I wanted to share another recipe with you, that I created from the ingredients and instructions delivered to my from Home Chef. This time, there are THREE different side dishes, and I loved them so much! This was my first time making bread pudding (not my first time eating it though...), and I am hooked on making bread pudding now :)
Although, I do love how Home Chef got me out of my recipe comfort zone, and allowed me to cook/bake with ingredients that I would normally never be adventurous enough to try :)
I also prepared brussels sprouts for the first time, and loved them! I also created this tasty dish with sweet potatoes and brown butter pecans, which I really thought complimented the other two recipes super well.
IN YOUR BOX
2 fl. oz. Liquid Egg, 1 Rosemary Sprig 1 oz. Dried Cranberries, 4 fl. oz. Heavy Whipping Cream, 1 oz. Goat Cheese Crumbles, 1 Mini Baguette, 14 oz. Sweet Potato, .9 oz. Butter, 4 fl. oz. Orange Juice, 6 oz. Brussels Sprouts, ½ oz. Pecans
IN YOUR KITCHEN
Olive Oil, Salt, Pepper, Cooking Spray, Small Oven-Safe Casserole Dishes, Mixing Bowl, Medium Pot, Medium Pan
Above, you will see all of the ingredients they sent me for their Christmas Side Trio. The whole time I was prepping this one, I felt so festive, and definitely in the holiday spirit!
I enjoyed their Cranberry Goat Cheese Bread Pudding SO much! I even added a bit of extra sugar, because I am a sugar fiend, and knew it would taste amazing.
1.) Before Cooking
Preheat oven to 425 degrees
Thoroughly rinse produce and pat dry
Prepare a small casserole dish with cooking spray
Separation is natural when shipping liquid eggs. Shake well before using.
Begin the Bread Pudding
- Stem and coarsely chop rosemary. Add cranberries and ¼ cup hot tap water to a medium mixing bowl. Allow cranberries to sit, 5 minutes. Add cream, liquid egg, half the rosemary (reserve remaining for Brussels sprouts), and goat cheese (breaking up with your hands if needed and reserving 1 tsp. for garnish) to bowl containing cranberries. Add ¼ tsp. salt and a pinch of pepper.
2.) Bake the Bread Pudding
Cut baguette into ½" dice. Add diced bread to cream-egg mixture. Stir and set aside to soften and absorb, 5 minutes. Pour bread pudding mixture into prepared small casserole dish. Cover with foil and bake until firm but still slightly jiggly, 20-25 minutes. Remove foil and bake until golden brown, 5-7 minutes. Remove from oven, sprinkle on remaining goat cheese, and rest 5 minutes. While bread pudding bakes, make sweet potatoes.
3.) Mash the Sweet Potato
Peel and cut sweet potato into ½" dice. Add ⅓ the butter to a medium pot and melt over medium-high heat. Add sweet potato and cook, stirring occasionally, until lightly browned, 2-4 minutes. Add orange juice and ½ cup water and bring to a boil. Boil 5 minutes, then reduce heat to medium. Cover and cook until tender and ¼ cup liquid remains, 7-10 minutes. Remove from burner and mash sweet potato until mostly smooth. If too firm, and water 1 Tbsp. at a time. Season with a pinch of salt and pepper. While sweet potato cooks, make brown butter pecans.
4.) Make the Brown Butter Pecans
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Add remaining butter and pecans to a medium pan over medium heat and cook, stirring occasionally, until butter begins to smell "nutty", turn golden, and brown flecks appear, 5-6 minutes. Remove brown butter pecans from pan. Wipe pan clean and reserve.
5.) Cook the Brussels Sprouts
Return pan used to cook brown butter pecans to medium heat. Add 1 tsp. olive oil and Brussels sprouts to hot pan, cut side down. Cook undisturbed until golden brown, 3-5 minutes. Continue cooking, stirring occasionally, until Brussels sprouts are browned and tender, 4-6 minutes. Toss with remaining rosemary, ¼ tsp. salt, and a pinch of pepper. Remove from burner.
6.) Plate the Dish
Place rosemary Brussels sprouts into a serving dish. Add sweet potatoes to a serving dish and spoon brown butter pecans on top. Serve bread pudding in casserole dish it was baked in.