A Recipe For The Laziest Morning Of The Year
- November 10, 2021 -
from the desk of Cassidy Ann, Citizen Vinyl Staff Producer
Hosting Thanksgiving is a logistical feat.
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- Ordering the bird, or whatever preferred protein is the main event. (I did ribs one year, to the horror of the traditionalists in my family).
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- Assigning side dishes (or beverages, for the ones who aren’t culinarily inclined).
- Maneuvering limited oven space with the surplus of casserole dishes, like a timed game of tetris.
This recipe calls for a day of less. Less commotion, less brainspace, and a moment’s rest. It comes from our friends at Session Cafe, who are featuring it on the menu this month.
“Black Friday Bread Pudding” is a post-Thanksgiving solution for leftovers. It can be prepared during the sacred evening ritual of doling out leftovers into tupperware containers.
Whether you plan on lounging on the couch in joggers or heading out on the busiest shopping day of the year, here’s a one-pan meal to start the day on a high note.
Black Friday Bread Pudding
Recipe Courtesy: Christine McLeod
2 Cups Milk
2 Cups Heavy Cream
6 Egg Yolks
2 Eggs
1 Onion, slices
3 Cloves of Garlic, Smashed
4 Cups Torn Left over rolls, or biscuits
2 Sprigs of thyme
1 tsp Red Pepper flake
1 tsp Black pepper corn
2 Tsp Salt
1 Cup of mixins (turkey, green beans, sweet potato, anything)
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- Combine milk, heavy cream, Garlic, onion, herbs and spices in a sauce pot. Bring to a simmer over medium heat. Let sit.
- In a large bowl whisk together eggs and egg yolks.
- Strain the milk mixture into a pitcher and slowly whisk into the egg mixture.
- Add your bread and any mixins and stir.
- Allow the mixture to sit for at least 15 minutes or up to 15 hours.
- Pour the mixture into a greased 9X13 and bake at 325 until set. Approximately 30 minutes
Serve warm. In the restaurant we serve it with a salad. You can totally make a quick easy dressing using leftover cranberry sauce, dijon, apple cider vinegar, and olive oil either bussed in a blender or shaken in a mason Jar.
