! Happy hosting!

HAM, LEEK, AND GRUYERE BREAKFAST BAKE

serves about 6

1 1/2 cups leeks, sliced 1/2" thick and rinsed

2 Tablespoons butter

6 cups hearty bread, cut in 1" cubes

1 cup chopped ham steak or leftover holiday ham

1/4 cup chopped scallions, green parts

3/4 cup shredded gruyere

several teaspoons fresh thyme leaves

2 eggs

3 cups whole milk

grated nutmeg

Preheat oven to 350F. Toast cubed bread pieces for 15 minutes or so until lightly browned. Remove from oven.  While bread toasts, rinse leek rings by floating them in a large bowl of cold water. Use hands to separate rings and swirl around in water to remove any dirt. Pat most of the water off of the rings. In a skillet over low heat, sprinkle leeks with a pinch of salt, and saute leeks in butter until tender, about 15 minutes. In a large bowl, dump the bread cubes, the sauteed leeks, scallions, ham, and thyme. In another bowl, whisk together eggs, milk, and grated nutmeg. Add a pinch of salt and pepper. Pour over the bread mixture, toss to coat. Stir in 1/2 cup gruyere. Let stand 15 minutes.

Butter a 9x9 pan or a deep pie dish, then pour the mixture in the pan. Spread around using your fingers, tucking in pieces and gently pressing down so bread is mostly covered in the cream. A little top layer of bread is fine above the cream layer. Sprinkle top with 1/4 cup gruyere and bake 50-60 minutes until golden brown and bubbly.

drunken raisin bread pudding with whiskey cream sauce

There is a reason that they sing about figgy pudding in Christmas carols. Because it's amazing and rich and perfect for every holiday reason in the world!

Dinner party? Check.

Taking dessert to a gathering? Check.

Curling up and watching a movie by the fire? Check.

Breakfast? Check.

Blustery night? Check.

Itching for something shamefully good? Check.

See? So many reasons to love this Drunken Raisin Bread Pudding with Whiskey Cream Sauce. (Yes, whiskey. Run the liquor store on Wednesday nights when your Baptist friends are at choir practice. HA!) (I have Baptist in my genes, so I can rightfully poke fun.)

Back to this comfort dish! Rich and creamy. Warm and cinnamony. Sweet and boubon-y. Toasty and mushy. 

And the sauce. No more words needed, y'all. And I meant that. 

Here's the recipe. 

Oh, and click HERE to watch me make this on my cooking show with additional tips and instructions! 

DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE

Makes one 9x13 pan

1 loaf of french or Italian bread, torn (about 6 cups of bread)

⅔ cup golden raisins

2-3 Tbs bourbon

1 Tbs unsalted butter

2 cups heavy cream

4 cups whole milk

6 large eggs

1 ¾ cups brown sugar

4-5 teaspoons good vanilla

1 ½ teaspoon ground cinnamon

½ teaspoon ground nutmeg or freshly grated which I love

¼ teaspoon salt

Preheat oven to 250F Place torn bread on a baking sheet in the oven for about 15 minutes to dry so the bread won’t become soggy when it soaks. While the bread bakes, heat the raisins and 3 Tbs bourbon in the microwave for about 30 seconds; remove and allow raisins to soak. Remove the bread from the oven, and turn oven to 350F. Place bread in a very large bowl. Grease the bottom and sides of a 9x13 casserole or a 3qt baker with butter. Set aside.

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl preferably with a pour spout. Whisk to mix and pour the cream mixture over the bread. Stir to combine. Allow the mixture to sit at room temperature for 20 minutes or so.

Transfer the bread mixture to the buttered casserole dish. Place the casserole dish inside a larger pan and fill half-way up the sides with the hottest tap water available. Cover loosely with foil, tenting so as not to touch the top of the bread pudding. Cut a few slits in the top of the foil to allow steam to escape. Bake 45 minutes covered, then remove foil and bake another 30-45 minutes more until the bread pudding poofs up. Carefully remove from the oven, remove the pan from the water bath, and allow to cool. Serve warm or at room temperature. While it’s cooling down, make the sauce.

