We are so excited – there will be two extra stockings hanging on our mantle this year. It has been awhile since my mom and her fabulous hubby have been home for the holidays. Our kids are especially excited to have their grandparents home to share Christmas memories.
My mom always did a great job spreading Christmas cheer. Homemade cookies, eggnog … she was never afraid to try a new recipe. Entertaining was a joy she shared with her friends and family.
I didn’t realize it back then but it definitely influenced my inner entertainer. I started my first recipe box when I was 14 while babysitting. I still have that little grey box and use those recipes often. Even the icing for our cakes is from those very early years.
The love of making appetizers and cocktail parties still makes me smile no matter how many parties we are called for during the holiday season. Especially when we share all of our new chutneys, cheeses and breakfast casseroles.
My mom always made the Christmas Wife Saver Casserole. This is a great way to make your Christmas morning relaxing instead of being in the kitchen. This pan sits in the fridge overnight and can be put in the oven before the presents are opened. We have a few versions in our store including ham and brie with roasted apple, pecan crusted bread pudding and apple cranberry. Serve it with local maple syrup and bacon or sausage and enjoy the moments and creating memories. In the end that is what makes life rich and happy. Merry Christmas!
Apple Cranberry Pecan Bread Pudding
5 large eggs
2 cups 10% cream
1/4 cup sugar
1/3 cup maple syrup
1 Tbsp. vanilla
1 pkg. of cinnamon bread
1 Granny Smith apple, peeled and sliced
1/4 cup frozen or fresh cranberries
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 cup all purpose flour
1/4 cup butter
Combine until crumbled
Spray spring form pan and line with parchment paper. Slice cinnamon buns, and layer in the pan.
Whisk eggs and sugar together, add the cream and maple syrup, whisk until combined. Pour the custard mix over the breads, allow to stand for 1 hour or in fridge over night.
Top with apples, cranberries and pecan streusel.
Bake in oven at 350 F until puffy and golden for about an hour.
Let stand, serve warm with local maple syrup.