Make Ahead Breakfast Bakes For Christmas Morning
#entertainingwithbeth #OliveOilsFromSpain #AD Special thanks to Olive Oils From Spain for sponsoring and collaborating with me on this video. *For more information on Olive Oil From Spain you can visit their website here: http://bit.ly/2EImQJu * SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 MAKE AHEAD BREAKFAST BAKES FOR CHRISTMAS MORNING Makes 6 (in 1 cup ramekins) *Print Recipe here* http://bit.ly/2CqW2Lo INGREDIENTS: 2 tbsp (30ml) Extra Virgin Olive Oil from Spain 1 ¼ cup (190g) of leeks (white parts) sliced thinly into half moons 6 cups (1400ml) bread cubes from a rustic loaf, dried out 6 eggs 2 cups (475ml) heavy cream 3 tbsp (45ml) white wine (or the same in more heavy cream) 1 cup (240ml) grated Swiss Cheese (reserve ¼ cup for topping) 2 tbsp (30ml) chives, minced fresh pepper to taste 4 slices Black Forrest Ham, diced METHOD: In a large skillet add olive oil and heat until hot. Add leeks and allow them to crisp up and turn golden brown in the oil, stirring occasionally. Drain with a slotted spoon and set aside to cool. Preheat oven to 375F (190C). Cut bread into 1” (2.5cm) cubes. Place on baking sheet and bake at 375F (190C) for 15 minutes until golden brown and dried out. Allow to cool and set aside. Spray 1 cup (240ml) oven-safe ramekins with baking spray, place on a rimmed lined cookie sheet and set aside. In a large bowl add eggs, cream and wine and whisk to combine. Add cheese, ham, cooled leeks, chives and freshly cracked pepper. Stir to combine. Fold in bread cubes, making sure all bread is soaked in the egg batter. Scoop out 2 scoops of the bread pudding mixture with an ice cream scooper into the ramekins. The first scoop should be more egg batter than bread, the second scoop more bread than egg batter. Sprinkle 1 tsp (5ml) of reserved grated Swiss cheese on top of bread cubes. Group ramekins together on the baking tray, and cover as a grouping with foil. Place in refrigerator overnight or a minimum of 4 hours, to allow bread to soak up the batter. The next morning pre-heat oven to 375F (190C) and remove foil and place tray with ramekins in oven for 25 minutes until bread on top turns golden brown. Then cover gently with clean foil and continue baking until egg is set for 10 minutes more. Serve immediately either in the ramekins or remove from ramekins by turning upside down and then right side up, and serve on a plate. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.