WHISKEY CREAM SAUCE

2 cups heavy cream

½ cup whole milk

½ cup granulated white sugar

2 Tbs cornstarch

¼-½ cup bourbon or whiskey of your choice

Pinch salt

2 Tbs unsalted butter

In a 1 qt saucepan over medium heat, combine the milk, sugar, and cream. Place the cornstarch and ¼ cup of bourbon in a small mixing bowl and whisk to blend, making a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook 5 minutes, stirring occasionally. Remove the sauce from the heat, add the salt and stir in the butter. Taste and add more bourbon if you’re brave enough. Store sauce and bread pudding separately and covered in the refrigerator.

*adapted from Emeril Lagasse recipe*

bananas foster crepes

You know those nights when you want a little something light and a little something rich and a little something luscious and a little something warm but a little something cold. THIS IS IT! Bananas foster crepes hit the spot all the way around. The crepe batter is simple and can be made ahead. You can use a real honest-to-goodness crepe pan (from Euna Mae's of course!) OR you can use your best nonstick skillet to make these beautiful little crepes. Then whisk and warm the most mouthwatering sauce of butter, brown sugar, lemon, cinnamon, pecans and bananas AND OH MY! The prettiest and most fabulous dessert ever! Use this crepe recipe for all kinds of other toppings and fillings! Nutella and strawberries! Mint chocolate chip ice cream and hot fudge! You name it. Yum any way you look at it! Watch the episode HERE full of tips and techniques on making crepes!

 BANANAS FOSTER CREPES

{for the crepes}

2 large eggs

¾ cup milk

½ cup water

1 cup flour

3 Tbsp melted butter, cooled

1 tsp vanilla

3 heaping Tbsp powdered sugar

In a blender, combine all ingredients. Pulse about 10-15 times until mixed. Refrigerate for an hour or up to 2 days.

When time to prepare, heat a crepe pan or a nonstick skillet over medium low heat. With pan lifted off of the heat, ladle batter in pan, swirling quickly to cover the bottom of the pan. Set pan down on heat, and cook until the edges of the crepe start to barely brown and turn paper, just starting to lift away from the pan. Gently run a utensil around the edge of the crepe, loosening it from the pan. Fold in half, then half again. Slide off onto parchment sheets, silicone mat, or dessert plate. Repeat with all batter until you have approximately 8 crepes.

{for the bananas foster}

¼ cup unsalted butter

⅔ cup dark brown sugar

Juice of one lemon

1 tsp of rum extract

2 Tbsp water

1-2 tsp vanilla

Splash of heavy cream

4 bananas, cut in half and then lengthwise

Sprinkle of cinnamon

Chopped pecans

Work quickly; have everything prepped and ready to go!

In a large skillet or pan with high sides, melt butter and stir in dark brown sugar over medium low heat. Quickly stir in lemon juice, rum extract, water, vanilla; and stir well to combine, making sure brown sugar is dissolved. Splash in cream and stir. Mixture should be smooth and barely simmering. Lay banana quarters in slowly simmering sauce and spoon warm sauce over bananas, just heating them through. Don’t cook too long or the bananas will get mushy! Just before serving, sprinkle with cinnamon and stir in chopped pecans.

Spoon warm bananas and sauce over crepes and top with vanilla bean ice cream. 

sour cream blueberry streusel muffins

When I say that we inhale these muffins, I mean we. inhale. these. muffins. I have to double the batch if I want them to last for any length of time. These sour cream blueberry streusel muffins will knock your socks off. And they're a breeze to mix up! The sour cream gives them an incredibly moist texture. There's cinnamon and just the right amount of salt. The berries burst when they bake making the muffins not only pretty but also tart and sweet! And the crumb topping is what truly puts these muffins in a category all their own! Click HERE to watch the Cooking Today episode with step-by-step instructions on how to make these beauties PLUS a fun little DIY on making easy parchment liners!

 SOUR CREAM BLUEBERRY STREUSEL MUFFINS

{makes 12 muffins}

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg, room temperature

1/3 cup milk

1 teaspoon vanilla

1/3 cup sour cream

1 cup fresh blueberries

-for the topping-

1/2 cup white sugar

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/8 teaspoon salt

1/4 cup unsalted butter, cubed and soft

Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.

To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.

For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!

Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!

spinach mushroom frittata with bacon

Eggs are easily one of the most reliable go-tos at my house. We always have them, they're not expensive, they cook fast, and we can easily come up with something to mix in with them for a hearty, yummy dish! Thus, my undying love for the frittata.

