Raspberry White Chocolate Bread Pudding

Preheat oven to 350 °F (180 °C). Grease an 8 x 8” baking dish. Place...


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bread pudding, Great Tastes of Manitoba

Raspberry White Chocolate Bread Pudding

Ingredients:

  • 5 cups (1.25 L) day-old, high fibre, white bread, cut into 1-inch cubes (10 slices)

  • 2 large eggs

  • 1 egg yolk

  • 1/2 cup (125 mL) granulated sugar

  • 1 1/2 cups (375 mL) milk

  • 1 cup (250 mL) whipping cream (35%)

  • 1/4 cup (125 mL) butter, melted

  • 1 tsp (5 mL) vanilla extract

  • pinch salt

  • 1 cup (250 mL) fresh raspberries (1 clam shell)

  • 1 cup (250 mL) white chocolate chips

Time: 1 hour 20 minutes

Prepares: 6-8 servings


Directions:

  1. Preheat oven to 350 °F (180 °C). Grease an 8 x 8” baking dish. Place bread cubes into a large bowl and set aside.
  2. In a separate bowl, whisk the eggs, yolk and sugar. Whisk in the milk, cream, butter, vanilla, and salt. Pour egg and milk mixture over the bread, toss to coat and let sit for about 15 minutes, stirring once or twice.
  3. Mix raspberries and white chocolate into the pudding mixture and pour into baking dish. Bake uncovered for about 60 minutes until the pudding puffs up and becomes a golden brown. Allow the pudding to cool at least 15 minutes before serving. Bread pudding is best served warm.

Tip: To make strawberry dark chocolate bread pudding substitute the raspberries with strawberries and the white chocolate with dark chocolate.

Recipe Source: Great Tastes of Manitoba

Manitoba Strata

Grease 13 x 9-inch (3 L) glass baking dish. In a large sauce pan, over...


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Manitoba Strata, Great Tastes of Manitoba

Manitoba Strata

Ingredients:

  • 2 Tbsp (30 mL) butter

  • 1 onion, halved and sliced (1 cup/250 mL)

  • 2 cloves garlic, minded

  • 2 cups (500 mL) zucchini, cut into 1/4″ thick half-rounds or diced

  • 1 cup (250 mL) sliced mushrooms

  • 4 eggs

  • 2 cups (500 mL) milk

  • 1 Tbsp (15 mL) dijon mustard or honey mustard

  • 1 tsp (5 mL) dried basil (or 1 Tbsp minced fresh basil)

  • 1/4 tsp (1 mL) pepper

  • 6 cups (1.5 L) rye bread, cut into 1 inch (2.5 cm) pieces (10 slices of bread)

  • 2 cups (500 mL) diced cooked farmer sausage

  • 1 cup (250 mL) shredded Canadian Cheddar cheese, divided

  • 1/2 cup (125 mL) cherry tomatoes, halved

Time: 50 minutes, 6 hours refrigeration

Prepares: 6-8 servings


Directions:

  1. Grease 13 x 9-inch (3 L) glass baking dish.
  2. In a large sauce pan, over medium heat, melt butter, then sauté onions, garlic, zucchini  and mushrooms until soft, about 10 minutes.
  3. In a large bowl, whisk eggs until blended; whisk in milk, mustard, basil and pepper. Placed cubed bread into another large bowl. To the bread add zucchini and mushroom mixture, farmer sausage, 1/2 cup (125 mL) cheese and toss gently to combine.
  4. Pour milk and egg mixture over bread mixture and mix to combine.
  5. Spread in prepared baking dish. Evenly distribute tomato halves over the dish. Sprinkle with remaining cheese. Cover and refrigerate for 6 hours or up to 1 day.
  6. To serve, preheat oven to  350°F (180°C).
  7. Uncover baking dish and bake for about 30-45 minutes or until puffed and a knife inserted in the centre comes out clean. Let stand for 5-10 minutes before serving.

