Ham-Egg-Cheese Bread Pudding
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook for 3-5 minutes, or until soft but not browned. Set aside.
Spray a 13- by- 9- inch-baking dish with nonstick cooking spray. In a large bowl, whisk together the eggs, half-and-half, wine, chives, parsley, salt, and pepper.
Melt the remaining 3 tablespoons butter. Place half of the bread in the prepared dish, drizzle with half the butter, sprinkle with half the Swiss Cheese, and half the ham. Pour half the egg mixture over, and then repeat with remaining bread, butter, cheese, ham, and egg mixture. Press down with a spatula to be sure the bread absorbs the liquid. Cover with buttered aluminum foil, and refrigerate overnight.
Remove the casserole from the refrigerator 1 hour before baking. Preheat the oven to 350° F. Bake the casserole, covered, for 30 minutes. Uncover, sprinkle with the Dubliner Cheese, and bake for 30 to 35 minutes longer, or until and the center is set and the top is browned. Remove from the oven and let stand for 10 minutes before serving.
In a large skillet over medium heat, cook the bacon, turning frequently, for 7–9 minutes or until lightly browned. Set aside.
Preheat the oven to 400°F/200°C. Spray the cups of two 12-well muffin pans with nonstick cooking spray.
Combine the flour, sugar, baking powder, cream of tartar, and salt in a food processor fitted with a metal blade. Pulse 2–3 times to blend. Add the butter and process for 10–15 seconds or until the mixture resembles coarse crumbs.
Add the cheese and herbs and pulse 2–3 times to blend. Add the egg and buttermilk and process for 10–20 seconds or until soft dough forms. Add the bacon.
Spoon the batter into the prepared pan and bake for 23–25 minutes or until the biscuits are lightly browned and a skewer inserted into the center comes out clean. Remove from the oven, transfer to a wire rack, and let cool for 10 minutes. (Can be made 1 day ahead; store in an airtight container).
Serve spread with butter and topped with a spoonful of apple compote.
Spiced Apple Compote
In a medium saucepan over medium heat, bring the apples, water or juice, lemon juice, sugar, spices, and vanilla to a boil. Cook for 2 minutes and then reduce heat and simmer for 5–6 minutes more or until the apples are nearly tender.
Remove from the heat and let cool completely in the pan. (Can be made up to 3 days ahead; cover and refrigerate).
Lil and Kitty’s Tea Brack
In a large bowl, combine the raisins, sultanas, brown sugar, and tea. Cover and let soak overnight.
Preheat the oven to 350°F. Spray a 9 inch loaf pan with nonstick cooking spray.
Stir the butter into the fruit mixture, and then stir in the egg, cranberries, apricots, mixed peel, and almonds. Sift together the flour and baking powder and stir into the fruit mixture. Spoon into the prepared pan and bake for 55–60 minutes or until the top is golden and a skewer inserted into the center comes out clean.
Remove from the oven. Transfer to a wire rack and let cool in pan for 15 minutes. Invert loaf onto rack and let cool completely before slicing. (Can be made a day ahead; wrap in aluminum foil).
View blog post