Onion Skin Egg Dye

12 medium eggs at room temperature
12 onions
3 tablespoons white vinegar
2 teaspoons olive oil, or other edible oil (optional)

Save onion skins in an open container (so the moisture can escape) for a couple months.

In a stainless steel saucepan, boil 4 1/2 cups water, onion skins and vinegar. When it boils, turn heat down to low and simmer, covered, for 30 minutes. Remove from heat and let cool to room temperature.

Pour mixture through a fine-mesh strainer into another stainless saucepan, or into a bowl then back into the original pan if that’s all you have.  Remember to use a stainless steel pan to avoid staining. Arrange the room-temperature eggs in the pan in one layer and carefully pour the cooled dye over them.

Bring liquid to an easy boil over medium heat. Then reduce to low and cover. Simmer for 10 minutes, then start checking for color by gently raising an egg out with a slotted spoon. It may take up to 20 minutes to get the right color. Do not cook for more than 20 minutes. (If, after 20 minutes, the eggs are not a deep enough color, remove pot from heat, cool to room temperature, then place in refrigerator until desired color is reached.)

Remove eggs with a slotted spoon and cool on racks. When cool enough to handle, massage in a little olive oil to each, then polish with a paper towel. Keep in refrigerator until time to eat (or hide.)

The eggs pictured are made with mostly yellow onion skins.

Easter Quiche

I used this formula from Sally's Baking Addiction:

4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 teaspoon each salt and pepper*
up to 1 cup shredded or crumbled cheese (see recipe note)
up to 2 cups add-ins


Our add-ins were bacon (Costco precooked bits), a bag of spinach (steamed and wrung dry in a piece of cheesecloth and chopped), and smoked Gouda.  I made this one without a crust and it was fine.  Even better, in a way.  I'd definitely do this combo again.

For the second one I used about 3/4 cup asparagus, finely chopped red peppers, and mushrooms, all sauteed a little, and with cheddar.  This one needed either a bolder cheese or some additional seasoning, but was still fine.

I mixed both the night before and left the filling in bowls until I needed it.  It worked well.
I used the cream and milk recommended here.  Logically, it seems like just a cup of 1/2 and 1/2 would be just as good, but I feel like the cream gave it an especially good texture.
Also, fwiw, the one with a crust took a little longer than the crustless one.

Bake @ 350 for about 50 minutes.

GF Angel Food Cake

This mix from Aldi gets two thumbs up, even from the pro-gluten crowd!
It does require a dozen egg whites, so the texture is right on.

Crock Pot Breakfast Bake

This is a perfect method for Sunday brunch!

Cooking spray, for slow cooker
12 eggs
1/2 c. milk
1/4 c. finely chopped chives
salt
pepper
2 c. shredded Cheddar
1 lb. baby potatoes, thinly sliced 1/8" thick
10 slices bacon, cooked and chopped
1/2 c. thinly sliced red onion
1 c. chopped red bell pepper
Chopped parsley, for garnish

DIRECTIONS

• Whisk together eggs, milk, and chives; season with salt and pepper. Stir in cheese.
• Lightly grease a 5- or 6-quart crock pot. Layer half the potatoes, bacon, red onion, and red peppers, then the rest of the potatoes. Pour in the egg mixture.
• Cover and cook on low for 4 to 4 1/2 hours. Garnish with parsley.

My Notes:

• I cut the potatoes and onion pretty thin with my Pampered Chef mandoline - quick, easy and consistent.
• I was concerned that both chives and onion would be overwhelming, but it was fine.
• Used pre-cooked bacon pieces from Costco.
• Just used regular potatoes that I had around.
• I  was a little afraid that all the potatoes would clump together so I did more layering - one layer of potatoes, a little onion/bacon/peppers, repeat.
• It would be very easy to change out the breakfast meat and seasonings.
• I did the egg/cheese prep the night before and just put it together on Sunday morning.  It was done and perfect in time for after-Mass brunch.  
• Source

Cowboy Quiche

Ingredients

• 1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
• 2 whole Yellow Onions, Sliced
• 2 Tablespoons Butter
• 8 slices Bacon
• 8 whole Large Eggs
• 1-1/2 cup Heavy Cream Or Half-and-Half
• Salt And Pepper, to taste
• 2 cups Grated Sharp Cheddar Cheese
• READ THE NOTES, SUE, AND MAKE 3/4 BATCH LIKE IT SAYS

Preparation

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.

Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool. 

Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan). 

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Thanks to Pioneer Woman

NOTES:

• Adding salt is unnecessary.
• I made 3/4 batch and made it pie-sized instead of in a tart pan.
• I used Costco bacon bits instead of starting with raw bacon
• Frozen pie crust, baby.  Easy, cheap and delish!