The first time I made a frittata (by the way, I have to google every time to see if it's two t's first or second) I needed breakfast for some surprise company; and I went to my crisper drawer and my pantry to figure out what I could pull together! And ta-da! It was delicious! Listen, if you add cheese and salt to eggs plus a few more add-ins, then you're sure to have something delicious! 

And don't let the word frittata scare you. It sounds so fancy - like it'd be hard to make - but y'all, I'm telling you, it's a breeze!

What separates a frittata from a quiche is the crust. By removing the crust, a frittata cooks really quickly! A crust adds a wholelotta of work and bake time. AND this little number can be served for breakfast, lunch, or dinner in about 20 minutes! How many more reasons could there be to love frittata?! Hip hip hooray!

With that said, when At Home in Arkansas magazine asked me to put together a brunch menu for their September issue, I knew frittata would make the list for all of the reasons I just said! I loaded this particular frittata with some of my absolute favorites - earthy sauteed mushrooms, sweet tender onions, fresh wilted spinach, and salty bacon because (altogether now) "Bacon makes everything better." With a heapin' load of shaved parmesan cheese melted in, this frittata is a sure-thang! And let's be clear, this recipe feeds an army. If you need to feed fewer, then just adjust accordingly.

Here's to eggs and ease and company (and bacon!)

SPINACH MUSHROOM FRITTATA WITH BACON

{makes one 12-inch cast iron skillet or oven-safe, nonstick skillet}

12 large eggs

1/2 cup whole milk

1/2 tsp nutmeg

1 tsp salt

1 tsp pepper

6 slices of bacon

1 medium sweet yellow onion, chopped

1 small carton of fresh sliced mushrooms (about 2 cups)

Approximately 8 cups of fresh spinach, rough chopped 

Red pepper flakes to taste

1 cup freshly grated parmesan

Crack eggs into a large bowl, and whisk in milk, nutmeg, salt and pepper. Whisk them well for a  minute til well combined and fluffy. Set aside. Preheat oven to 400.

Cut bacon into pieces and saute over medium heat until crispy. Remove with a slotted spoon and let drain on a paper towel-lined tray. Discard the bacon grease. 

Swirl a little oil in the bottom and up the sides of the pan then add the onions and mushrooms, season with more salt and pepper, and saute until they are tender and have good color. Pile half of the spinach into the skillet and stir, allowing to wilt enough to add the other half of the spinach. Stir until wilted and mixed in with the onions and mushrooms. Taste for seasoning. Stir in crispy bacon pieces and a few shakes of red pepper flakes. Spread the filling around the pan to cover the bottom of the pan without packing it down. The filling should still be lose. Sprinkle with 1 cup of parmesan all over the filling.

 Pour eggs into the skillet and rotate pan to make sure the eggs cover all of the filling. Allow to cook over medium heat on the stovetop for about 3 minutes or until the sides of the eggs just begin to set.  Bake at 400 for 8-10 minutes or until tanned on top, not brown. The eggs should be custard-like, not firm, with a little bit of jiggle to them. If you insert a knife right into the center, look just inside the slit and see if egg liquid runs into the slit. If so, then bake a little bit longer. 

Remove and garnish with more parmesan, a few reserved bacon pieces, chopped red grape tomatoes, and parslay.

If your skillet is non-stick, then you may loose the frittata from the pan and slide it out onto a plate. Or you may cut and serve wedges right out of the pan. 

BONUS RECIPE FOR APPLE BROWN BETTY ON THE AT HOME IN ARKANSAS BLOG

 

cranberry almond granola + a magazine feature

I had the wonderful opportunity of being featured in our state's largest home & lifestyle magazine talking all about how I love to host people in my home! It was a big BIG treat to be asked by At Home in Arkansas, not only because it was so nice of them, but also because I could talk about feeding people all day long!

