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“Forget the stuffing! Make my custard bread pudding using buttery bread, like challah or brioche, as the base. This is a perfect choice to bring to a potluck because it’s easy to transport.”

Casserole Choice:
Savory Wild Mushroom Bread Pudding
Serves 10 to 12

1 teaspoon olive oil
1 pound egg bread (challah)
2 cups onions, chopped
1 cup celery, chopped
2 tablespoons fresh sage, minced
5 large eggs
2 large egg yolks
3 cups heavy cream
2 ½ cups whole milk
1 bouillon cube, turkey or chicken
1 cup boiling water
2 ounces dried wild mushrooms
1 teaspoon salt
freshly ground pepper
⅓ cup unsalted butter, melted
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“At 17, and right before entering culinary school, I was buying Scotch Kisses at See’s Candies as a gift. The salesperson handed me a Xerox copy of recipes, including one for Scotch Kiss Yams. It called for canned everything—yams, pineapple, and mandarin oranges—and margarine. After I graduated from the California Culinary Academy, I adapted the recipe by only using fresh ingredients—real yams, real butter, fresh pineapple—and lots and lots of Scotch Kisses!”

A Vegetable They’ll Eat:
Scotch-Marshmallow-Caramel-Kissed Yams
Serves 10 to 12

6 pounds medium garnet yams
1 teaspoon salt
4 cups fresh pineapple, chopped and drained
30 See’s® Candies Scotch Kisses
¼ cup fresh orange juice
½ cup cold butter, cut into ¼-inch cubes
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