As noted in yesterday's blog post, this Fourth of July holiday is the occasion for a return of the Oklahoma Crew to the Roediger House. A house full of guests after the long pandemic shut-down is worthy of celebration, and at a minimum it calls for at least one brunch meal. One of the tasty additions to the brunch repertoire since their last visit comes from King Arthur Baking: savory bread pudding. The old sausage-egg-milk-whitebread-cheese breakfast casserole that I grew up with cannot hold a candle to this delicious upgrade.
With cubed brioche bread, sautéed onion and mushroom, wine, herbs de provence, eggs and egg yolks, and both heavy cream and milk, plus freshly-grated sharp cheddar cheese...this here is a worthy main feature on a brunch bill. The Southern boy in me also craves creamy grits, of course, and to add color and a false sense of healthiness, there was also some fresh fruit.
Oh, but why stop with all that? Why not a loaf of blueberry lemon bread with a lemon (and limoncello!) glaze?
"Savory Bread Pudding," from King Arthur Flour. [recipe clipping]
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
"Blueberry Lemon Bread with Lemon Glaze," from Danielle Rye of LiveWellBakeOften.com.
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