Strawberry Overnight Bread Pudding

Guess what?! We just booked tickets to Europe for later this summer. Our plan: explore Barcelona, eat as many tapas as our bellies can hold and then drive across the border to France to eat as many French-everything we can. Oh, and to see the sights. I just can’t help it as our vacations revolve around food. Isn’t that best (um, only) way to experience a culture?

In celebration of our summer trip and Mother’s Day, I’m incorporating a French classic into a perfect breakfast for serving in bed to Mom (or in all honesty, to yourself). Strawberries are a sign that spring is in full force, so I used Bonne Maman Strawberry Preserves and juicy strawberries to flavor an irresistible bread pudding that’s sweet and fruity but not too sweet it leans more dessert. Although I won’t tell if you top it with ice cream and call it dessert. But the best part about this whole thing? It can be made the night before and baked in the morning for a fuss-free breakfast. While it’s baking, you can slice fruit, make coffee, arrange flowers, and write that Mother’s Day card you remembered to get...

What I love about Bonne Maman is that they preserve fruits at their peak, so the natural sweetness and fruit flavors really come out. They are also non-GMO project verified, use no high fructose corn syrup, no artificial coloring, and no preservatives. That's a lot of wins in my book. In this bread pudding, to make sure every single bite has a punch of strawberry, I make strawberry preserve sandwiches and cut them into cubes. Those cubes get tossed with fresh strawberries and bathed in an egg and almond milk mixture. After soaking overnight and baking in the morning, each slice is topped with toasted almonds, coconut, and coconut whip (or real whipped cream or Greek yogurt if dairy-free isn’t your thing) and drizzled with maple syrup.

What better way to celebrate spring and the best Mom in the world?

Strawberry Overnight Bread Pudding

Coconut oil, for greasing the pan
10 slices whole grain sandwich bread (I used a seeded bread), preferably a little stale
5 tablespoons Bonne Maman Strawberry preserves
1 ¼ cups chopped fresh strawberries, plus more for serving
5 eggs
1 ½ cups unsweetened almond milk
2 tablespoons maple syrup, plus more for serving
½ teaspoon vanilla extract or vanilla powder
¼ teaspoon cinnamon
Pinch of salt

For serving:
½ cup toasted almonds, chopped (optional)
¼ cup toasted shredded unsweetened coconut (optional)
Coconut whipped cream, whipped cream, or Greek yogurt (optional)

Grease bottom and sides of 1 ½ quart baking dish. Make preserves sandwiches. Spread 5 slices with 1 tablespoon each of Bonne Maman Strawberry Preserves. Top with another slice to make a sandwich, pressing gently to adhere. Slice each sandwich into 16 cubes. Spread half of cubes in bottom of baking dish. Scatter with half of chopped strawberries. Top with remaining sandwich cubes and strawberries.

Whisk eggs until no longer stringy. Add almond milk, maple syrup, vanilla, cinnamon, and salt and whisk to combine. Pour mixture over bread and strawberries and press gently to submerge as best you can. Not everything will be covered, but you want each piece to be in some of liquid. Cover with foil and allow to sit in fridge for 8 hours or overnight.**

Preheat oven to 350 degrees. Place pan in oven and bake, covered, for 55-65 minutes. After 40 minutes, remove foil cover to allow top to brown. Pudding will be done when it is no longer jiggly, the top is golden, and it feels just firm to touch. Remove from oven and allow to rest 10 minutes before slicing. Resting will allow you to get the cleanest slices. Top with almonds, coconut, freh strawberries, and whipped topping of choice. Drizzle with additional maple syrup, if desired. Serves 6

**Pudding can be baked immediately and the flavor will still be delicious, but the texture improves with an overnight soak as the bread softens in the egg mixture.

This post was sponsored by Bonne Maman but opinions expressed are entirely my own. P.S. They are running an awesome giveway. Click below to enter!

Buckwheat Crepes with Mushroom and Chard Filling

Crepes are such a romantic food. My first encounter with them was on a trip to Barcelona when I was studying abroad after high school. They were selling them at a little cart at the beach, and my friends insisted I try one. Filled with nothing but Nutella, they were enormous. And they were heavenly. Thin and delicate, yet sturdy enough to hold the chocolatey hazelnut spread within it. I loved the crispy little edges, too. We sat on the dock eating them, allowing our feet to dangle over the edge, barely tickling the Mediterranean. I was determined to learn how to make crepes before leaving Barcelona and enrolled in a culinary class with some friends. Our instructor decided to teach us how to flip them in the pan with a swift flick of the wrist, and my all-too-eager friend jumped at the challenge. The next thing we knew, we had a buttery crepe stuck to the newly painted ceiling of our culinary instructor's apartment. It eventually fell, but not without leaving a perfect grease circle in its wake. Oops.

