Paula Dean meets Fork Heart Knife? We had brunch at one of my favorite Cincy restaurants a few weeks ago and I have been dreaming about that meal ever since. We bought way too much bread last week and I want to experiment and recreate some of the meal.
Bread Pudding
Ingredients
(2 cups granulated sugar)
5 large beaten eggs
2 cups milk
(2 teaspoons pure vanilla extract)
3 cups cubed Italian bread, allow to stale overnight in a bowl
(1 cup packed light brown sugar)
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
(Ingredients from Paula Dean's recipe I would not include. I would probably use a little sugar, salt, and actually skew the recipe more savory with Italian spices and some Italian cheeses like romano and grana padano)
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. (Sprinkle brown sugar mixture over the top and) bake for 35 to 45 minutes, or until set. Remove from oven.
Fork Heart Knife's Tomato Jam
"in a big pot, the huge can of tomatoes, with the juices and basil. 8 cups of distilled white vinegar along with a splash of sherry vinegar. 3 cups of sugar. some fresh thyme and paprika and a few spoonfuls of vanilla. let it all cook together on the stovetop for a while. breaking up the tomatoes and cooking off a little vinegar.. after it had boiled a bit, i added the juice of a lemon (just to be sure it would gel a bit) and let it chill."
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