SUNNY'S BRUNCHY BREAD PUDDING
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside.
- Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined.
- Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes.
- Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding.
SUNNY'S EASY BREAKFAST COTTAGE PIE
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.
- For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.
- Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.
- For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.
- Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.
BREAKFAST BREAD PUDDING
Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
- While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.
SUNNY'S EASY CINNAMON ROLL BREAD PUDDING
Provided by Sunny Anderson
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
- In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
- Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
- For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
- Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.
SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Provided by Sunny Anderson
Categories dessert
Time 1h50m
Yield 18 to 20 servings
Number Of Ingredients 21
Steps:
- For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
- In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
- In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
- For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
- Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
- In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
CINNAMON TOAST PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 6 to 8 servings Prep Time: 10 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.
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