inthekitchen
Sweet 'n Savoury Bakes
Owner/Baker Suzanne Gessler • The Pennyloaf Bakery
In two short years, Suzanne has created a joyful neighbourhood bakery.
Her goods are made with only high quality and locally sourced ingredients
and baked in a wood-fi red oven (custom-built by masons from Russia and
Ukraine) giving each product a dimensional crust and a light, airy texture
inside. Consistently delightful and always delicious!
Savoury
Croissant
Bread Pudding
Repurpose day-old croissants
with this upscale version of
the “wife-saver” casserole.
Preparation begins Christmas
Eve. Bake while opening
presents Christmas morning.
INGREDIENTS
1 lb pork sausage
2 Tbsp unsalted butter
1 medium yellow onion
8 oz button mushrooms
2 garlic cloves, minced
1 tsp salt (divided)
1 Tbsp Herbes de Provence
1/4 cup chicken stock
2 cups grated cheddar cheese
(divided)
8 cups leftover croissants, cut
2 large eggs
2 large egg yolks
2 cups milk
2 cups heavy cream
METHOD
1. In large skillet over medium-
high heat, break up sausage meat
and sauté until thoroughly cooked
(6-8 minutes). Drain fat, transfer
meat to bowl; set aside.
2. Return pan to burner, heat
butter until melted. Add onion,
mushrooms, cook until softened
(approximately 5 minutes).
3. Add garlic, 1/2 tsp salt, and
Herbes de Provence. Cook 1-2
minutes or until fragrant.
4. Add stock to deglaze pan, cook
until almost completely reduced.
5. Transfer vegetables to the bowl
with sausage. Cool to room temp.
6. Toss meat and vegetable
mixture with 1 1/2 cups cheese
and croissants.
7. Spread mixture into
buttered 9" x 13" pan or
3-quart baking dish; set aside.
8. Whisk eggs and yolks in large
bowl. Whisk in remaining salt,
milk, and cream.
9. Pour egg mixture into pan
Cover and refrigerate for 1 hour
or overnight.
10. Preheat oven to 325°F.
11. Top pudding with remaining
1/2 cup cheese. Bake for 55-65
minutes, until lightly browned
and a knife inserted in centre
comes out clean.
Yield 2 standard loaf pans
ciao! / dec/jan / two thousand seventeen
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