Tip:
While it’s best to refrigerate overnight to give the bread time to absorb the milk and egg mixture, this recipe still turns out great if cooked immediately. To cook immediately allow the combined ingredients to sit 15 minutes prior to baking.

Recipe Source: Great Tastes of Manitoba

Spicy Shrimp Grilled Cheese

Amp up your average grilled cheese with the addition of shrimp and a Cajun-style spice...


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shrimp grilled cheese, Food Network

Spicy Shrimp Grilled Cheese

Ingredients:

  • 1 tsp sugar

  • 1 tsp paprika

  • 1 tsp onion powder

  • 1 ½ tsp garlic powder

  • ½ tsp cayenne pepper

  • ½ Tbsp salt

  • 1 ½ tsp black pepper

  • 8 strips uncooked bacon

  • 12 large shrimp, peeled and butterflied

  • 8 slices thick French bread

  • 8 slices Cheddar cheese

  • 8 slices Provolone cheese

  • 8 slices mozzarella cheese

  • Cilantro, chopped

  • Olive oil

  • Butter

Time: 25 minutes

Prepares: 4 servings


Directions:

Amp up your average grilled cheese with the addition of shrimp and a Cajun-style spice blend that packs an awesome kick.

  1. To prepare the Cajun spice blend for the shrimp, stir together salt, sugar, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper; set aside.
  2. In a pan, fry bacon to preferred doneness. Remove bacon from the pan and set aside to drain on a piece of paper towel.
  3. Heat a second large pan over medium heat; add a drizzle of olive oil.
  4. Add shrimp to the pan and season generously with the reserved Cajun spice blend.
  5. Stir and cook shrimp over medium heat for 2 to 3 minutes, flipping occasionally, until shrimp are pink.
  6. Once the shrimp are done cooking, heat a third pan over medium heat.
  7. Butter one side of each slice of bread and place two slices of bread, butter-side down, into the pan.
  8. While the bottom toasts, add one slice of Cheddar, one slice of Provolone, and one slice of mozzarella onto one of the pieces of bread.
  9. Add two slices of bacon, three cooked shrimp, and a sprinkle of cilantro to the other slice of bread.
  10. Cover the pan with a lid and continue cooking for 3 to 5 minutes, until cheese melts.
  11. Once cheese has melted, assemble the sandwich, flipping the cheesy slice onto the slice with the shrimp and bacon.
  12. Remove sandwich from pan and slice in half.
  13. Repeat with remaining sandwiches.

Baked Cinnamon French Toast

Spray a 13 x 9-inch (3.5 L) baking dish with cooking spray. Arrange bread slices...


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French Toast, MB Egg Farmers

Baked Cinnamon French Toast

Ingredients:

  • 6 slices bread (white, whole gran or raisin)

  • 1 tsp (5 mL) ground cinnamon

  • 3 eggs

  • 1/2 cup (125 mL) milk

  • 1/2 cup (125 mL) pancake syrup

  • 2 Tbsp (30 mL) butter or margarine, melted

  • 1 tsp (5 mL) vanilla extract

  • (optional) Fruit, for garnish

Time: Preparation: 10 minutes
Cooking: 30 minutes

Prepares: 6 Servings


Directions:

Spray a 13 x 9-inch (3.5 L) baking dish with cooking spray. Arrange bread slices to fit in single layer in dish; sprinkle with cinnamon.

In a bowl, beat eggs with milk, syrup, butter and vanilla just until blended. Pour evenly over bread. Bake immediately or cover and refrigerate several hours or overnight.

Preheat oven to 350°F (180°C). Bake uncovered 30 minutes or until firm to the touch. Garnish with fruit. Serve hot, with additional pancake syrup.

Tips: It is important to arrange bread slices in single layer. If recipe is increased, use another baking dish. Unless otherwise specified, recipes are generally written using large eggs.

