Saturday, February 7, 2009

What To Do With Leftover Yolks - Part Four. Breakfast Bread Casserole.

Yes. I still have egg yolks in my fridge, but I'm putting a sizable dent in them. I decided the other night to put together a breakfast casserole for the next morning.
My ingredients: 3 whole eggs 6 yolks 1/ 1/4 cups heavy cream 1 1/4 cups milk (I use 1%. Healthy!) 1 teas salt 1 teas cinnamon 1/2 teas freshly grated nutmeg 2 teas vanilla 2 handfuls raisins 2 handfuls pecans 1/4 cup honey
I combined all ingredients up to and including the vanilla.
And mixed them well.
I buttered my pan and have my Leftover-Yolk bread ready.
Tear the bread into pieces and line the pan with the bread.
Add 2 handfuls of raisins.
And two handfuls of pecans.
Pour half of the egg/cream mixture over top.
Then drizzle the honey over top.
And pour in the rest of the liquid mixture.
And please notice that I scraped every bit of liquidy goodness out of the bowl. Rosie does not waste her ingredients, unlike some Food Network "chefs." I'm looking at you, Sandy.
Cover and refrigerate over night.
Next morning, I prepared my topping. 3 TB butter 1/3 cup brown sugar 1 teas corn syrup
Mix the ingredients together and nuke to melt the butter.
Drizzle over top and bake in a 350 degree oven for about 50 minutes.
Oh, this smells really, really good. Very cinnamony and nutmegy.
Is your mouth watering yet?
How 'bout now?
I was going to serve this with some maple syrup, but it didn't need any. It stands just fine on its own.
Did I mention the word "delicious?"

5 comments:

Anonymous said...

How many egg yolks did you have after your stock making?

Rosie Hawthorne said...

2 dozen + yolks.

If I'd followed Julia's recipe to the letter, I would've used 4 whites per 5 cups stock.
I had 10 quarts of stock, so that's 40 cups. That would be 8 - 5 cup portions. So technically it should have been 32 whites.

Sara said...

This looks amazing. I loved all these egg yolk posts, I try not to waste anything in the kitchen.

Anonymous said...

thanks for posting these. i appreciate your thriftiness. with the economy the way it is, we can't afford to be wasting any food. I've subscribed to your blog now, I think you're great! Also, just my two cents, when I have extra yolks I make Lemon Curd. I LOVE lemon curd!

Rosie Hawthorne said...

Thanks Jen. I'd totally forgotten about lemon curd and that would have been perfect for something I just finished making and will blog about tomorrow. And welcome to KitchensAreMonkeyBusiness!