Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Spinach Artichoke Bread Pudding

This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip. 

This bread pudding is light, fluffy and delicious! It takes about an hour and half to cook so give yourself enough time. 

Ingredients:

  • 2 baguettes

  • 2 cups Crampton’s spinach dip

  • 1 ½ cups whole milk

  • 4 eggs

  • ½ cup parmesan cheese

Tips and Tricks:

  • This makes a great addition to any brunch menu!  Add some crumbled bacon or ham and top each serving with a poached egg for extra yumminess.
  • Using day old bread works best...you can substitute any of your other favourite breads in place of the baguettes.
  • Feel free to add finely diced or shredded veggies to the mix.
  • You can use this savoury bread pudding in place of stuffing or dressing for dinner.

Instructions:

  1. Preheat oven to 350 and grease a 9x9 baking dish.
  2. In a large bowl, mix together the dip, milk and eggs.
  3. Cut the baguettes into bite size pieces and put in bowl with the wet mixture.  Mix well to coat all the bread.
  4. Transfer the pudding mixture to the prepared baking dish and cover with foil.  Let this sit on your counter for 30 minutes to allow the bread to soak up the wet mixture.
  5. Bake covered for 45 minutes. Remove the foil and sprinkle with parmesan cheese. Bake for another 10-15 minutes.

Tips and Tricks:

  • This makes a great addition to any brunch menu!  Add some crumbled bacon or ham and top each serving with a poached egg for extra yumminess.
  • Using day old bread works best...you can substitute any of your other favourite breads in place of the baguettes.
  • Feel free to add finely diced or shredded veggies to the mix.
  • You can use this savoury bread pudding in place of stuffing or dressing for dinner!