At Home and I really wanted to show y'all easy "entertaining" and how to create a welcome home for your guests. And part of what I wanted to share were some beautiful, delicious recipes that are perfect for weekend breakfast or brunch on Saturday or Sunday mornings when you and your company are having coffee and getting your day started together! So many of the recipes can be made ahead! (YAY for that!) And the recipes also are easily reheated or served at room temperature which is another big YAY! I don't know about your company, but mine all roll in at different times and wake up at different times and are hungry at different times. So the brunch menu that is featured in At Home can be made altogether for one big spread OR the dishes can be made individually whenever and however. It really is an easy put-it-together-to-meet-your-entertaining-needs list of daytime recipes! 

Over the course of the next couple of weeks, I'll be sharing some of my favorite (featured) weekend company brunch recipes here! And to kick it off I'm starting with this homemade cranberry almond granola that I eat like crazy! I even made it last weekend for the central-Arkansas Hannons who stayed at our house! Spoon it over vanilla greek yogurt and toss in a few fresh blueberries AND OH MY GOODNESS. The honey, vanilla and cinnamon are so warm. The dried cherries are chewy and tart! And I could run away with slivered almonds. So good.  

HOMEMADE CRANBERRY ALMOND GRANOLA

3 cups rolled oats (not quick-cook)

3 Tbls. dark brown sugar

1/2 tsp. cinnamon

1/2 tsp. salt

1/3 cup honey

1/4 cup vegetable oil

1 tsp vanilla

3/4 to 1 cup dried fruit (I use dried cherries or cranberries)

3/4 cup slivered almonds

Preheat the oven to 325 degrees.

In a large mixing bowl, combine oats, brown sugar, cinnamon, and salt; mix well.

In a small microwaveable bowl, combine honey, oil, and vanilla. 

Heat for 30 seconds or just enough to melt the honey mixture for pouring.

Drizzle the warm mixture over the oats, then stir in the dried fruit and almonds. 

Stir it all up really well!

Spread in an even layer on an aluminum sheet pan, and bake for 10 minutes.

Remove from the oven, stir gently, and return to the oven for another 10 minutes.

Remove from the oven, stir gently, and turn the oven temperature up to 375 degrees.

Return the pan to the oven for a final 5-8 minutes to add a little crisp to the granola. 

Watch (and smell) for the granola making sure it doesn't burn!

It should be a little bit crisp and still a little bit chewy. Yum, y'all!

Pour granola out onto the counter lined with parchment paper sheets and let it cool.

Store in an airtight container. Shake or stir to loosen when you're ready to eat it! 

LOVE, WELCOME, SERVE!

sour cream blueberry streusel muffins

Friday is National Blueberry Muffin Day! And boy, do I have a treat for you! I have shared this recipe over the years with many of you via Facebook, email, and late-night text (begging for the recipe...you know who you are, Beth Davies), so I figured it was time to share it on Euna Mae's for the world to see. I feel like singing, "Go tell it on the mountain..." You will too, I feel sure.

Not only are these fresh blueberry muffins melt-in-your-mouth good with brown sugar and cinnamon, and moist and tender from the sour cream, but they are show-stoppers! They are beautiful when they're baked! Your people will think you've been to a fancy bakery to pick up breakfast. But oh no! You made these masterpieces yourself! You'll be so so proud of yourself when they're finished! They're practically dessert!

One of my favorite ways to make and share these muffins is to bake them in unbleached, natural baking papers (from Euna Mae's, of course) in a brand new muffin tin, let them cool completely, then wrap them in cellophane with a big, gathered poof tied in ribbon, and give them as a gift - pan and all! Doesn't that make a great sharing batch? Read about sharing batches HERE!

So get your berries - whether farm-fresh or grocery - and stir up a batch this weekend! 

Love, welcome, serve.

Amy

 

 -click here for printable recipe-

SOUR CREAM BLUEBERRY STREUSEL MUFFINS

{makes 12 muffins}

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg, room temperature

1/3 cup milk

1 teaspoon vanilla

1/3 cup sour cream

1 cup fresh blueberries

-for the topping-

1/2 cup white sugar

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/8 teaspoon salt

1/4 cup unsalted butter, cubed and soft

Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers. 

To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside. 

 

For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Pour vegetable oil into a 1 cup measuring cup; crack the egg in the oil and add enough milk to fill the cup. Mix this liquid/egg mixture with the flour mixture. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Fill muffin cups just below the top, and sprinkle - I mean, heap on -  the crumb topping mixture!

Bake for 20 minutes, then check them in 2-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully life out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!