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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

(1) In a 10- to 12-inch frying pan over medium-high heat sauté onions and celery in olive oil until soft, stirring occasionally, about 10 minutes. Add minced sage to onion mixture, stirring just until combined, about 30 seconds; set onion mixture aside to slightly cool.
(2) Dissolve bouillon cube in boiling water; add dried mushrooms and soak for about 10 minutes, or until soft. Strain and coarsely chop mushrooms, reserving mushroom broth.
(3) In a large bowl, lightly whisk together cream, milk, eggs, reserved onion mixture, chopped mushrooms, salt, and pepper.
(4) Using a fine strainer, strain the reserved mushroom broth and add to egg-cream mixture.
(5) Cut egg bread into 1-inch cubes; add to egg-cream mixture. Gently press bread to immerse and let soak for 20 minutes.
(6) Pour into a lightly greased 9 X 13 inch casserole dish and drizzle top with melted butter.
(7) Bake in a 325º oven for 1 hour or until puffed around edges and lightly browned. Let rest at room temperature about 15 minutes before serving.

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Read Full Feature, Download or Print Recipes from Nesting Newbies Magazine, Fall ’09 >>

Photography By: Natali Wi

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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

Directions:
(1) Fill a large stock pot with cold water and ½ tsp salt. Bring to a boil.
(2) Wash yams and cut in half width-wise. Add to boiling water and cook for approximately 20 minutes or until easily pierced with fork.
(3) Using a potato ricer, mash yam halves one piece at a time into a mixing bowl, discarding the skins and fibers that adhere to the device.
(4) Add orange juice and salt to yam puree. (Adding orange juice helps prevent oxidation or browning that naturally occur.)
(5) Using a rubber spatula, evenly spread yam puree into a greased 9 X 13 inch baking pan.
(6) Add chopped pineapple in a single layer evenly covering the surface.
(7) Unwrap Scoth Kiss Candies and arrange in rows on top of pineapple.
(8) Tuck 1/4-inch cubes of chilled butter between the candies.
(9) Bake 375° oven for about 35-40 minutes, being careful not to allow white marshmallow candy to over brown.
(10) Serve immediately or cool and reheat.

Bon Appetweet!

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Read Full Feature, Download or Print Recipes from Nesting Newbies Magazine, Fall ’09 >>

Photography By: Natali Wi