Conquer brunch with this savoury bread pudding
Joanna Gaines of the HGTV juggernaut show Fixer Upper releases her first cookbook, Magnolia Table, focusing on southern cooking
I haven’t watched a home improvement show since the original run of TLC’s Trading Spaces, but even I know about the immense popularity of Fixer Upper, the HGTV renovation show starring husband-and-wife construction-and-design team Chip and Joanna Gaines. I haven’t seen a single episode, but through pop culture osmosis I know that the Texan couple helped popularize the country chic esthetic: white walls, exposed brick, subway tile backsplashes, iron detailing and so much shiplap that it became a running joke among fans.
To say that the couple built an empire would be an understatement. Since Fixer Upper premiered five years ago (it aired its season finale this month and premiered a spinoff home reno show on the same network), the Gaines have built a booming lifestyle brand called Magnolia that includes a furniture and home goods line, a quarterly magazine and bestselling books.
In their hometown of Waco, Texas, they also opened a restaurant called Magnolia Table and a shopping complex called Magnolia Market At The Silos that attracts tens of thousands of Fixer Upper fans.
Naturally, a cookbook was the next step to round out their country livin’ lifestyle brand. This week, Joanna Gaines released Magnolia Table: A Collection of Recipes For Gathering ($37, Harper Collins) that features 135 recipes that veer towards the southern and TexMex sides of cooking. Think mac and cheese, casseroles, fish tacos, enchiladas, pecan pie and lemon bars.
This book is geared toward fans who want to eat what the Gaines family eats or get a taste of some of the dishes served at the Magnolia Table restaurant. The recipes are simple and include dishes such as guacamole, egg salad, devilled eggs, a BLT and chili. The most complex dish is perhaps a recipe for bulgogi from Joanna’s Korean mother or a doughnut recipe from her grandfather.
The breakfast chapter is the most intriguing as it features many indulgent recipes such as sweet breads (orange-walnut sweet rolls, vanilla cake doughnuts, cinnamon squares), cheesy quiches and egg-laden casseroles, including an eggs Benedict casserole that uses a whopping 26 eggs. I skipped that one, but was drawn to the savoury ham and cheese bread pudding that’s not unlike a giant croque monsieur casserole. As with anything loaded with bread, cheese and ham, it was delicious and I like that Joanna writes that it can be assembled the night before for an easy brunch dish.
While this book isn’t for me, perhaps it’ll encourage a noncooking Fixer Upper fan to whip something up in the kitchen, a kitchen that’s probably decked out in shiplap.
Savoury Ham and Cheese Bread Pudding With Tomato Hollandaise
Star Tested For the pudding Non-stick cooking spray 8 large eggs 1-1/2 cups (375 mL) whipping cream 2 tbsp (30 mL) fresh thyme leaves 3 minced garlic cloves 1 tsp (5 mL) kosher salt 1 tsp (5 mL) mustard powder 1/2 tsp (2 mL) paprika 1/2 tsp (2 mL) black pepper 1 tsp (5 mL) ground nutmeg 1 lb (450 g) crusty French bread loaf, cut into 1/2 inch (1.3 cm) slices and crusts removed 1/2 lb (225 g) thick-cut deli black forest ham, chopped into bite-sized pieces (about 1 cup) 2 cups (500 mL) shredded old cheddar 1/2 cup (125 mL) shredded parmesan Spray a 9-inch by 13-inch (232 cm by 33 cm) baking dish with cooking spray. Set aside.
In a large bowl, whisk together eggs and whipping cream. Whisk in thyme, garlic, salt, mustard, paprika, pepper and nutmeg. Set aside.
Line bottom of baking dish with a single layer of bread slices, cutting slices as needed to fit pan. Top evenly with chopped ham and cheddar. Layer remaining bread slices on top, cutting slices to fit.
Pour egg mixture evenly over bread, letting it seep into bottom layer of bread. Sprinkle parmesan on top. Cover. Refrigerate for at least 1 hour and up to overnight. Gently press down occasionally to help bread absorb liquid.
Preheat oven to 350 F (180 C). While oven is preheating, remove baking dish from fridge and let it come to room temperature.
Bake, uncovered, for 50 minutes until top is golden brown and a knife inserted in centre comes out moist, but not wet. Remove from heat and let cool for at least 15 minutes before serving. For the tomato hollandaise The key to smooth and silky hollandaise is constant whisking. Letting the egg sit on the double boiler for too long will lead to scrambled eggs. Hollandaise doesn’t sit well for long, so make the sauce when the pudding is out of the oven and cooling.
4 large egg yolks 1-1/2 tbsp (22 mL) lemon juice, plus more to taste 1 tbsp (15 mL) water 3/4 cup (180 mL) melted salted butter
2tsp (10 mL) tomato paste, plus more to taste Cayenne pepper, to taste White pepper, to taste In a double boiler over simmering water, whisk together egg yolks, lemon juice and water. Whisk constantly. When mixture has slightly thickened, about 3 to 4 minutes, whisk in melted butter in a slow and steady stream. Continue whisking until sauce becomes thick and smooth. Whisk in tomato paste. Add cayenne and white pepper to taste. Add more lemon juice or tomato paste if desired.
Spoon sauce over individual servings pudding. If sauce begins to separate after sitting out too long, return to double boiler and whisk in an additional egg yolk and 1 tbsp (15 mL) melted butter.
Makes 8 servings.
Cook This Book is a bi-weekly column that looks at the latest cookbooks hitting the stands. Email karonliu@thestar.ca