Hard Cooked Eggs - Instant Pot

A friend loaned me her Instant Pot (electric pressure cooker) to test over the next few days and I started with this easiest "recipe" for eggs.

Basically, I cooked a dozen eggs for 7 minutes at low pressure.  Release the steam immediately after the timer beeped, and let them cool a bit.  (I moved them to a bowl of cold water.)

In just a few minutes they were cool enough to peel, which was the really big part of the show!  After cracking them around the middle and removing a few pieces, almost all of the shells came off in two halves.  It was pretty impressive and the eggs were perfectly cooked.

Slightly more detailed instructions here.

Steamed Hard Cooked Eggs

Be sure to use large eggs that have no cracks and are cold from the refrigerator. You can use this method for fewer than six eggs without altering the timing. This recipe calls for a steamer basket, but if you don’t have one you can use a spoon or tongs to gently place the eggs directly in the water. It does not matter if the eggs are above the water or partially submerged; they will cook the same. 

6 large eggs

1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer steamer basket to pot. Cover saucepan, lower heat to medium-low, and cook eggs for 13 minutes.

2. When eggs are almost finished cooking, place 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice water bath; let sit 15 minutes. Peel and use as desired. 

Baked Croissant Blueberry French Toast

French toast made with croissants - seems like the stars are lining up just right, eh?
We (Tony, Emily and I) first had this at a department brunch during her Notre Dame commencement week and it was memorable enough that we analyzed it and took notes with the hopes of duplication.  Fast forward to this week when I have a Costco-sized pack of croissants and a ladies group that needs lunch - again with the stars!  Unfortunately, neither Emily nor I could locate notes, but I did come up with something pretty nice on the 'net.

French Toast
6 -8 plain croissants, cut in half lengthwise
6 eggs
1 1/2 cups whole milk
1 1/2 cups half-and-half
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoons Grand Marnier
1 orange, zest
1/4 cup packed brown sugar
1/2 cup white sugar
1 pinch salt

Topping
1 cup pecans
1/4 cup unsalted butter, plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries
1/4 cup packed brown sugar

Blueberry Syrup
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Directions

• For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
• For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
• Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
• For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
• Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.

NOTES:

French Toast

• I used Orange Curacao instead of Grand Marnier.  It was orange-y, it's a fraction of the cost, and I had it on hand.
• I also ramped it up with about 1/4 tsp. of orange oil.  No regrets.
• I sliced the croissants in half and put some blueberries in the middle.  I also sprinkled some brown sugar in there, but it probably wan't necessary.
• I do remember the original inspiration having some connection with cream cheese in the middle but when I looked at the nutrition facts page of this recipe, I decided that maybe cream cheese wasn't all that necessary after all.
• 6 Costco croissants = one cake pan.
• After slicing them in half, re-assemble by giving the tops a 180 degree twist so the thick side of the top ends up on the thin side of the bottom.  Uniform thickness is the goal.

Topping

• I don't typically bother with unsalted butter.  (Heck, the recipes that use it almost always have you adding salt along the way somewhere anyway.)
• Because I'm inclined to skim while reading wanted to save time, I didn't bother to toast the pecans, and I just added them right away before baking instead of messing around with that whole "increase the temp" and "drizzle carefully" thing.  I just mixed the pecans, brown sugar and melted butter together and spooned it on the top.
• I tried Aldi's canned blueberries for this recipe and they were pretty great.  It's not that gloppy pie filling stuff, but real blueberries canned in a light syrup.  (Sorry, I can't find a link.  They were canned, not frozen though.)

Syrup

• Seriously, don't bother.  It would be too sweet and you've already added enough blueberries by this point anyhow.

One more operation note and one word of caution:

• I started with these top-side-up soaking up all that egg and nutmeg goodness, but even by morning there were still dry spots on the top of those oversized Costco monstrosities.  I ended up flipping each of them upside down to help (and it worked).  A better strategy would be to start top side down and flip them the next day so the more attractive side is up before baking.  A minor detail since it was smothered in blueberries and pecans anyway, but I'd do it that way next time.
• Just focus on the health benefits of blueberries and don't follow the link to the nutrition facts box in the original recipe.

Make-Ahead Breakfast Casserole

This one is dairy light and veggie & egg intense.

