Savory Sausage, Roasted Pepper, and Thyme Bread Pudding
An African Dinner in Berkeley
Cooking with Squash
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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_81422":{"type":"posts","id":"bayareabites_81422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81422","score":null,"sort":[1399738069000]},"guestAuthors":[],"slug":"mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","publishDate":1399738069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","status":"publish","parent":0,"modified":1546901401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding | KQED","description":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","datePublished":"2014-05-10T16:07:49.000Z","dateModified":"2019-01-07T22:50:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81422 http://blogs.kqed.org/bayareabites/?p=81422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/","disqusTitle":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","path":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2930","bayareabites_480","bayareabites_3992","bayareabites_16157","bayareabites_13357","bayareabites_2344","bayareabites_8637","bayareabites_1031"],"featImg":"bayareabites_81901","label":"bayareabites"},"bayareabites_11649":{"type":"posts","id":"bayareabites_11649","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11649","score":null,"sort":[1269366835000]},"guestAuthors":[],"slug":"an-african-dinner-in-berkeley","title":"An African Dinner in Berkeley","publishDate":1269366835,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-005.jpg\" alt=\"Making African Groundnut Stew\" title=\"Making African Groundnut Stew\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11651\">\u003cbr>\n\u003cem>Meet our Host\u003c/em>\u003c/p>\n\u003cp>Awhile back, we hosted an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year\u003c/a> day of feasting. Throughout the continual grazing, I had the chance to catch up with my friend, Golden. I learned that he spends up to 6 months of the year in Madagascar, and is also quite the cook. As a thank you for all the tasty dumplings he dominated at our party, he invited us over for some African home cooking, Berkeley-style. \u003c/p>\n\u003cp>I love dinner parties -- there's just something wonderfully intimate about getting to know someone in their element, through the food they've taken the time and thoughtfulness to prepare. On the menu this evening was a \u003cstrong>Senegalese-style Mafé\u003c/strong>, a tomato-based groundnut stew, and for dessert, \u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-015.jpg\" alt=\"African Dinner Party\" title=\"African Dinner Party\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11653\">\u003cbr>\n\u003cem>Hua & Justin\u003c/em>\u003c/p>\n\u003cp>As we dug in, we learned more about Golden's studies and travels throughout Africa, and particularly, in Madagascar. Amazingly, what started out as a third grade book report on lemurs, has turned into a total immersion of Malagasy culture and language for the past ten years. Golden is pursuing a PhD at Berkeley in Environmental Science and Public Health, and studies \"the interconnectivity between bushmeat harvesting, sustainability, conservation policy, nutrition, and disease.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tangentially, he apparently also studies the art of barefoot trekking, hunting with blow-darts, building waterwheels, \u003ca href=\"http://www.myspace.com/luckydubefans\">great reggae\u003c/a>, and starring in local music videos.\u003c/p>\n\u003cp>We eagerly drank in visions of a land filled with lychee trees and mango fruit, and tales of exotic animals (like the \u003ca href=\"http://en.wikipedia.org/wiki/Fossa_(animal)\">fosa\u003c/a> -- pound per pound, the deadliest carnivore on Earth); we listened, captivated by stories of friendships made and adventures had.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/fosa1.jpg\" alt=\"fosa\" title=\"fosa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11687\">\u003cbr>\n\u003cem>The Fosa (Photo Credit: Nick Garbutt)\u003c/em> \u003c/p>\n\u003cp>We also discovered a new ingredient! Golden used these curious looking pods to flavor the stew. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-001b.jpg\" alt=\"Melegueta Pepper\" title=\"Melegueta Pepper\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11650\">\u003cbr>\n\u003cem>Melegueta Pepper (?)