I have had quite a few crepes since then, but my favorite has been from the French inspired Cafe L'Aube here in Philadelphia that serves a beautiful buckwheat crepe with ham, egg, and Emmentaler cheese. The buckwheat gives the crepe an earthiness and robustness that I love. I was inspired to try my own buckwheat crepe at home, relying on a few tips from my crepe-making lesson in Barcelona to create ever so thin pancakes with crispy edges. I branched out with the filing too, incorporating spring vegetables and a fresh local goat's milk cheese. I served a medium-boiled egg alongside the crepe and found myself cutting pieces of egg and pieces of crepe to make the perfect little bite. A plate of these really made me feel like I was at a European cafe, if only temporarily.

A few things to make note of while you cook. For one, take the time to wash the chard and drain it well. You want to eliminate any grit and sand that so often sticks to chard leaves. I use goat cheese here because it offers a nice tang to the heavier, earthier vegetables, but just about any cheese would do, but be sure to mix it into the filling while it is hot so that it melts well. The batter can be made a day ahead, and stored in the refrigerator, and the cooked crepes can be frozen for up to a month with parchment paper slices in between to prevent sticking.

Buckwheat Crepes with Mushroom and Chard Filling

8 Buckwheat Crepes (see recipe below)
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 pound cremini mushrooms, stems removed and thinly sliced
1/2 pound chard leaves (stems removed**), washed, dried and sliced into 1/2 inch ribbons (about 6 cups)
1/2 cup walnuts, chopped
3 tablespoons fresh goat cheese
salt and pepper to taste
1/4 cup pecorino romano for sprinkling, optional
4 hard-boiled eggs for serving, optional

Heat oil and butter in a skillet over medium heat until butter has melted. Add shallots and sweat for 2 minutes or until softened. Add garlic and cook for 1 minute. Add mushrooms and 1/2 teaspoon of salt and allow to cook for 3-5 minutes or until mushrooms have released liquid and being to brown around the edges. Add the cleaned chard. Mix to combine and cook for 8 minutes or until chard has wilted. If there is a lot of liquid remaining in the pan and the chard and mushrooms are cooked, briefly drain it and return mixture to pan. Turn off the heat. While the mixture is hot, add the goat cheese and stir to combine. Taste and adjust for salt and pepper. Set aside.

Toast the walnuts. Place the walnuts in a dry skillet over medium heat and toast for 8-10 minutes, shaking often, or until walnuts are toasted. Add half of the toasted walnuts to the mushroom and chard mixture and stir to combine.

Set up your assembly station. Place one crepe on the surface, sprinkle with about 2-3 tablespoons of the vegetable and nut mixture. Roll up and place seam side down on a plate. Complete with the remaining filling and remaining crepes. Sprinkle with the remaining toasted walnuts, grated pecorino romano, if using, and serve with a hard-boiled egg. Enjoy! Serves 4 people. 

**You can use the stems to make my Pickled Chard Stems recipe for sprinkling on any grain salad or rice bowl.

Buckwheat Crepes

2 cups buckwheat flour
2 eggs
2 tablespoons unsalted butter, melted
2 cups milk (I used 2%)
1/2 cup water
1 teaspoon salt
1-2 tablespoons unsalted butter, divided, for cooking

Combine all of the ingredients in a blender, except the 1-2 tablespoons of butter for cooking. Blend for 30-45 seconds or until smooth. Pour the mixture into a bowl, cover with plastic wrap, and allow it to rest in the refrigerator for at least an hour or even overnight. Allow the mixture to sit at room temperature for 15 minutes before proceeding.

Heat a 10-inch non-stick skillet over medium heat. Add 1/2 teaspoon of butter to the skillet, swirling to coat. I use a pastry brush to make sure the butter is evenly distributed. Use a 1/4 cup measuring cup to scoop the batter and pour it into the pan. Work quickly to swirl the batter all over the pan to create a thin even layer. The first and maybe even second crepe are usually far from perfect as you are still finding a rhythm and finding the right temperature. So do not give up! You can see my first failed attempt in the picture below. Cook the first side about 1 minute or until the edges of the crepe begin to pull away from the pan and then flip to cook the other side about 20 seconds. I use a spatula and my fingers to usually do this. When the crepe is done, move to a plate and continue with the rest of the batter, buttering the pan as necessary. I usually have to re-butter the pan every 2-3 crepes.

You can use the crepes immediately, stored in the refrigerator for 2-3 days, or the crepes can be stored in the freezer for about a month with a piece of parchment in between them to prevent sticking. If you want to melt more cheese on them, you can do so like you would a quesadilla. Place the crepe in a hot skillet, layer on the cheese or other fillings and wait for the cheese to melt. Remove it from the skillet, roll or fold, and enjoy! Make about 12-15 crepes, depending on how many you end up using as practice :)

Spring Spinach and Goat Cheese Stuffed Grits

Last fall, my Mom and I ventured to Nashville, Tennessee for a rare, but special, Mother-Daughter weekend. Neither of us had never been there, so we could not wait to explore the area. Our main stop was attending the Fall Supper Club that the beautiful McKel Hill of Nutrition Stripped hosted at Bloomsbury Farm. I have so many wonderful things to say about the dinner, but her pictures from the event really do the best at expressing how lovely it was (and if you look closely, you can even see pictures of my Mom and me at the farm:) ). From the picturesque greenhouse setting, to the delicious food served family style, to the live music by Elenowen, I was reluctant to head back to our hotel for the evening. It was pretty neat to finally meet McKel in person, and she has a wonderful positive energy about her that is even more magnetic than it is on her website.

