The Essential Vegetarian--breakfast

[Guest guest]

I can't wait for upcoming company when I am going to make one of these or a

similar recipe I posted two days ago.

 

Breakfast Bread Pudding

Breakfast Kugel: A Noodle Pudding

 

Kathleen

 

* Exported from MasterCook *

 

Breakfast Bread Pudding

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 94

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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4 cups loosely packed 1-inch day-old bread cubes

whole wheat or white

2 large eggs

2 large egg whites

1 cup nonfat milk

1/4 cup maple syrup or honey

2 tablespoons brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

 

Serves 4.

Total time: about 1 hour, not including time to soak the bread.

Time to prepare: 10 minutes.

Cooking time: 50 minutes.

Do ahead: prepare the night before serving. Keep refrigerated until ready

to bake.

Refrigeration/freezing: refrigerate leftovers up to 2 days. Do not freeze.

 

A casserole with the luscious flavor of French toast and the texture of

smooth, dense pudding, this is as easy as they come. Just chuck some bread

into the dish, pour in the eggs and milk, top with sugar, and let it bake.

 

Place the bread in the bottom of a 9-inch baking dish.

 

In a mixing bowl, beat together the eggs, egg whites, milk, syrup or honey,

brown sugar, vanilla, and cinnamon until thoroughly blended. Pour the

mixture evenly over the bread. Cover tightly with plastic wrap and

refrigerate overnight.

 

Place a rack in the center of the oven and preheat the oven to 3500 F.

Bake until golden brown and firm to the touch, about 50 minutes. Serve warm.

 

MAKE IT YOUR OWN:

 

Although it's excellent as it is, you may want to put your mark on this

pudding by adding fruit purees, dried or fresh fruit, and various

sweeteners and syrups.

 

What to add and when to add:

 

~Fruit Purees. In place of half of the milk, add 1/2 cup pureed bananas,

prunes, or dried apricots. (Plump the dried fruit first by soaking it in

hot water to cover until soft.) Blend the fruit puree with the remaining

1/2 cup milk, and proceed as directed in the bread pudding recipe.

 

~Pumpkin or Sweet Potato Puree. In place of half of the milk, substitute

pumpkin or sweet potato puree. Blend the puree with the remaining 1/2 cup

milk and proceed as directed. For an additional twist, stir 2 teaspoons of

ginger preserves into the milk mixture.

 

~Dried or Fresh Fruit. Stir about 1/2 cup dried or fresh fruit such as

pitted and halved cherries, blueberries, cranberries, diced apples, and/or

chopped prunes, into the bread-milk-egg mixture. Bake as directed.

 

~Jams or Marmalade. Spread the bread lightly with fruit jam or marmalade

before cutting it into cubes for the pudding.

 

Note, Nutritional values will vary depending upon the type of bread you

use. To keep fat and calories down choose a bread with no added fat, or

make your own.

 

Per serving, calories 260, protein 10g, carbohydrate 45g . Fat 4.87g,

cholesterol 108 mg, sodium 343 mg. 16% calories from fat. Good source of

vitamins b1, b2, b3 folacin, calcium, iron, zinc.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Breakfast Kugel: A Noodle Pudding

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 97

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried whole wheat penne or elbow noodles

1 large egg

2 large egg whites

2 cups low-fat cottage cheese

OR low-fat farmer cheese

2/3 cup nonfat or reduced-fat sour cream

1/2 cup sugar

1 tablespoon grated lemon or orange zest

1 teaspoon vanilla extract

1/2 cup soft bread crumbs

from whole wheat or French bread

1/3 cup raisins or dried cherries

 

Serves 6

Total time: about 1 hour, 10 minutes.

Time to prepare: about 20 minutes.

Cooking time: 50 minutes.

Do ahead: you can make the kugel, uncooked, up to 2 days in advance. Keep

refrigerated until ready to bake.

Refrigeration/freezing, refrigerate leftovers up to 3 days. Do not freeze.

 

The problem with most kugels is that the noodIes sink into the general

muck, making a gummy mess. It doesn't look very nice, and it tastes...well...

 

This one is different. The noodles hold their own, staying springy and

chewy in a firm, sweet pudding. It's also easy and nourishing, and

something you can make two days ahead of Sunday and serve for brunch.

 

Heat the oven to 350 F. Lightly grease an 8-inch baking pan or squirt with

nonstick spray.

 

Bring a large pot of water to a boil. Stir in the pasta, and cook until

not quite done (test it with your teeth, it should still be a bit hard in

the center when you bite into one), about 6 minutes.

 

In a food processor or blender, combine the egg and egg whites. Add the

cottage or farmer cheese, sour cream, sugar, lemon or orange zest, and

vanilla extract. Process until smooth.

 

Transfer the mixture to a mixing bowl and stir in the bread crumbs and

raisins or cherries. Spoon into the baking pan and bake until golden

brown, about 50 minutes.

 

Let sit at room temperature for 15 minutes before cutting and serving.

Serve warm right away or refrigerate, covered, and serve cold.

 

Per serving: calories 239, protein 15.5 g, carbohydrate 40.7g, fat 1.9g.

Cholesterol 36.9 mg, sodium 374 mg. 7% calories from fat . Good source of

vitamins b2, b12.

 

Converted by MC_Buster.

 

 

 

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schuller