\u003c/em>\u003c/p>\n\u003cp>They vaguely resembled brown cardamom pods but with a tougher shell. They had a pleasant woodsy flavor to them, tasting a bit like licorice, with notes of ginger and camphor. \u003c/p>\n\u003cp>Upon a little research on the interwebs, I think that it may be \u003ca href=\"http://www.theepicentre.com/Spices/meleguet.html\">Melegueta Pepper\u003c/a>. Is anyone familiar with the spice, and can you confirm or deny my speculation? \u003c/p>\n\u003cp>Whatever it is, it brought a wonderful aroma to the stew. This was also the first time I've tasted a stew made with a ground nut base, and it was surprisingly, very hearty for a vegetarian dish. In Madagascar, they would have made the base by grinding up peanuts. Here, we used smooth peanut butter…and threw in some shiitakes and leeks sourced from the farmer's market (ok, maybe not completely traditional, but 100% delicious). The mushrooms were a great call, they soaked up all the savory goodness from the sauce enriched with coconut milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-013.jpg\" alt=\"Senegalese-style Mafé (Groundnut Stew)\" title=\"Senegalese-style Mafé (Groundnut Stew)\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11652\">\u003cbr>\n\u003cem>Senegalese-style Mafé (Groundnut Stew)\u003c/em>\u003c/p>\n\u003cp>For dessert, we were treated with a slow-cooked\u003cstrong> Bread Pudding\u003c/strong> topped with \u003cstrong>Malagasy Vanilla Rum Sauce\u003c/strong> and whipped cream. \u003c/p>\n\u003cp>To be fair, I never met a bread pudding I didn't like, but this one was especially good. The slow-cooker did wonders to it, turning the middle into a rich custard and the crust into a caramelized, golden bite of heaven. It was so good, I was convinced that it was just doused in heavy cream and sugar, but it turns out, it was just made with regular milk and not an \u003cem>obscene\u003c/em> amount of sugar...which is more than I can ask of any bread pudding.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-022.jpg\" alt=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" title=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11654\">\u003cbr>\n\u003cem>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/em>\u003c/p>\n\u003cp>The best part, though, was the fruit that was hidden inside! Plump \u003cstrong>homemade raisins\u003c/strong>, big pieces of \u003cstrong>dried plums\u003c/strong>, and sweet \u003cstrong>white peaches\u003c/strong> (more loot from the farmer's market). You can of course, use whatever fruit you'd like, and however much of it, maybe none at all. But, I highly recommend you go with this version. I wouldn't change a thing.\u003c/p>\n\u003cp>The clincher was the \u003cstrong>Vanilla Rum Sauce\u003c/strong> made from homemade Malagasy rum flavored with vanilla beans (\u003cem>that he grew himself\u003c/em>)! Since we don't all have access to a distillery and vanilla beans in our backyard, I'm sure this sauce would be totally acceptable with store-bought vanilla-flavored rum. Or, if you are going to be really lazy about it, you could also just spike some melted vanilla ice cream and voila, sauce done. I won't tell a soul...\u003c/p>\n\u003cp>*******\u003c/p>\n\u003cp>\u003cstrong>Senegalese-style Mafé (Groundnut Stew)\u003c/strong>\u003cbr>\n\u003cem>Recipes courtesy of Chris Golden, scientist, Malagasy music video star, blow-dart hunter extraordinaire.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n24 oz. crushed tomatoes with basil\u003cbr>\n1 ½ cups smooth peanut butter (roughly, half of a standard-sized jar)\u003cbr>\n3 cups chopped shiitake mushrooms\u003cbr>\n2 cups chopped leeks\u003cbr>\n8 oz. coconut milk\u003cbr>\n8 pods of Melegueta pepper (substitute brown cardamom)\u003cbr>\n2 tablespoons ground ginger powder (or more to taste)\u003cbr>\n1 tablespoon garlic powder\u003cbr>\n1 teaspoon dried red pepper flakes (or more to taste)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBunch of cilantro, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCombine the crushed tomatoes and peanut butter in a large skillet or pot and simmer slowly, stirring every so often so that the peanut butter doesn't burn.\u003cbr>\n2.\tIn a separate pot, cook the chopped mushrooms and leeks in the coconut milk until softened. You can make your own by soaking some shredded coconut meat in hot water, or you can use the canned variety.\u003cbr>\n3.\tOnce the mushrooms and leeks are softened, add everything to the skillet with the tomatoes and peanut butter.\u003cbr>\n4.\tAdd the pods of Melegueta pepper (or cardamom). To release the flavor even more, crush the pods with the back of your knife (like you would crush a clove of garlic). They should pop open slightly.\u003cbr>\n5.\tAdd ginger powder, garlic powder, dried red pepper flakes (or harissa), salt and pepper.\u003cbr>\n6.\tAllow the mixture to thoroughly combine, and come to a simmer. Stir in the chopped cilantro and serve immediately.\u003cbr>\n7.\tBest served with couscous, but also good with rice.\u003c/p>\n\u003cp>\n\u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ loaves stale French bread, sliced into thick pieces\u003cbr>\n2 cups milk\u003cbr>\n1 stick butter\u003cbr>\n4 eggs\u003cbr>\n½ cup sugar\u003cbr>\nRaisins\u003cbr>\nDried plums\u003cbr>\nWhite peaches\u003cbr>\nSlow-cooker\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSlice the bread into thick pieces, about 1 ½ inches thick, and leave it out for a day or two so that it hardens up a bit.\u003cbr>\n2.\tIn a slow cooker, add the bread and milk. If you want to be extra decadent, you can use half-and-half, but it's not really necessary.\u003cbr>\n3.\tStir in whatever fruit you like. Our version (highly recommended) used homemade raisins, dried plums, and white peaches, sliced up. You can choose how much or little to put in.\u003cbr>\n4.\tStir in a melted stick of butter.\u003cbr>\n5.\tBeat together the eggs and sugar. Pour over the mixture.\u003cbr>\n6.\tCover the slow cooker and cook on low for 3-4 hours. Once a knife comes out clean, you're good to go. Try to wait for the bread to be golden brown.\u003cbr>\n7.\tTop with Vanilla Rum Sauce and whipped cream right before serving.\u003c/p>\n\u003cp>\u003cstrong>Vanilla Rum Sauce:\u003c/strong>\u003cbr>\n\u003cem>Aggressive Version:\u003c/em> Make your own vanilla rum by soaking split Malagasy vanilla beans in rum for several weeks. \u003c/p>\n\u003cp>\u003cem>Ambitious Version:\u003c/em> Mix together 6 shots of store-bought vanilla rum with 3 tablespoons of sugar, and ¼ cup of cream (or half-and-half). Gently heat it over low-heat until the sugar dissolves and the ingredients combine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Slacker Version:\u003c/em> Melt some vanilla bean ice cream into a \"sauce\" and stir in some rum. \u003c/p>\n\n","blocks":[],"excerpt":"An evening far far away...in Berkeley. An exploration of African flavors: Senegalese-style Mafé, a tomato-based groundnut stew, and Bread Pudding with Malagasy Vanilla Rum Sauce. ","status":"publish","parent":0,"modified":1269376271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1261},"headData":{"title":"An African Dinner in Berkeley | KQED","description":"An evening far far away...in Berkeley. An exploration of African flavors: Senegalese-style Mafé, a tomato-based groundnut stew, and Bread Pudding with Malagasy Vanilla Rum Sauce. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An African Dinner in Berkeley","datePublished":"2010-03-23T17:53:55.000Z","dateModified":"2010-03-23T20:31:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11649 http://blogs.kqed.org/bayareabites/?p=11649","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/23/an-african-dinner-in-berkeley/","disqusTitle":"An African Dinner in Berkeley","path":"/bayareabites/11649/an-african-dinner-in-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-005.jpg\" alt=\"Making African Groundnut Stew\" title=\"Making African Groundnut Stew\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11651\">\u003cbr>\n\u003cem>Meet our Host\u003c/em>\u003c/p>\n\u003cp>Awhile back, we hosted an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year\u003c/a> day of feasting. Throughout the continual grazing, I had the chance to catch up with my friend, Golden. I learned that he spends up to 6 months of the year in Madagascar, and is also quite the cook. As a thank you for all the tasty dumplings he dominated at our party, he invited us over for some African home cooking, Berkeley-style. \u003c/p>\n\u003cp>I love dinner parties -- there's just something wonderfully intimate about getting to know someone in their element, through the food they've taken the time and thoughtfulness to prepare. On the menu this evening was a \u003cstrong>Senegalese-style Mafé\u003c/strong>, a tomato-based groundnut stew, and for dessert, \u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-015.jpg\" alt=\"African Dinner Party\" title=\"African Dinner Party\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11653\">\u003cbr>\n\u003cem>Hua & Justin\u003c/em>\u003c/p>\n\u003cp>As we dug in, we learned more about Golden's studies and travels throughout Africa, and particularly, in Madagascar. Amazingly, what started out as a third grade book report on lemurs, has turned into a total immersion of Malagasy culture and language for the past ten years. Golden is pursuing a PhD at Berkeley in Environmental Science and Public Health, and studies \"the interconnectivity between bushmeat harvesting, sustainability, conservation policy, nutrition, and disease.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tangentially, he apparently also studies the art of barefoot trekking, hunting with blow-darts, building waterwheels, \u003ca href=\"http://www.myspace.com/luckydubefans\">great reggae\u003c/a>, and starring in local music videos.