3/4 pound uncooked sausage, casings removed
optional: 1 teaspoon dried rosemary to give the sausage more flavor
2 bell peppers, diced (any color you prefer; about 2 cups)
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion, diced
1 teaspoon minced garlic
salt and fresh ground black pepper
4 slices day-old gluten free bread (or whole wheat, white, sourdough, etc)
10 large eggs
1/2 cup milk
1/2 cup shredded cheese
Directions:

• Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
• Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and veggies, you can just add the veggies to the sausage that is browning in step 1.) Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
• Set sausage and veggies aside.
• Generously grease a 9x13 baking pan. Break the bread into pieces and place in the pan in an even layer.
• In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top.
• Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight-- or up to 1 day. Allow it to come to room temperature before baking.
• Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean-- about 40-45 minutes. I like mine on the super crisp side, so I bake it for around 45-50 minutes. Allow to cool for 10 minutes, then slice and serve. Kevin loves hot sauce on top of his. Try it! Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.
• Make ahead tip/Freezing instructions: Obviously this is a make ahead recipe! However, you can brown the sausage and cook down the veggies up to 2 days in advance-- simply put the two in a tupperware in the refrigerator until ready to use in the recipe. Also, you can freeze this breakfast casserole. Prepare through step 5, then cover the casserole with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator. Bring to room temperature, then continue with step 7.

NOTES:

• Two whole peppers seemed a little intense.  I just used one plus a few little sweet red ones from the garden.  (I doubt they added up to an additional half though.)
• The sage was good.
• I'd use less garlic next time.
• Loved the spinach and mushrooms in it.
• I divided it all in half.  We ate one for brunch and froze the other for later.
• And I should also note my huge success - after owning my "new" stove for a couple years now, I finally tried the delayed start feature.  It worked flawlessly and was almost ready to eat when we got home from Mass.  Hooray!

Peaches and Cream French Toast

1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly.  Pour into a 13x9 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover and refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350F oven for 50-60 minutes.

NOTES:

• I made a 1/2 batch in a smaller baking dish and it was just right for 5.
• I had some leftover croissants that I used instead of a baguette.  Worked well.
• I cut up the peaches so they would distribute better.
• Very good - not as sweet as expected.  Would definitely make it again.
• Source.

Earl Grey Ice Cream

1 cup milk
2 cups heavy cream
¾ cup sugar
¼ cup loose earl grey tea leaves
5 egg yolks

Warm milk, 1 cup cream, sugar and tea leaves in a saucepan over medium heat.  Cover, remove from the heat and let steep for one hour.

Rewarm the tea-infused milk.  Pour the remaining cup of heavy cream into a large bowl and set a mesh strainer on top.  In a separate bowl, whisk the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s directions.

Makes about 1 qt.

From "The Perfect Scoop"

Mushroom-Cheddar Quiche

2 tablespoons butter

1 cup chopped onion; about 1 medium onion

8 ounces white mushrooms, sliced

3 large cloves garlic, peeled and finely chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme; use more or less to taste

1 1/4 teaspoons salt, divided

¼ teaspoon ground black pepper

8 large eggs

½ cup milk

1 cup shredded sharp cheddar cheese

One 9" pie crust.

• Preheat the oven to 375°F.
• Heat the butter.
• Add the onions and cook for 5 minutes.
• Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.
• Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.
• Combine the eggs, milk, and remaining 3/4 teaspoon of salt.
• Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.
• Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.
• Remove the quiche from the oven, and serve warm.

Puffy Apple Oven Pancake

2 tbls. butter

2 tbls. packed brown sugar

1/4 ts. cinnamon

1 med. apple, peeled and sliced thin

2 large eggs

1/2 c flour

1/2 c milk

1/4 tsp salt

1. Heat oven to 400 degrees.
2. In a 9 inch pie plate, melt butter (in microwave or oven) and brush it over the bottom and sides.
3. Sprinkle brown sugar and cinnamon evenly over the bottom.
4. Arrange apples over sugar.
5. Mix eggs, flour, milk, and salt. Do not overbeat or the pancake may not puff.
6. Pour into pie plate.
7. Bake 30-35 minutes until puffy and golden brown.
8. Loosen sides and turn upside down on a serving plate. Serve immediately.

German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 Tbsp melted butter

Blend eggs, milk, flour, and salt until smooth.  Pour the melted butter into a 9x13 pan and add the batter.  Bake at 400 for 20 minutes.  Serve with Buttermilk Syrup.

Source: Donna Shogren

Country Brunch

16 slices firm white bread

2 1/2 c cubed, cooked ham

1 lb. shredded cheddar cheese

1 lb. shredded mozzarella

6 eggs

3 c milk

1/2 tsp dry mustard

1/4 tsp onion powder

Trim the crust from bread and cut the slices in half. Grease a 9 x 13 pan. Layer with half the bread, half the ham, and half the cheese; repeat layers. Combine the remaining ingredients. Pour over mixture and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

TOPPING:

3 cups cornflakes

1/2 c melted butter

Combine and sprinkle over eggs. Cover loosely with foil. Bake at 375 for 45 minutes. Let stand 10 minutes before serving.

