This is de-lish and serves 2 (1 if you are REALLY hungary)
- 3 tbsp. butter
- 1/2 medium Granny Smith apple, peeled and sliced thin
- 1/4 tsp. ground nutmeg
- 2 tsp. sugar
- 2 tbsp. dark brown sugar
- 2 tbsp. chopped pecans
- 6 eggs
- 12 cubes (1/2″) Brie cheese
In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.
Sprinkle apples with nutmeg and sugar. Remove apples to a small dish and set aside. Mix together brown sugar and pecans, and set aside.
In clean skillets, melt balance of butter, heating until bubbly. Break eggs into a bowl and whisk until foamy. Pour into skillets. As eggs begin to set, lift edges to allow any uncooked liquid to slide under. When eggs are almost set, turn off the heat.
Put brie on one side of the omelet and top wih the apple mixture. Fold in half and let sit for about two minutes to allow the cheese to melt. Be sure to top with the brown sugar/pecan topping. Sprinkle the tops lightly with icing sugar.
Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.
Croissant Bread Pudding
Who knew there were a zillion recipes for Bread Pudding? Well, if you are looking for a rich tasting one, this is it. If you shop at Costco, then it is a breeze to make. They have the best croissants…..
- 10 large croissants
- 1 1/2 cups dark brown sugar
- 1 cup chopped pecans
- 1/2 cup melted butter
- 2 tsp. cinnamon
- 9 large eggs
- 1/2 cup white sugar
- 2 tsp. rum extract
- 1 tsp. pure vanilla extract
- 1/2 tsp. nutmeg
- pinch of salt
- 3-3 1/2 cups half and half cream
Preheat oven to 350 degrees. Remove top rack from the oven.
On two baking trays, place the croissants that have been cut in half lengthwise and bake for 3 minutes until lightly crisp.
Stir brown sugar, butter, pecans and cinnamon is a bowl. This will be moist. In a large bowl whisk the eggs until frothy and add the sugar, rum and vanilla, nutmeg and salt and mix until well blended. Now whisk in the cream and blend well.
Now it gets a little tricky…not hard, just tricky. Take the bottom halves of the croissants and make two rows on the bottom of the pan by standing them up slightly in a 9 x 13 inch pan. Scatter half of the sugar/nut mixture over the top and ladle half of the custard over the top .
Now lay the tops of the croissants, cut side up, over the top making two rows. This is now extremely full. Scatter the remaining nut mixture over the top and add the remaining custard. Almost too full now. With your clean hands, press the tops of the buns down until they are all covered with custard. Let this sit for about 5-6 minutes to soak up all the liquid.
Carefully place the pan inside a larger roasting pan in the center of the oven. Add hot water until it is halfway up the sides of the pan. Cover with tinfoil and bake for 25 minutes. Remove the foil and bake for about 35-40 minutes until a knife inserted in the center comes out clean.
Remove the baking dish out of the waterbath and cool on a rack. When serving sprinkle with icing sugar. I told you this was beyond yummy.