Skip to main content

Savory Bread Pudding #HolidayLeftovers #SundayFunday

 

Today we're in our fourth week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating.  Today Stacy is hosting and she's given us the prompt of using holiday leftovers. Perfect timing really as we are still sheltered in place, and just had the four of us around the table, but I didn't really adjust the sizes of what I usually make. Whoops.

In any case, here's the line-up of how the #SundayFunday bloggers are using their holiday leftovers...

Stuffing Repurposed

Here's my stuffing in its first iteration: as stuffing on our Thanksgiving plate, doused with a sweet paprika gravy.


And here it is as an individually-portioned bread pudding. My trio totally leveled up on the revamp by adding a dollop of mashed sweet potatoes and topping it with a gravy. Yeah, okay...it was pretty awesome, if I might say so myself. For this, use whatever version of stuffing (or dressing, if you call it that!) that you  have in your fridge. You don't need any extra seasoning because the stuffing is already seasoned. It's super simple and wonderfully tasty. 

Ingredients serves 6

  • 6 cups leftover stuffing
  • 3 eggs
  • Also needed: butter for greasing the muffin pan; mashed sweet potatoes and/or gravy for serving


Procedure

Butter the muffin pan - or whatever you plan to use for baking - and preheat the oven to 350 degrees Fahrenheit.

Place the stuffing and eggs in a medium mixing bowl. With a wooden spoon or your hands, combine the stuffing and the eggs until evenly coated.

Scoop 1 cup of stuffing into each muffin hollow and gently compress the mixture to it forms to the shape of the pan.

Place the pan in the oven and bake for 30 minutes.


After 30 minutes, the bread pudding should be firm to the touch and slightly raised. Let cool in the pan for 5 minutes before running a butter knife around the edge and gently unmolding each portion.


Serve warm with a topping of sweet potatoes and/or gravy. And I served it with a Cornish game hen salad on the side. This was a super simple lunch when we came back from chopping down our Christmas tree. 


The holidays are definitely upon us, even though this year is vastly different with no friends and family around as we continue to shelter in place in the hopes of stopping this pandemic.

Next week the bloggers will return with cookie  recipes for Santa with Wendy of A Day in the Life on the Farm hosting. Stay tuned...

Comments

  1. Great way to use up that stuffing. I might just have to make more stuffing soon just so I can have this version.

    ReplyDelete
  2. I love that you made individual puddings, Camilla. Those are always so much more festive plus my favorite part of any savory baked good is always the golden outside edges which are maximized here!

    ReplyDelete
  3. I've been waiting to see this one. I suppose there are no worries if I make my stack with the sweet potatoes, crumbled chorizo, poached egg and then the gravy for breakfast. Oh and they don't give us carts for trees around here. They make us drag it trunk first across the ground, and if we don't get there before it rains (or snows, as it will this week) it will likely get really muddy. Snow tomorrow. I need to get a move on for that tree!

    ReplyDelete
    Replies
    1. We always hike to the furthest spot of the tree farm. Without a cart, they might actually pick one that was closer to the truck. LOL.

      Delete
  4. This is the cutest leftovers idea! Love that you used a muffin pan to bake up individual portions!

    ReplyDelete
  5. Love those individual muffins and more so ever the mashed potatoes, sounds so delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur