Eggless Bread Pudding in a Jar for a FAT #SundaySupper

I love the whole frugality of bread pudding. It's hard to think of anything else that is so cheap, yet so easy, delicious and guest-worthy (not to mention comforting) than cubes of stale bread baked in eggy custard, jazzed up with whatever else is in your pantry and served with sauce, jam or nothing at all! My dad is one of the biggest bread pudding fans I know of, even though he's not a dessert fan, but since we never seem to have leftover bread kicking around he doesn't get it homemade more than once in a blue moon.

But sometimes the back of the freezer yields treasures that cry out to be used, even if they aren't perfect specimens of their former selves anymore. I had totally forgotten that we had stashed chunks of my mom's stellar Holiday Brioche in the chest freezer after the holidays until a bag fell on me and revealed that it was definitely past its "decadence date". I just couldn't bear to throw it out though, because it is so delicious (and fairly pricey to make) I wanted to salvage it in some way. I instantly thought of my dad (a long time fan of the fresh brioche) and as a result, bread pudding. While I didn't have any fresh eggs at my disposal, I did have chickpea flour - which has become my favourite egg swap for things like French toast batter. mixed with milk, cream, custard powder and sugar, it makes a sweet pudding that fries or bakes up with a hint of nuttiness - perfect to complement the sweet dried fruit and nuts both in the bread itself, as well as those I added later.

That said, I can't truly claim that my bread pudding is eggless - since I used the enriched brioche there is a trace of them - but the batter-custard is totally egg-free, and if you use another bread (I can't wait to try this with my Pecan Pie Bagels) you can take them out of the equation completely. For portability, portion control (and cuteness') sake I baked them up in jars, which is probably a good thing given the amount of not-so-good-for-you stuff going into them. But hey, if you're going into Lent after Mardi Gras, what a way to go!

With New Orleans being home to the biggest Mardi Gras celebration in the US, our #SundaySupper crew (hosted by Leslie this week) is serving up plenty of traditional NOLA fare like beignets, po' boys, and jambalaya with lots of cajun and creole influences. Of course, if you're in it for the sweets, our dessert crowd has you covered too! And really, it's not Mardi Gras without the booze, so you know we'll laissez les bons temps rouler (let the good times roll)!

Here this Sunday's roundup:

Cocktails & Other Beverages:

• The Hurricane Cocktail Recipe from An Appealing Plan
• The French 75 from Kimchi MOM
• Sweet Potato Pie Smoothie from Peanut Butter and Peppers

Appetizers:

• Fried Oysters and Remoulade from Jane's Adventures in Dinner
• Shrimp in Mustard Sauce from Noshing With The Nolands
• Mini Sweet Potato Pies from MealDiva
• Cajun Crab Beignets from Delaware Girl Eats
• Pancetta and Mushroom Arancini from Ruffles & Truffles

Main Dishes:

• Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
• Chicken and Sausage Gumbo from Supper for a Steal
• Sausage & Shrimp Jambalaya from Yours And Mind Are Ours
• Vegan Pizza Waffles from Killer Bunnies, Inc.
• Red Beans and Rice from Cookin' Mimi
• Baked Catfish Po'Boy from Curious Cuisiniere
• Muffaletta from Casa de Crews
• Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
• Seafood Gumbo from Take A Bite Out of Boca
• Cajun Rice & Beans from Momma's Meals
• Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
• Louisiana Roasted Barbecue Shrimp from Food Lust People Love
• Cajun Dirty Rice Bowls from The Dinner-Mom
• New Orleans Fried Chicken from Family Foodie

Side Dishes:

• Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
• Okra Creole from Cindy's Recipes and Writings

Desserts:

• Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
• Chocolate Ganache Tart from Melanie Makes
• Banana Bread Pudding from Gotta Get Baked
• Delicious Saffron Baked Beignets from A Kitchen Hoor's Adventures
• New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
• Polish Paczki from Cravings of a Lunatic
• Buttermilk Beignets from The Messy Baker
• Eggless Bread Pudding in a Jar from What Smells So Good?
• Mint Julep Bars from The Girl In The Little Red Kitchen
• Mardi Gras Cupcakes w/ Cinnamon Frostingfrom Hezzi-D's Books and Cooks
• Mardi Gras Long Johns from Kudos Kitchen by Renee 
• Mexican Chocolate Coffee Cake from La Cocina de Leslie
• Fasnetküchle from The Not So Cheesy Kitchen
• Cheesecake Swirl Brownies from That Skinny Chick Can Bake
• Pecan and Chocolate Pralines from Desserts Required
• Chocolate Raspberry Cake from Clarks Condensed
• Baked Coconut Beignets from Mess Makes Food
• Ravioli dolci di Carnevale from Manu's Menu
• Strawberry Paczki from Neighborfood
• Blackberry Fritters from girlichef
• Brownie Chocolate Chip Cheesecake from Magnolia Days
• Flourless Chocolate Cake in a Mug w/ Coconut Cream from Sue's Nutrition Buzz
• Pecan Bars from Pies and Plots
• "Skinny Tuesday" Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
• Mocha Pear Cake from Happy Baking Days
• Skinny Baked Beignets from Daily Dish Recipes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Basic Bread Pudding (and Variations) #SundaySupper

Do you celebrate Pancake Day at home? Also called Mardi Gras or Fat Tuesday, this Tuesday is traditionally all about eating rich, non-Lenten foods before Ash Wednesday kicks off Lent. Here, it's an excuse to have breakfast for dinner and dessert for brunch - take a look at the Sunday Supper site for more ideas on how to celebrate too. 

While pancakes, French toast and beignets are ridiculously delicious and 100% worthy of a Mardi Gras menu, when cooking for a crowd they usually result in the cook getting less-than-perfect eating at the end (nobody likes cold doughnuts!). My solution is simple, just as decadent and even more foolproof: bread pudding! By piling assorted bread objects into a dish and soaking them with a sweet egg and milk custard, the quintessential comfort (and flavour base) of French toast is embodied in it's casserole form. What makes bread pudding even better to me is it's openness to adaptation - change up the breads, add cocoa or peanut butter, stir in nuts, fruit, cheese or chocolate... anything goes! I've even made savoury bread pudding with pepperjack cheese, spinach and sundried tomatoes.

For example, this Double Coconut and Chocolate Chip Bread Pudding variation on the classic recipe was designed by three of my Grade 8 students in an "Iron Chef" style competition in Home Ec. It's made with leftover choux puffs, custard powder and EXTRA vanilla!

The recipe I'm giving you today is the bare bones of the equation - from here, add away, and use up all that gras this Mardi!    

Appetizers

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

 

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

 

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

 

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Belgian Chocolate Bread Pudding

Well, it's been a while since I've talked about bread pudding (you know, a whole month), so I figured I'd share the latest (and hopefully for our waistlines, the last for a while) variation on the theme that my Home Ec class and I created. In the spirit of the "Europe" unit I was covering in our "eating around the world" series, I drew on Belgium again, not only utilizing their invention of bread pudding as a whole but their love for (and definite ability to make) chocolate.

With the exception of maybe two or three of the kids in class, chocolate is the great equalizer between the ages, backgrounds and outside interests of the 33 youngsters - and being relatively young, their palates are still sensitive enough to develop appreciation for the nuances in different brands, percentages and forms of one of my favourite foods. In fact, a few of them truly impressed me by rejecting "milk chocolate candy" (i.e. your typical convenience store bars) in favour of higher-cacao bittersweet couverture callets and even squares of 72% Ghirardelli. 
 

Muffin version - not nearly as gooey and rich

Bread pudding is definitely a great recipe to make with kids in general - first off, they get to tear the proverbial snot out of stale bread, something that even as an adult I enjoy doing (bonus if it's Challah, since the plaits make for perfect handholds). They get to whisk eggs (again, another magical activity I enjoy as an adult), squish in the bread and watch as the whole mixture turns from liquid | solid to one relatively firm, moist mass. The worst part for everyone involved (kids or adults!) is the waiting. First the 15 minutes before the pan goes into the oven, then another 40 while it slowly bakes to delicious, almost brownie-like perfection and a final 10 before being able to dig in. Yes, it's seen as a form of torture by some of the sweet teeth among us - but oh, the reward! Especially when you get a bite with a nugget of semi-molten chocolate. The only thing that would make it better is a scoop of vanilla ice cream on top!  

Ooey, gooey and perfect hot or cold!

As if I needed further proof this was a keeper, many of the kids (even ones who gave me the "oogie look" while we made the recipe) continued to talk about making and eating "those chocolate brownies" for weeks after the class. Hey, if brownies sells them, I'm in!