NOTES:

• I'm just amazed at how well raw egg dishes work for freezer meals!
• I divided this recipe in half and put each in one of my 11 cup Pyrex dishes.
• I happened to have some leftover hamburger buns that fit just right for the bread requirement. I sliced each in fourths so they were about the thickness of a slice of bread and just left the crusts on. It worked just fine.
• I didn't bother with the topping because I rarely have corn flakes, but if you wanted to do that, just freeze the egg part and then slip your zip loc of topping in the dish when it's all solid. Sprinkle it on before thawing and baking.
• We ate one dish and I froze the other for another day.

Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce

(source)

No Picture, because you really do have to eat it immediately.

Sauce
6 large egg yolks
2 tablespoons plus 1/2 cup sugar
1 1/2 cups whole milk
1/2 cup whipping cream
1 tablespoon Earl Grey tea leaves (from 3 tea bags)

Soufflé
1/3 cup whole milk
8 tablespoons sugar
2 1/2 ounces unsweetened chocolate, chopped
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg yolks
5 large egg whites

For sauce:
Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

For soufflé:
Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.
Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish.
Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.

Notes: I cut back on the sugar in the sauce, and it was still really sweet. It was also super thick straight out of the fridge (more like custard), so bringing it back to room temperature might be good. It would also probably be good with mint tea or orange zest.

When you fold, it shouldn't be completely homogeneous; mine was still marbled and had small lumps of egg whites. It sorted itself out in the oven pretty well. I made a half batch in a 5-cup pyrex dish, and that baked about 20 minutes.

Aztec Quiche

1 1/4 c grated Monterey Jack cheese

3/4 c grated mild cheddar cheese

1 9-inch deep dish frozen pie shell

1 4 ounce can diced green chilies

1 c half and half

3 eggs beaten lightly

1/2 tsp salt

1/8 tsp ground cumin

Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle chilies over cheeses. Stir together in a bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil, and put in freezer. To prepare for serving, thaw pie and remove foil. Bake uncovered in a preheated 325 degree oven for 40-50 minutes. 6-8 servings.

NOTES: This froze well in a 5-liter Rubbermaid container. In fact, after it was frozen, I could stack another pie on top and they'd both fit nicely.

Served nicely and would be good for brunch.

Source: Once-a-Month Cooking

Quiche Lorraine

One nine-inch pie crust

8 slices bacon, crisply cooked and crumbled (1/2 c or more)

1 cup shredded Swiss cheese (4 oz)

1/3 c finely chopped onions

4 large eggs

2 cups cream or half-and-half

1/4 tsp salt

1/4 tsp pepper

1/8 tsp cayenne pepper

• Heat oven to 425. Make pastry and place in pan.
• *Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2-4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Sprinkle bacon, cheese and onion in pie crust. In large bowl, beat eggs and add remaining ingredients. Pour into pie crust.
• Reduce oven temp to 325. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

* I skipped all this foil part and my crust bubbled. When I tried to push it down with a spoon, it cracked. At that point I was stuck and went ahead with the rest of the directions fully expecting it to be a stuck-to-the-bottom mess. Surprise! Not only did it not stick, but in spite of the fact that it must have leaked through, I couldn't tell where. All the pieces came out nicely.

In spite of the fact that this could be classified as girl food, the boys liked it. I'm crediting the bacon.

IMPORTANT NOTE: Chances are good that something will slosh out at some point while moving it into your oven or as it starts to expand while baking. (It did for me.) Put a pan under it and your oven won't get all messed up.

Mini Quiche

1 box refrigerated pie crust

Filling:
3 eggs
1 cup heavy cream

Bacon bits
Caramelized onions
Fresh spinach, chiffonade
Steamed broccoli, finely chopped
Shredded cheese
Anything else you may want

Unroll pie crusts and cut rounds from them with a 2-1/2 inch round cutter; press rounds into mini muffin pan. Place ~1 tsp. of filling in each crust. Whisk together eggs and cream, pour into crusts to fill. Bake at 350 for 15-20 minutes.

H/T

Bread Pudding with Vanilla Rum Sauce

Bread Pudding

4 cups cubed bread(old dry bread is just fine)

1/4 cup butter, melted

1/4 cup amaretto

3 eggs

1 cup half and half

1 cup milk

1/4 cup sugar

1 tsp. cinnamon

1/4 tsp salt

Spread the bread cubes evenly in a greased 9x13 pan, drizzle with butter and amaretto. Whisk together remaining ingredients and pour evenly over the bread. Bake at 350 for 35-50 minutes or until an knife inserted in the center comes out clean.

Vanilla Rum Sauce

1/4 cup butter

1/4 cup rum

1 cup half and half

1 tsp cornstarch

1/2 tsp vanilla bean paste(or 1 split vanilla bean, or 1 tsp vanilla extract)

In a small sauce pan melt butter, stir in rum and vanilla. Whisk together half and half and cornstarch, then whisk that into the butter. Stir over medium heat until slightly thickened. Serve warm over bread pudding.