\u003c/p>\n\u003cp>We eagerly drank in visions of a land filled with lychee trees and mango fruit, and tales of exotic animals (like the \u003ca href=\"http://en.wikipedia.org/wiki/Fossa_(animal)\">fosa\u003c/a> -- pound per pound, the deadliest carnivore on Earth); we listened, captivated by stories of friendships made and adventures had.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/fosa1.jpg\" alt=\"fosa\" title=\"fosa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11687\">\u003cbr>\n\u003cem>The Fosa (Photo Credit: Nick Garbutt)\u003c/em> \u003c/p>\n\u003cp>We also discovered a new ingredient! Golden used these curious looking pods to flavor the stew. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-001b.jpg\" alt=\"Melegueta Pepper\" title=\"Melegueta Pepper\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11650\">\u003cbr>\n\u003cem>Melegueta Pepper (?)\u003c/em>\u003c/p>\n\u003cp>They vaguely resembled brown cardamom pods but with a tougher shell. They had a pleasant woodsy flavor to them, tasting a bit like licorice, with notes of ginger and camphor. \u003c/p>\n\u003cp>Upon a little research on the interwebs, I think that it may be \u003ca href=\"http://www.theepicentre.com/Spices/meleguet.html\">Melegueta Pepper\u003c/a>. Is anyone familiar with the spice, and can you confirm or deny my speculation? \u003c/p>\n\u003cp>Whatever it is, it brought a wonderful aroma to the stew. This was also the first time I've tasted a stew made with a ground nut base, and it was surprisingly, very hearty for a vegetarian dish. In Madagascar, they would have made the base by grinding up peanuts. Here, we used smooth peanut butter…and threw in some shiitakes and leeks sourced from the farmer's market (ok, maybe not completely traditional, but 100% delicious). The mushrooms were a great call, they soaked up all the savory goodness from the sauce enriched with coconut milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-013.jpg\" alt=\"Senegalese-style Mafé (Groundnut Stew)\" title=\"Senegalese-style Mafé (Groundnut Stew)\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11652\">\u003cbr>\n\u003cem>Senegalese-style Mafé (Groundnut Stew)\u003c/em>\u003c/p>\n\u003cp>For dessert, we were treated with a slow-cooked\u003cstrong> Bread Pudding\u003c/strong> topped with \u003cstrong>Malagasy Vanilla Rum Sauce\u003c/strong> and whipped cream. \u003c/p>\n\u003cp>To be fair, I never met a bread pudding I didn't like, but this one was especially good. The slow-cooker did wonders to it, turning the middle into a rich custard and the crust into a caramelized, golden bite of heaven. It was so good, I was convinced that it was just doused in heavy cream and sugar, but it turns out, it was just made with regular milk and not an \u003cem>obscene\u003c/em> amount of sugar...which is more than I can ask of any bread pudding.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-022.jpg\" alt=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" title=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11654\">\u003cbr>\n\u003cem>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/em>\u003c/p>\n\u003cp>The best part, though, was the fruit that was hidden inside! Plump \u003cstrong>homemade raisins\u003c/strong>, big pieces of \u003cstrong>dried plums\u003c/strong>, and sweet \u003cstrong>white peaches\u003c/strong> (more loot from the farmer's market). You can of course, use whatever fruit you'd like, and however much of it, maybe none at all. But, I highly recommend you go with this version. I wouldn't change a thing.\u003c/p>\n\u003cp>The clincher was the \u003cstrong>Vanilla Rum Sauce\u003c/strong> made from homemade Malagasy rum flavored with vanilla beans (\u003cem>that he grew himself\u003c/em>)! Since we don't all have access to a distillery and vanilla beans in our backyard, I'm sure this sauce would be totally acceptable with store-bought vanilla-flavored rum. Or, if you are going to be really lazy about it, you could also just spike some melted vanilla ice cream and voila, sauce done. I won't tell a soul...\u003c/p>\n\u003cp>*******\u003c/p>\n\u003cp>\u003cstrong>Senegalese-style Mafé (Groundnut Stew)\u003c/strong>\u003cbr>\n\u003cem>Recipes courtesy of Chris Golden, scientist, Malagasy music video star, blow-dart hunter extraordinaire.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n24 oz. crushed tomatoes with basil\u003cbr>\n1 ½ cups smooth peanut butter (roughly, half of a standard-sized jar)\u003cbr>\n3 cups chopped shiitake mushrooms\u003cbr>\n2 cups chopped leeks\u003cbr>\n8 oz. coconut milk\u003cbr>\n8 pods of Melegueta pepper (substitute brown cardamom)\u003cbr>\n2 tablespoons ground ginger powder (or more to taste)\u003cbr>\n1 tablespoon garlic powder\u003cbr>\n1 teaspoon dried red pepper flakes (or more to taste)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBunch of cilantro, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCombine the crushed tomatoes and peanut butter in a large skillet or pot and simmer slowly, stirring every so often so that the peanut butter doesn't burn.