Nocciolata e Fiordifrutta Bread Pudding @RigoniAsiagoUSA & @NocciolataUSA

No bread should go wasted - this bread pudding is filled with the rich flavours of chocolate hazelnut spread and orange marmalade, heightened with the use of a blended-nut mylk and a sprinkle of chocolate chips! 

As much as we love our bread here, there are occasions when simply no more of it will fit our freezers, fridges and bread bins. During the Winter, we really only have this issue around Thanksgiving and Christmas, when dinner rolls, stale half-loaves from stuffing, Challah and brioche abound. However, once the weather warms up and the BBQ emerges from it's cover our house is filled with hamburger and sausage buns, stale slices drying out for breadcrumbs, and soft slabs waiting for al fresco sandwich lunches.

Whenever we host a BBQ - which seems to be at least three times a month - Mom goes and buys one of the biggest bags of Kaisers and panini buns I've seen. Of course, we only tend to have three or so guests at a time, which means we then need to find places to stash the 5 or 6 mini-loaf sized buns. Sometimes we can make them fit in our (poorly designed, IMHO) upright freezer, but when we can't, they sit neglected on the counter, slowly curing into rock hard "torpedoes". Since I can't stand to waste food when it can be avoided, I grate a lot of the hard bread into breadcrumbs or toast up croutons. Occasionally though, I need to make something sweet and comforting - and bread pudding fits the bill.

Now I have to admit I was definitely selfish in making this bread pudding recipe - a while back the kind folks at Rigoni di Asiago sent me a few jars of their spreads to try out, and since bread is a perfectly neutral base I figured it would be a perfect foil to allow the flavours to shine. The first jar I cracked was a lovely Seville orange marmalade - I'm not an orange "stuff" lover in general (I prefer the fruit au natural) but this was very fresh tasting and not "gummy" like some marmalades can be. The sub-label for Rigoni di Asiago's fruit spreads, called Fiordifrutta, is sweetened only with apple juice (no white sugar) and set with natural fruit pectin. With no added flavours, aromas or colours, the company processes the spreads at room temperature to preserve the naturally occurring tastes and fragrances of the freshly-picked fruit.

The other jar I knew would be a family favourite. Nocciolata is a chocolate hazelnut spread just like the ubiquitous Nutella, but with no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Instead, it contains

cane sugar*, hazelnut paste*, sunflower oil*, skim milk powder*, cocoa powder*, cocoa butter*, sunflower lecithin, vanilla extract* (* = organically farmed)

The flavour, according to the Nutella aficionado in the house, is slightly less sweet and nuttier than the "other" guys, and the chocolate is an accenting flavour rather than the dominant one. In other words, this is a HAZELNUT spread with chocolate, not the other way around. This will likely appeal more to the adults in the room, especially if the children have sweet teeth, but it is still delicious in its own right.

Together, the two spreads along with eggs, a multi-nut "mylk" and flaxseed made a perfectly silky custard that soaked into the stale buns and infused each bite with flavour. A sprinkle of chocolate chips on top crowned the achievement and begged to be cut into. By the end of the day not a speck was left, and even the "dessert phobes" at work were sold.

Crunch - Topped Peanut Butter Cinnamon Roll Pudding

It's no secret that we have a few peanut butter fans in the family. I mean really, the spread is such an iconic emblem of childhood - at least for my generation and older, who were allowed to bring PB sandwiches to school for at least some of their youth - and as we've grown older, the possible uses of a jar have expanded to fill both savoury and sweet voids equally. I for one would not pass up a slab of rye bread thickly spread with creamy peanut butter and drizzled with local honey, nor would I ignore  a mole sauce using freshly ground, sugar free peanut "paste". My mom is famous for serving a jar of Kraft and a loaf of French bread with her chili, and loves the richness a dollop or two adds to hearty dishes like Thai Vegetable-Peanut Noodles, West African Beef and Peanut Stew and Kale and Sweet Potato Stew.

In terms of numbers (and fervor), my circle of family and friends contains just as many fans of French toast and bread pudding. I'm staunchly in the "French toast only" camp, preferring the slightly crispy egg layer on the outside of the bread to a moist custard-like concoction, but my dad's side of the family is 100% passionate for the pudding. When I found myself with a large (and rather dried out) cinnamon roll left over from a potluck platter, an open carton of rice milk, one lone egg and a jar of 100% natural peanut butter this long weekend, I immediately thought of whipping up a version of the "usual" recipe baked in jars instead of a pudding mould.

