Chocolate-It's What's for Dinner

Sometimes in the fall you just need something savory. This definitely fits the bill. Savory Bread Pudding 3/4 loaf sourdough bread, cut into cubes olive oil 1 onion, chopped 6 sprigs thyme 1 clove garlic, chopped 12 oz cremini mushrooms 3 sage leaves 1/2 c white wine 4 eggs 2 c milk salt/pepper 1 t smokey paprika 1 1/2 c fontina cheese, grated Grease a casserole dish. Place enough bread cubes to cover the bottom of the dish. Set aside. Saute onions and 2 sprigs of thyme in olive oil until caramelized (about 15-20 minutes). Add garlic and cook until fragrant. Spread onions over the bread cubes - discarding thyme sprigs. Return pan to heat and add additional olive oil and mushrooms, sage, and remaining thyme sprigs. Saute until mushrooms begin to give off liquid. Let liquid reabsorb and add wine. Cook until wine is evaporated. Spread over bread cubes and onions. In a bowl whisk eggs and milk, salt/pepper, and paprika. Spread about half the cheese over mushrooms and...

When you look at the ingredient list you might think that this is going to be a very heavy dish, but it is actually very light. I can't figure out why.  I mean it's got cheese, bacon, and ricotta. Nothing sounds light there at all! This is ideal for brunch or even a nice Sunday night meal. However, since you refrigerate it overnight you can even do it for a weeknight. I must confess the first time I made this, I cheated and didn't refrigerate it overnight and it still came out great. I only chilled it for about maybe 6 hours? Puffy Spinach Egg Bake (Adapted from Cooking Club) 4 c cubed whole grain bread 6 slices bacon, chopped 1/2 c chopped shallots 10 oz frozen chopped spinach, thawed and squeezed dry 6 eggs 2 c ricotta cheese (homemade) salt/pepper 1/3 t nutmeg 2 c milk 1/2 c shredded Fontina cheese Coat a 13x9 pan with cooking spray. Arrange cubed bread in the bottom of the dish. Saute bacon until browned. Add shallots and cook for 2 minutes until...