Scraps of wisdom: Radhika Desai
(Photo: Martha Williams)
Brunch may kill two meals with one fork, but if you play your cards right, you can push it to the next level with leftovers. In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, Chicago Brunch Blog asked brunch lover and ‘Top Chef’ Season 5 winner (edit: contestant), Radhika Desai, for some ideas on how to salvage scraps:
”I love brunch and love brunch leftovers even more. A bread pudding is a great, fast and tasty way to use leftover brunch stuff. Let’s say you had these ingredients left from brunch: bacon, scrambled eggs, croissants, crusty bread and sausages.
Simply cut the crusty bread and croissants into half-inch cubes, chop the bacon and sausage. Toss all of this with some fresh herbs, the [leftover] scrambled eggs, salt, pepper and any other spices or herbs you like. Whisk together the base for your bread pudding (eggs, heavy cream or whole milk, and seasoning).
Spray a casserole dish or cupcake tin for individuals. Place bread mixture in pan or tin. Shouldn’t be packed tight, but shouldn’t have a lot of spaces. Pour egg mixture over bread mixture. Allow to soak for about 2 hours. Bake in a water bath wrapped in foil at around 375 for 35 minutes (less for individuals). I like to make an herb hollaindaise to go over it or put some gruyere cheese on top to melt.”
G.P. Blank said,
November 21, 2009 @ 11:21 am
Great tips. Just a quick correction: Radhika was a Top Chef contestant but not the overall winner. That was Hosea Rosenberg.
carlyfisher said,
November 21, 2009 @ 12:19 pm
Thanks for the catch!