As I was waiting on the bread to soak, the open bag of  Nature’s Path Gluten Free Fruit & Nut Granola caught my eye. I instantly thought of using a spoonful of the crunchy cereal to crown my sweet, eggy jars of goodness, and after pulling the pan out of the oven, the absolutely stellar aroma proved my thoughts correct. Even though I'm not as passionate about eggy bread as some people (looking at you, dad!) I don't think I'd ignore the offer of splitting a jar for dessert.

One of my favourite things about bread pudding is it's sheer versatility - for example, this recipe is dairy free depending on the cinnamon roll you choose. Annie’s and Bunner’s cinnamon rolls are both dairy free options... or use an equal weight of "safe" cinnamon bread or bagels for an equally delicious option!

Belgian Style Bread Pudding (Dairy Free)

I woke up this morning to the dreary realization of two things. The first was that (yet again) it was Monday - where did the weekend go? (Answer: up in a Zumba-fied cloud of curry paste and gluten free pizza dough). The second was that Old Man Winter had once again blown through the neighbourhood and left his all-too-familiar, icy calling card. My car escaped the frost coat last night, thanks to my mom shuffling cars and allowing me to tuck it into the garage, but that didn't stop the morning from being a little on the brisk side!

Luckily, being a Home Ec teacher has its perks - namely, that I can create "comfort food", warming menus for my lesson plans! My classes always run right after recess, so we're all chilled by then, and there's nothing better than getting into the warm embrace of the kitchen and making some belly-filling, bone-warming nosh! These days, I've been all about bread pudding - it's quite possibly the most stick-to-your-ribs, hearty, homey, soul food dessert I can think of in the Winter, and it is infinitely variable! I actually wound up doing a bit of research on the recipe for our "food around the world" week at school, and was surprised that I couldn't find much on it in British history. Instead, I discovered that the dish we know commonly as "bread pudding" originated in Belgium! Either way, it's definitely a great treat to make with the kids - they get to crack and beat eggs, sniff cinnamon and vanilla, tear up bread and smoosh it all into the pan! Everyone in my classes - from ages 3 to 9 - enjoyed the process and participated at their own level and interest rate.

Due to allergies in some of my classes, I opted to make this version dairy free with flax milk. However, the richness of the dish doesn't suffer in the least (I credit that to the custard powder) and it is equally delicious hot, cold or reheated a few weeks later after being frozen!

Peanut Butterscotch Banana Bread Puddings

I love baking for my dad. It had been a while since I made a treat for him, and when I came across a Salted Caramel Banana Bread Pudding in my copy of Sinfully Easy Delicious Desserts: Quicker Smarter Recipes by Alice Medrich I was won over by a combination of elements: first, the ingredients were easy to access, affordable and (above all) delicious. Second, bread pudding in general is dead-simple to whip up, and who doesn't have a few crusts of bread (or in my case, leftover panini buns) hanging around? Finally, the presentation of the puddings as individual desserts rather than one big casserole meant that I could scale it as needed and that leftovers wouldn't get that weird "film" most custards do when refrigerated. Whenever I think of bread pudding, I think of him, and knew that with a few tweaks to the recipe I could come up with something fantastic that was definitely to my dad's tastes.

Aside from adoring bananas and bread pudding (or anything custardy in general) my dad is also a big fan of butterscotch and peanut butter. While I know salted caramel is a "big thing" these days, I found a butterscotch sauce recipe in Medrich's book as well that I couldn't wait to try out. I took some major liberties with the mixture along the way, though, using coconut milk in place of the heavy cream, extra Scotch and peanut butter for the standard dairy butter. I was terrified that the whole thing would blow up in my face - but you know what? It worked! I got a silky smooth, dark and rich mixture that became the "magic" with the bread pudding mixture.

Since I did not have the 6-oz ramekins Medrich calls for in the book, nor could I find any, I dug up some old (oven safe) coffee mugs from the basement and used those. The slices of stale, whole grain panini bun that I used were the perfect size for the cups, and the flavour of the whole wheat lent an additional nuttiness that played off well with the peanut butter sauce. I tossed in some extra bananas just because my dad likes them, and the custard was cobbled together from the end of a carton of no-cholesterol egg substitute, Coconut Dream®, and a touch of caramel-flavoured stevia. All in all it was a rich, decadent dessert that somehow I can see being eaten for Sunday brunch... who am I to judge?

