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I’ve been putting this recipe off for months! I was supposed to do this from August, but here we are in November. I don’t know what happened or why this lost it’s appeal for me. Maybe it’s the fact that it uses so much bread that made me keep putting it off because I’ve cut bread out of my diet since going Keto. And the last bread pudding recipe I tried from Joanna’s cookbook was a little underwhelming, so I think all of that is what contributed to me not trying this recipe for so long.
One day I decided to stop putting it off and just do it! I ran to the store for some French bread and the test of the ingredients were already in the fridge. The recipe originally calls for Boursin cheese, but that's not practical for me to obtain so I had to find a substitute. I had crumbled Gorgonzola in the fridge, so I used that. I had just gotten new ramekins on sale from JoAnn’s so I was excited to use those. The recipe gives 50-55 minutes cooking time and trust me, that’s a little modest. It took me an hour just to get it in the oven before the 15 minute baking time. Egg bread puddings are a lot of work, because you need the bread to absorb most of the egg moisture and I also had to cook the bacon first (the recipe also originally called for sausage but I had more bacon than sausage and went with that).
I wasn’t sure how it would turn out, but what came out of that oven was a gift from heaven! This is by far THE best breakfast recipe from the Magnolia Cookbook. I know I had given that title to the Eggs Benedict Casserole, but this was just SOOOOOOO good! Mum loved it, and so did bae (I’m still waiting on my dish back). There’s nothing Keto about this, but it packs a punch in flavour and it’s satisfyingly fulling!
Baked Egg Bread Pudding with Spinach Cheese & Bacon
Prep: 15 minutes
Cook: 50 - 55 minutes
Butter, for ramekins
1 cup half-and-half
6 large eggs
4 ounces French bread (torn into bite sized pieces about 4 cups)
4 ounces bacon, coarsely chopped
1 large shallot, finely chopped (about 1/4 cup)
3 ounces baby spinach
3 ounces Gorgonzola cheese
2 teaspoons minced chives
Kosher salt and freshly ground black pepper
Preheat the oven to 350ºF. Butter four 10-ounce ramekins and set them on a rimmed baking sheet for ease of handling.
In a large bowl, whisk together the half-and-half and 2 of the eggs. Add the bread and stir to coat. Let stand until needed, stirring occasionally to help the bread absorb the liquid.
In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to a medium bowl. Pour off all but about 2 teaspoons of the fat and reduce the heat to medium-low.
Stir the shallot into the skillet and cook, stirring often, until tender, about 2 minutes.
Add the spinach and cook, stirring often, until lightly wilted, 1 to 2 minutes. Stir into the bread mixture.
Add the cheese, chives 1/2 teaspoon salt, 1/4 teaspoon pepper, and reserved bacon to the bread mixture and mix well. It's fine if some of the cheese is in marble-sized pieces.
Divide the mixture among the ramekins and bake for 15 minutes.
Remove the ramekins from the and crack an egg on top of each one. Sprinkle with salt and pepper. Continue baking until the egg whites are set, 20-25 minutes more. Serve at once.
In the spirit of my, well, Halloween spirit, I’m also going to be making a big ol’ batch of these festive pancakes on Halloween morning. Because who doesn’t love pancakes for breakfast, and especially who doesn’t love fluffy, bright-orange pumpkin pancakes with a spooky black cinnamon syrup on top? No one. No one doesn’t love them. A HUGE thank you to Girl Versus Dough for sharing this recipe. I tweaked it a bit. I really wanted to make the syrup, but guys, mixing red and yellow dye to get the perfect shade of orange took most of my energy. But even without the spooky black syrup, don’t these pancakes look delicious?
AUTHOR: GIRL VERSUS DOUGH
PREP TIME: 15 MINS
COOK TIME: 10 MINS
TOTAL TIME: 25 MINS
YIELDS: 6 SERVINGS
For the syrup:
½ cup granulated sugar
½ cup light brown sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
Black food coloring
For the pancakes:
2 cups original Bisquick® mix
1 cup milk
3 tablespoons cream cheese
2 tablespoons granulated sugar
½ teaspoon cinnamon
Red and yellow (or orange) food colouring
In a small saucepan, bring sugars, flour, cinnamon, vanilla and water to a boil, stirring constantly. Slowly add enough black food colouring to completely dye the mixture black. Stir constantly while boiling for a few more minutes until mixture thickens. Remove from heat and set aside.
In a large bowl, stir together Bisquick mix, milk, cream cheese, sugar, cinnamon, nutmeg and food colouring until well combined. Spoon batter onto hot greased griddle; cook each side until golden, about 2 to 3 minutes each side.
Transfer to serving plates; top with syrup and serve warm.
I’ve been doing the keto diet since May but I can’t say that I’m super strict with it. I still have alcohol and pasta and lately I’ve indulged in 2 pumpkin donuts from Dunkin Donuts. I definitely have my struggles with keto. It’s 75% high fats (the good fats) which are usually dairy. And this girl is lactose intolerant so I do suffer after eating some of my meals (even though they taste great). Even worse, avocado - one of the good fats - is my mortal enemy. So I’ve had to get really creative with my approach to this diet and somehow it’s still working.
I was drawn to this recipe because I feel that keto breakfasts recipes are really limited. I was sick of egg-whatever and my carbless pancakes were just a waste of really expensive flour. Now if you want to change things up, you can add in other ingredients into the filling to fit your taste. You could toss in some fresh veggies like peppers, mushrooms, and diced tomatoes. It only makes these biscuits even tastier!
Keto Sausage and Cheese Stuffed Biscuits
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 320 kcal
2 ounces cream cheese
2 cups mozzarella shredded
2 eggs beaten
1 cup almond flour
pinch salt & pepper
2 ounces colby jack cheese thin cubes (or your choice of cheese)
6 breakfast sausage patties
In a microwave safe bowl, add cream cheese and mozzarella.
Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.
Mix well! And by mix well I mean, stir stir stir! You want this really combined.
In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
Cut into sections to form 6 3" balls, depending on the size of the sausage.
Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin.
Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.
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