During the rest of our stay, we wandered around Nashville, learning that Nashville is not really a walking city, that despite that fact, it is not easy to find cabs there, and that Marché Artisan Foods is worth a visit for breakfast, brunch, or lunch...whatever you call that first meal of your Saturday morning. I had read some good reviews for Marché on Yelp, which our hotel doorman- and the line out the door upon our arrival- confirmed. The food coming out the kitchen looked simple, but delicious. When we finally got a table, I knew immediately what I wanted because I had seen a few of them go by me on the waitress' trays only to be devoured by happy customers. I cannot remember exactly what they called it, but it was essentially a grits casserole stuffed with ricotta, goat cheese, spinach, and mozzarella. A fried egg lounged on top. Being from North Carolina, I have a thing for grits, and the stiffer texture of the grits in this casserole was really satisfying. I had been wanting to recreate what I had at Marché's for some time, and after a few attempts, I think this one is a winner, albeit a bit lighter than their version.

This is a perfect make-ahead dish for a breakfast or brunch, especially with Mother's Day right around the corner. Then again, I have been eating it for lunch and dinner, and find it absolutely satisfying.

I have to take a moment to thank my friend Olivia and her mother for supplying me with three ingredients that really made this dish so special when I made it this last time. Olivia and I recently became friends during a yoga teacher training program, and I was so fascinated to learn that her mother in Virginia grows vegetables for the local farmers' market and raises goats for goat's milk, yogurt, and cheese. Olivia, being incredibly generous and kind, recently gifted me an Egyptian Walking Onion plant, a dozen eggs, and a jar of homemade goat cheese flavored with bits of Egyptian Walking Onion. The goat cheese is heavenly...worthy of being eaten by the spoonful, and the eggs have a deep sunset yellow yolk. The scallions have the slightest garlic flavor. To celebrate these food gifts and my new friendship with Olivia, I incorporated all of those ingredients into this dish, giving it tremendous flavor and brightness. I urge you to seek out a local goat cheese and local eggs, maybe finding fresh chives or scallions at the local farmers' market to really get the best flavor. I hope you enjoy!

Spring Spinach and Goat Cheese Stuffed Grits

Grits:
4 c. water
1 1/4 c. stone-ground yellow or white grits, coarse cornmeal, or polenta
1 t. salt
2 T. olive oil

Filling:
1 c. chopped frozen spinach, thawed and squeezed dry to yield about 1/2 c. chopped spinach
1/2 c. whole milk ricotta cheese
1/2 c. fresh goat cheese
1 egg
1/4 t. salt
1 T. basil pesto
2 scallions, white and light green parts, chopped or a handful of chives, chopped
1 c. grated mozzarella cheese

Garnish:
2 scallions or a handful of chives, finely sliced
Parmigiano-Reggiano, for sprinkling
1-2 eggs per person

Begin with the grits. Bring 4 cups of water to boil over high heat in a medium saucepan. Add the grits, whisking to combine. Bring to a boil, and then reduce heat to low, stirring occasionally to prevent sticking on the bottom. When the grits are tender, after about 45-50 minutes, and the mixture has thickened, remove from heat, add the salt and olive oil, and stir to combine. Taste and adjust the seasoning to your liking.

Meanwhile, prepare the filling. In a medium bowl, combine the drained spinach, ricotta cheese, goat cheese, egg, salt, basil pesto, and chopped scallions. Stir to combine.

In a square baking dish, pour half of the grits into the pan, spreading into an even layer. Sprinkle with 1/2 c. of grated mozzarella cheese. Spoon the filling over top and spread until even. Sprinkle the filling with the remaining 1/2 c. of grated mozzarella. Carefully spread the remaining grits over top in an even layer. Cover and place in the fridge for at least 2 hours or overnight.

Preheat oven to 400 degrees Fahrenheit. Remove any covering from the grits. Place the pan in the oven and bake for 45-50 minutes or until the top is golden. Remove from oven and let cool 15 minutes before serving. Garnish with chives or scallions, Parmigiano-Reggiano, and an egg or two, if desired. Serves 6.

Notes:
* I used these Carolina Grits for the grits. There is a lot of debate on what the differences between polenta, grits, and cornmeal are, and those differences are based on the type of corn used and the degree of milling. For this recipe, try to find a coarser ground corn meal- not too fine, often labeled stone-ground.
* You can use fresh spinach, either steaming it gently or sautéing it, and then squeezing any excess moisture out of it before chopping.
* Pecorino romano or parmesan cheese work well to garnish, too.