Newspaper article The Canadian Press

Holiday Recipes for Brunch Bread Pudding, Pickled Mushrooms and Pecan Crescents

Newspaper article The Canadian Press

Holiday Recipes for Brunch Bread Pudding, Pickled Mushrooms and Pecan Crescents

Article excerpt

Recipes for brunch, an appetizer and a sweet


Here are some recipes from "Rose Murray's Christmas Cooking: The Classic Guide to Holiday Feasts."

Brie and Prosciutto Bread Pudding

This recipe is one of the new additions to the book. "It's easy. It's the kind of thing that's great for a brunch," whether for Christmas Day or anytime during the year you have overnight guests, Murray says.

Bread puddings were originally made by frugal cooks who wanted to avoid wasting stale bread, Murray writes. Popular still, they take on all sorts of delicious forms. One version is a breakfast dish, often called a strata because the bread is layered with a savoury custard, plus cheese and other ingredients such as ham or sausage.

Murray suggests using egg bread for this since it melds into the custard and melted cheese, even with the crust left on.

10 to 12 slices egg bread

50 ml (1/4 cup) butter, melted

125 g (4 oz) prosciutto, slivered

250 g (8 oz) brie, rind removed and cut into cubes

250 ml (1 cup) grated old cheddar cheese

6 eggs

750 ml (3 cups) milk

50 ml (1/4 cup) minced shallots

15 ml (1 tbsp) Dijon mustard

2 ml (1/2 tsp) each salt and freshly ground black pepper

Dash each Tabasco and Worcestershire sauces

5 ml (1 tsp) paprika

Line a greased 3-l (13-by-9-inch) baking dish with half of the bread, cutting it to fit. Brush bread with half the butter. Sprinkle with half the prosciutto and half the brie and cheddar. Repeat layers.

In a large bowl, whisk eggs, then whisk in milk, shallots, mustard, salt, pepper, Tabasco and Worcestershire sauces. Pour egg mixture over bread, then cover and refrigerate overnight.

When ready to bake, heat oven to 180 C (350 F). Sprinkle top of pudding with paprika, then bake, uncovered, for about 1 hour or until puffed and crisp on top. Cut into squares to serve.

Makes 6 to 8 servings.


Pickled Mushrooms

"I love the pickled mushrooms recipe," says Murray. "That's a fun one."

Years ago in Ukrainian-Canadian homes, wild mushrooms were pickled for special winter meals, she writes. Today, although mushrooms are readily available, these delicacies are still enjoyed on Ukrainian Christmas Eve (Jan. 6), but also make a nice addition to any selection of appetizers throughout the year.


500 g (1 lb) small white button mushrooms

375 ml (1 1/2 cups) white vinegar

375 ml (1 1/2 cups) hot water

1 bay leaf

Pickling Mixture

50 ml (1/4 cup) canola oil

2 cloves garlic, halved

10 ml (2 tsp) salt

5 ml (1 tsp) whole black peppercorns

2 ml (1/2 tsp) ground mace

1 ml (1/4 tsp) hot pepper flakes

150 ml (2/3 cup) white vinegar (approx)

Mushrooms: Clean and place in a non-reactive saucepan. …

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