Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
The last thing on my mind Christmas morning is breakfast. Our children
wake us up long before the crack of dawn. In years past, I've been unprepared.
After the gifts are opened and admired, we all start to feel hungry. If I
don't act quickly, the children will make a meal from the candy in their
Christmas stockings. This year I'm planning ahead. I'll prepare breakfast
the day before. For the kids, a sweet bread pudding is made with pumpkin
or dried apples depending on their preference. For the grown-ups, a savory
bread pudding is made with Canadian bacon and cheese. The most difficult
part is to remember to put the pudding in the oven when you first wake
up!
Bread Pudding Savory and Sweet
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Prep time: 25 minutes
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Cooking Time: 45-50 minutes
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Serves 4 adults and 4 children
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Cooking Spray
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2 eggs
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6 egg whites
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2 12-ounce cans evaporated skim milk
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8 cups diced sweet French bread
GROWN-UPS:
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2 tablespoons sherry
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1/2 cup freshly grated Parmesan cheese
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6 slices Canadian bacon, diced
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1-2 green onions, sliced
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1/4 teaspoon black pepper
CHILDREN:
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1/2 cup granulated sugar
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3/4 cup packed pumpkin or 1/2 cup chopped dried apples
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1 1/2 teaspoon pumpkin pie spice
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1/4 cup raisins
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Optional: Maple syrup
Coat 2 casserole dishes (1 1/2-quarts) with cooking spray. In a
large mixing bowl, whisk the eggs, egg whites, and skim milk together until
well blended. Divide the mixture between both casserole dishes.
To one of the dishes, stir in the sherry, Parmesan cheese, Canadian
bacon, green onions, and black pepper. Fold in half of the French bread until
well blended. Cover and refrigerate.
Add the sugar, pumpkin or dried apple, and pumpkin pie spice to
the other dish. Stir together until blended. Fold in the remaining bread
and raisins. Cover and refrigerate.
Bake the bread puddings covered at 350 degrees for 45-50 minutes.
Serve the sweet bread pudding with maple syrup, if desired.
GROWN-UPS
Calories 310; Calories from fat 80; Total fat 6g; Saturated fat
4g; Cholesterol 85mg; Sodium 930mg; Carbohydrate 33g; Dietary fiber 1g; Sugars
15g; Protein 23g
CHILDREN
Calories 340; Calories from fat 20; Total fat 2.5g; Saturated fat
0.5g; Cholesterol 55mg; Sodium 510mg; Carbohydrate 67g; Dietary fiber 3g;
Sugars 45g; Protein 19g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the
San Francisco Bay Area. She is a syndicated columnist for "Pleasing Picky
Eaters" and the author of The Whole Family Cookbook, Two-Tiered Meals to
Please Both Parents and Kids.. To order a copy, send check or money order
for $18.45 ($14.95 + $3.50 for shipping) to Kristene Fortier, 2033 Ralston
Ave. PMB 106, Belmont, CA 94002. Send questions or tips to
pickykids@aol.com and visit
www.healthykitchen.com for more
recipes. |
