-1 TBSP SALT
-½ TBSP PEPPER
-2 TBSP BUTTER
-6 TBSP MELTED BUTTER
Toast bread at 200 degrees so it
doesn’t burn. Transfer into a large bowl
and preheat oven to 400. In a sauté
pan, over medium heat, add bacon
and render fat out, about 5 minutes.
Add butter and melt. Add shallots and
celery, and sauté for 5 minutes. Add
Oysters with liquor, chicken stock,
vermouth and hot sauce. Bring to a
boil. Simmer for a minute, then remove
from heat and fold in parsley, thyme
and sage. Pour over toasted bread let
soak for 10 minutes. Toss with salt and
pepper. Butter a casserole dish and
add bread mixture, pressing down into
the dish. Cover with foil and bake 25
minutes. Uncover, pour over melted
butter and bake another 10 minutes.
POM POM’S EASY
CROISSANT BREAD PUDDING
Pom Moongauklang, owner of Pom Pom’s Teahouse
& Sandwicheria in Orlando, shares one of her favorites.
INGREDIENTS
-4 EXTRA LG. EGGS
-10 EXTRA LG. EGG YOLKS
-6 CUPS OF HEAVY CREAM (FOR A LOT LESS
CALORIES USE 7 CUPS HALF N HALF CREAM)
-2 CUPS OF SUGAR
-1 ½ TSP PURE VANILLA EXTRACT
-10-12 CROISSANTS, STALE IS PREFERRED
-1 ½ CUPS DARK CHOCOLATE CHIPS
Pre-heat the oven to 340. Whisk
together cream, whole eggs, yolks,
sugar and vanilla in bowl. Set aside.
Break croissants into small pieces and
place in pan. Sprinkle dark chocolate
chips over top evenly. Pour mixture over
the top, slightly tossing the croissants
to make sure they are all evenly coated.
Cover with foil, making sure it does
not touch the top of the croissants, and
bake 45 minutes. Uncover and bake for
another 30 minutes.
| | Holiday Eats, Fat and Fit FROM PG.22
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