It’s the Monday after Thanksgiving. Chances are, you’re expecting one of two things from this post: a clever use-up for leftovers, or an antidote to last week’s indulgence.
Sorry. Not today.
Today, I’m all about stuffing vegetables with meat. And when I say vegetables, I mean mushrooms. And when I say meat, I mean sausage.
Time for another entry in the list of breakfast foods that don’t have to be sweet:
Don’t get me wrong. Sugary, crispy custard-bread is a fine foodstuff indeed. There’s a tiny roadside diner in Belchertown, Massachusetts that makes a gingerbread French toast I’ll remember for years. But for my money, that’s not breakfast. It’s dessert. It’s bread pudding by another name.
Breakfast French toast, in my book, is bread soaked in scrambled eggs, with enough salt and black pepper to make you sneeze. I love it especially when it’s made with Jewish deli bread: caraway rye or even a good chewy bagel.
Yes, I said bagel.
Guys, I have to apologize. I am about to be a tease.
Just as corn season is ending, I’m showing off a fresh corn recipe. And not just any fresh corn recipe, but one of the most magical and confoundingly delicious things I’ve made in a very long time.
It’s a pudding made from corn–and nothing else.
I know, right?