Nutrients per serving:
Calories: 231
Carbohydrate: 32.6 g
Protein: 6.3 g
Fat: 8.4 g

Recipe Source: Manitoba Egg Farmers

Breakfast Bites

1. Remove crusts from bread and, using a rolling pin, roll each slice of bread...


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Breakfast Bites, Manitoba Egg Farmers

Breakfast Bites

Ingredients:

  • 12 slices whole wheat bread

  • 1 tbsp (15 mL) butter

  • 4 eggs

  • ¾ cup (175 mL) 2% evaporated milk

  • 1 tsp (5 mL) Dijon mustard

  • ¼ tsp (1 mL) cayenne pepper

  • 4 slices bacon, diced

  • 6 green onions, finely chopped

  • 2/3 cup (150 mL) Swiss cheese, shredded

Time: 45 minutes

Prepares: 12 appetizers


Directions:

1. Remove crusts from bread and, using a rolling pin, roll each slice of bread to approximately 1/8 inch (.5 cm) thick. Spread one side of each bread slice with butter. With the buttered side facing down, press each slice firmly into muffin cups. Bake at 325 °F (160 °C) for 10 minutes.

2. Meanwhile, combine eggs, milk, mustard and cayenne pepper in a large 4 cup (1 L) measuring cup or medium size bowl. Set aside.

3. Sauté bacon until almost crisp. Add green onions and continue to cook until onions have softened. Drain fat.

4. Divide bacon and onion mixture evenly into 12 bread cups.

5. Pour a bit of egg mixture into each cup, allowing mixture to be partially absorbed. Continue to add more egg mixture, filling to about ¾ of each bread cup. Sprinkle each cup with cheese.

6. Bake at 325 ̊F (160 ̊C) for 15 to 18 minutes or until golden and puffed.

Nutrients per serving:
Calories: 218.6
Carbohydrate: 14.5 g
Protein: 8.6 g
Fat: 14.0 g
Sodium: 203.4 g
Fibre: 2.1 g

Recipe Source: Manitoba Egg Farmers

Egg and Pesto Sandwiches

In food processor or blender, combine basil, garlic, Parmesan cheese, pine nuts, olive oil, salt...


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pesto sandwiches, Manitoba Egg Farmers

Egg and Pesto Sandwiches

Ingredients:

  • 8 tbsp (120mL) commercial pesto or prepare homemade pesto as follows:

  • 1 ½ cups (375 mL) fresh basil leaves

  • 3 cloves garlic

  • ⅔ cup (150 mL) grated Parmesan cheese

  • ¼ cup (50 mL) pine nuts

  • 3-4 tbsp (45 - 60 mL) olive oil

  • ⅛ tsp (.5 mL) salt

  • ⅛ tsp (.5 mL) pepper

  • ½ cup (125 mL) commercial spaghetti sauce

  • 16 slices whole-grain rustic bread

  • 3 small tomatoes, sliced

  • 6 eggs

  • ¾ cup (175 mL) 1% milk

  • 3-4 tbsp (45-60 mL) butter

  • Additional spaghetti sauce for dipping

Time: 30 Minutes approx.

Prepares: 8 servings


Directions:

In food processor or blender, combine basil, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper. Process until well blended.

Spread 1 tbsp (15 mL) spaghetti sauce on eight slices of bread. Spread 1 tbsp (15 mL) pesto on remaining eight slices. Top pesto with tomato slices and first eight slices.

In large shallow dish, whisk together eggs and milk. Coat sandwich surfaces in egg mixture.

In a large non-stick fry pan, heat 1 tbsp (15 mL) butter over medium-low heat. Fry sandwiches until golden-brown on both sides, about 7 minutes per side, adding additional butter as needed.

Cut each sandwich into quarters and serve immediately.

If desired, serve with additional spaghetti sauce for dipping.

Nutrients per serving:
Calories 373.0
Carbohydrate 29.1g
Protein 16.9g
Fat 21.4g
Sodium 531.2mg
Fibre 5.0g

Recipe Source: Manitoba Egg Farmers