Holy Saturday brunch

The cooking continues this weekend ... a lovely afternoon brunch where I was finally able to test my ability to recreate the amazing bread pudding muffin I experienced at Little Nest.  I started off using the base recipe from the Grand Central Bakery cookbook, and added the additional flavors I wanted. My only complaint about my muffin, although delicious, was that I didn't quite get the crusty exterior I was going for. Perhaps baking longer at the recommended heat, or letting the bread soak for less time (or having bigger bread chunks of more stale bread).

I also made a version of the quintessential breakfast egg casserole. The best thing about both of these recipes is they can be ASSEMBLED THE NIGHT BEFORE!!! And just hang out in the fridge until morning time or brunch time when you are ready to bake them!

Orange Blossom-Pistachio-Chocolate Bread Pudding Muffins
(makes 16 muffins)
1 lb crusty artisan french bread
1/2 tsp cinnamon
6 eggs
1 1/2 c. whipping cream
1 1/2 c. milk
2/3 c. sugar
2 tsp orange blossom water
1.5 -2 oz roughly chopped semi-sweet chocolate (I used Bakers)
1/4 - 1/3 cup chopped unsalted pistachios
1/4-1/2 tsp salt*  (the original recipe did not call for salt, nor did I add it, but I think it would be a good addition!)

1. Cut or tear bread into 1" chunks. Toss with cinnamon in a large bowl.
2. Beat eggs, sugar, cream, milk, and orange blossom water together. Pour over bread. Stir to coat bread.
3. Mix in chocolate and pistachios. Cover and refrigerate for at least 4 hours, or overnight.
4. Preheat oven to 325 degrees F. (I removed the batter from the fridge about 30 min before baking to let it come to room temperature).
5. Line muffin tin with paper cups and scoop batter into tins. The batter should be mounded up (and the muffin tins very full since the muffins won't rise at all).
6. Bake for 40-50 min until crusty on top and muffins are cooked through.

Breakfast Egg Casserole 
6 - 10 pieces of bread
6 eggs
3 c. milk
1 tsp mustard
1 tsp salt
(pepper if desired)
1 chopped green bell pepper
chopped basil
~ 1/4 c. rehydrated sundried tomatoes
1 package veggie breakfast sausage
1 1/2 - 2 c. grated cheddar cheese

1. Grease a 9 x 13" baking pan. Tear bread into chunks and cover the bottom of the pan.
2. Beat eggs, milk, mustard and salt until smooth. Set aside.
3. Layer the bell pepper, basil, sundried tomatoes, breakfast sausage over the bread and top with cheddar cheese.
4. Pour egg mixture evenly over the ingredients in the pan.
5. Cover and refrigerate overnight.
6. Remove 30 min prior to baking and preheat oven to 350oF. Bake for 40-50 min until cooked through in the centre and egg mixture has become puffy/golden brown on top.

These are just suggestions; you could add a variety of vegetables and spices like corn and jalapenos, or green onions, or feta, etc to the egg casserole instead!