\u003cbr>\n2.\tIn a separate pot, cook the chopped mushrooms and leeks in the coconut milk until softened. You can make your own by soaking some shredded coconut meat in hot water, or you can use the canned variety.\u003cbr>\n3.\tOnce the mushrooms and leeks are softened, add everything to the skillet with the tomatoes and peanut butter.\u003cbr>\n4.\tAdd the pods of Melegueta pepper (or cardamom). To release the flavor even more, crush the pods with the back of your knife (like you would crush a clove of garlic). They should pop open slightly.\u003cbr>\n5.\tAdd ginger powder, garlic powder, dried red pepper flakes (or harissa), salt and pepper.\u003cbr>\n6.\tAllow the mixture to thoroughly combine, and come to a simmer. Stir in the chopped cilantro and serve immediately.\u003cbr>\n7.\tBest served with couscous, but also good with rice.\u003c/p>\n\u003cp>\n\u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ loaves stale French bread, sliced into thick pieces\u003cbr>\n2 cups milk\u003cbr>\n1 stick butter\u003cbr>\n4 eggs\u003cbr>\n½ cup sugar\u003cbr>\nRaisins\u003cbr>\nDried plums\u003cbr>\nWhite peaches\u003cbr>\nSlow-cooker\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSlice the bread into thick pieces, about 1 ½ inches thick, and leave it out for a day or two so that it hardens up a bit.\u003cbr>\n2.\tIn a slow cooker, add the bread and milk. If you want to be extra decadent, you can use half-and-half, but it's not really necessary.\u003cbr>\n3.\tStir in whatever fruit you like. Our version (highly recommended) used homemade raisins, dried plums, and white peaches, sliced up. You can choose how much or little to put in.\u003cbr>\n4.\tStir in a melted stick of butter.\u003cbr>\n5.\tBeat together the eggs and sugar. Pour over the mixture.\u003cbr>\n6.\tCover the slow cooker and cook on low for 3-4 hours. Once a knife comes out clean, you're good to go. Try to wait for the bread to be golden brown.\u003cbr>\n7.\tTop with Vanilla Rum Sauce and whipped cream right before serving.\u003c/p>\n\u003cp>\u003cstrong>Vanilla Rum Sauce:\u003c/strong>\u003cbr>\n\u003cem>Aggressive Version:\u003c/em> Make your own vanilla rum by soaking split Malagasy vanilla beans in rum for several weeks. \u003c/p>\n\u003cp>\u003cem>Ambitious Version:\u003c/em> Mix together 6 shots of store-bought vanilla rum with 3 tablespoons of sugar, and ¼ cup of cream (or half-and-half). Gently heat it over low-heat until the sugar dissolves and the ingredients combine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Slacker Version:\u003c/em> Melt some vanilla bean ice cream into a \"sauce\" and stir in some rum. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11649/an-african-dinner-in-berkeley","authors":["5037"],"categories":["bayareabites_12"],"tags":["bayareabites_3637","bayareabites_3634","bayareabites_2930","bayareabites_3636","bayareabites_3635"],"label":"bayareabites"},"bayareabites_7761":{"type":"posts","id":"bayareabites_7761","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7761","score":null,"sort":[1257184574000]},"guestAuthors":[],"slug":"cooking-with-squash","title":"Cooking with Squash","publishDate":1257184574,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sorry, greenies, there's nothing edible to be done with last night's scorched jack o' lantern. But you're not missing much: the real secret about any pumpkin, even the sweet little ones, is that they're just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. ","status":"publish","parent":0,"modified":1550268768,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1372},"headData":{"title":"Cooking with Squash | KQED","description":"Sorry, greenies, there's nothing edible to be done with last night's scorched jack o' lantern. But you're not missing much: the real secret about any pumpkin, even the sweet little ones, is that they're just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cooking with Squash","datePublished":"2009-11-02T17:56:14.000Z","dateModified":"2019-02-15T22:12:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7761 http://blogs.kqed.org/bayareabites/?p=7761","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/02/cooking-with-squash/","disqusTitle":"Cooking with Squash","path":"/bayareabites/7761/cooking-with-squash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7761/cooking-with-squash","authors":["5038"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_2554"],"tags":["bayareabites_2930","bayareabites_1368","bayareabites_1642","bayareabites_2915","bayareabites_16285","bayareabites_2916","bayareabites_1511","bayareabites_14738","bayareabites_16284"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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