Yummy, Yummy, Yummy

We tried some delectable new recipes this holiday season and I want you all to benefit from these finds.

Baked French Toast with Apples and Caramel Sauce (courtesy of our new friends Ryan and Heather and AllRecipes)
The consistency of the finished recipe will be similar to bread pudding. A glass baking pan will help prevent the toast from sticking. Makes 18 pieces (12 servings). This recipe must refrigerate overnight, so work that into your planning and prep time.

Ingredients
1 (1 pound) loaf French bread sliced
6 eggs
1 1/2 cups skim milk
1/3 cup white sugar
1 Tbsp. vanilla
6 apples (peeled, cored and sliced)
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. white sugar
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup margarine, melted
1/2 cup brown sugar
2 tsp. vanilla

Directions
1) Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9 X 13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 Tbsp. vanilla. Pour egg mixture over bread slices.

2) Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg and 2 Tbsp. white sugar over apples. Cover and refrigerate overnight (yes, it takes awhile, but it is absolutely worth it!).

3) After mixture has refrigerated overnight, preheat overn to 350 degrees F or 175 degrees C.

4) Bake toast in preheated oven until golden brown, about 1 hour.

5) While toast is baking, prepare caramel sauce by combining 1/2 cup white sugar, flour and melted margarine in a small sauce pan. Stir in brown sugar, 1/2 cup skim milk and 2 tsp. vanilla. Cook until thick, stirring often.

Serve French toast hot with warm sauce...you will love it!

Sausage Stuffing (we got this recipe from one of the church missionaries serving here in Lima - this is his Mom's recipe, and I know it is good, because despite the fact that many of the ingredients were unavailable here, it still was delicious!)

Ingredients
1 lb. pork sausage
1 cup diced onion
1 cup diced celery
1/2 cup butter, melted
16 oz. bag/box seasoned stuffing breadcrumbs
2-3 cup chicken or turkey broth
1 tsp. poultry seasoning
1-2 cup water
1/2 tsp. cayenne pepper (optional)

Directions
In large skillet brown sausage. Add onion and celery and saute until onion is translucent. Stir in melted butter and broth and bring to a boil. Remove from heat. Spread breadcrumbs in 9 x 13 pan and sprinkle with poultry seasoning and cayenne pepper. Pour broth mixture over breadcrumbs. Mixture should be moist, but not wet. If necessary, add water to achieve moist consistency. Bake at 350 degress for 30 minutes or until brown.

Sweet Potato Souffle

Ingredients
3 cups cooked Sweet Potatoes/Yams mashed
1 cup sugar
1 Tbsp. Vanilla
2 eggs
1/3 stick butter
½ cup milk
Beat all together

Topping Ingredients
1 cup brown sugar
1 cup pecans halved or coarsely chopped
1/3 cup butter, melted
1/3 cup flour
Mix well

Place the sweet potato mixture into a cooking dish. If you like a thin layer of sweet potatoes do a large dish, if you like a lot of the Sweey Potato taste do a smaller dish. I doubled this recipe and put it in a 9 x 13 pan. Sprinkle the topping over mixture and cook at 350 for 25 minutes. Enjoy, you will be a believer in Sweet Potatoes after this, we had this for Thanksgiving and Christmas and licked to dish!

And finally, in response to our experience with the Panettone, my sister told me that Rachael Ray makes bread pudding with leftover Panettone, interesting. In spite of the fact that bread pudding is one of my absolute favorite things, I resisted the urge to buy still more Panettone and make this recipe. Sounds delicious though, if a little involved. Please note, once upon a time I made bread pudding using leftover brownies and hamburger buns -- it was scrumptious. My point being that if you find yourself with an abundance of Panettone (or just about any bread or cake like product) in the future and you are not a fan of nog homemade or otherwise, know that any bread pudding recipe will work and wow your guests and loved ones alike.

Eggnog-Panettone Bread Pudding

Ingredients
1 loaf Panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cups sugar
2 cups half-and-half
1/4 cup rum
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon freshly grated nutmeg
Vegetable cooking spray

Directions
Preheat oven to 475 degrees F.
Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the Panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed Panettone in a large mixing bowl.

For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.

Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.

Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.

Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

Happy Eating!