Dougherty Family Recipe Box

Category: Leftovers

  • Ham and Cheddar Bread Pudding

    Ingredients

    • 8 ounces bread torn into 3/4 inch pieces
    • 3/4 cup old cheddar cheese coarsely grated
    • 1/4 cup chopped green onions
    • 3/4 cup milk
    • 1/4 cup chicken broth
    • 1/8 teaspoon black pepper
    • 3 ounces ham minced
    • 3 eggs lightly beaten

    Method

    1. Preheat oven to 375°F.
    2. Put bread on a baking sheet and toast until golden brown (about 10 minutes), turning once.
    3. Remove from oven.
    4. Mix together all ingredients except half of the cheddar cheese.
    5. Put mixture into a 9×9 pan.
    6. Sprinkle remaining cheese over top.
    7. Put in oven and bake until lightly browned (about 20 minutes).

    Source

  • French Toast Bread Pudding

    Ingredients

    • 12 ounces french, brioche, or challa bread torn into 3/4 inch pieces
    • 7 eggs
    • 2 1/2 cups milk
    • 1/2 cup brown sugar
    • 2 teaspoons vanilla
    • 3/4 teaspoon cinnamon
    • 1/2 cup chopped pecans toasted
    • maple syrup

    Method

    1. Butter 11×17 baking dish.
    2. Put bread in dish.
    3. In a separate bowl whisk eggs, milk, sugar, vanilla, and cinnamon together.
    4. Pour egg mixture over bread.
    5. Lightly press down on bread with a spatula to moisten completely.
    6. Cover with foil and put in fridge overnight.
    7. Put foil covered dish in cold oven.
    8. Set oven to 350°F.
    9. Bake 30 minutes.
    10. Remove foil.
    11. Bake until pudding puffed and golden brown (about 35 minutes).
    12. Serve warm with nuts and maple syrup.

    Source

  • Chilaquiles Rojos

    This is a recipe for leftovers from tacos – it’s almost worth making too much the night before so that you can have chilaquiles for brunch.

    Ingredients

    • leftover salsa fresca
    • water
    • leftover tortillas, cut into 6s and toasted or left out overnight
    • grated white cheese
    • optional: leftover beef/pork/chicken
    • optional: soft poached eggs
    • optional: leftover guacamole
    • optional: sour cream

    Method

    1. Puree salsa in a blender.
    2. Heat sauce over medium heat in a large nonstick skillet.
    3. Add water and stir.
    4. Reduce sauce until it is as thick as a commercial salsa.
    5. Add chips to sauce, reduce heat, and simmer for 3 or 4 minutes.
    6. Serve with optional toppings.

    Source