It was a happy Thanksgiving representing a variation from the norm: an extended much-anticipated visit from dear friends from Oklahoma, who arrived Tuesday night and whose calling bellies required attention the next morning. Rising to the occasion was made easier with plenty of advanced prep time in the days leading up to it, allowing me to offer them the terrific savory bread pudding breakfast casserole that first breakfast.
I like it even better if there are also some creamy southern grits to serve up alongside.
"Savory Bread Pudding," from King Arthur Baking. [recipe clipping]
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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