Studded Zucchini Yeast Bread (A #BreadBakers Summer Bounty Recipe)

It's prime zucchini weather here. I don't know why I'm still surprised that we're pulling behemoth Summer squashes out of the garden every other afternoon, since in the past 5 years there were only two Summers that yielded a less-than-robust harvest. One thing's for sure, though, and that's the fact that once again, we're putting zucchini into almost everything we can think of - alongside the "usual" zucchini bread, I've thrown it into soups, stir fries, tomato sauces and brownies, tossed it on the grill for a side dish and even sliced it into sticks for crudite platters. Last year I shredded and froze a ton of  the squash into 1-cup "zucchini pucks" for baking with, and even then I wound up dehydrating some for pantry storage... we were running out of freezer space!

I was excited to find a "zucchini bread" from Green Gourmet Giraffe that not only used up a good amount of the vegetable but wasn't a sweet quickbread. Since I'm baking loaves for Mom most weeks anyway, this one made it into rotation and has been her (very vocalized!) favourite of the most recent few. The zucchini does what it does best in baking, disappearing without leaving any trace of flavour but lending a moisture and tenderness to the crumb. The trail mix peppers the dough with bits of crunch and a light sweetness, and the combination makes slices great for French toast in the morning or supporting a roasted chicken or turkey sandwich for lunch. Of course, smearing your favourite Toast Topper on a slice is always a delicious and quick option - especially if it's over peanut butter!

The #BreadBakers are serving up the best of Summer's bounty this time around!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

• Almond and Carrot Biscuits from Basic N Delicious
• Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
• Cherry Bread Pudding from Bakers and Best
• Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
• Garden Herb Focaccia from My Catholic Kitchen
• Herb and Cheese Biscuits from Gayathri's Cook Spot
• Herb and Cheese Grissini from A Shaggy Dough Story
• Herbed Butterflaps from Sneha's Recipe
• Herbs, Spinach and Cheese Bourekas from Cooking Club
• Jalapeño Summer Squash Quick Bread from Magnolia Days
• Mango Kolache from Mayuri's Jikoni
• Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
• Peach Pull-Apart Bread from Recipes, Food and Cooking
• Peaches and Cream Bread from Cindy's Recipes and Writings
• Pizza Cipolla - Onion Pizza from Karen's Kitchen Stories
• Rosemary and Garlic Fougasse from Spice Roots
• Rosemary Breadsticks from A Baker's House
• Spinach Semolina Bread from The Schizo Chef
• Studded Zucchini Yeast Bread from What Smells So Good?
• Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
• Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
• Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
• Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
• Wholewheat Zucchini Bread from Cook's Hideout
• Zucchini Oatmeal Bread from Cali's Cuisine
• Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm

Sautéed Bananas on Pain Perdu

One of the things I love teaching my kids about in Home Ec is that you can have delicious, decadent and even exotic food at home for less money and time than a restaurant. While the majority of their parents cook at least some meals at home, a lot of the time the food is your standard "in a rush, feed the kids what they like" fare. I like to take my hour of time each week to challenge them, even in a small way, to think of food outside the supermarket "box".

This week we made French toast - one of the simplest and cheapest things you can make for any meal of the day. It's also one of the fastest and most variable dishes I know of, and one I learned very early on at my mother's hop. Of course, over the years I've learned a few tricks and tips along the way to jazz up my version - thoroughly drying out the bread (to a "crouton" texture) so that it soaks up the maximum amount of custard possible is my standard practice now, because it makes even whole grain bread (like what I used today) a perfect base. By adding just a smidge of sugar along with vanilla and nutmeg to the eggs and whole milk, and whisking in my most recent "secret ingredient" - a scoop of custard powder - turns everything into a decadent, creamy sop for the bread and cooks to a crisp exterior while maintaining that "bread pudding" mouthfeel inside.

Finally, there's the topping. While maple syrup is perfectly acceptable (and wholly supported by me, especially when the dark, grade B version is available), I opted to take my French toast to New Orleans and go a Bananas Foster route. A whack of butter, brown sugar and bananas caramelized slowly before finishing with more vanilla and a touch of lemon juice, making a perfect topping for the Pain Perdu as well as a crepe filling and crown for an open-face peanut butter and banana sandwich. The dregs of banana that were left after 3 days of cooking (the photo showed the batch I made for 30 kids, with 12 bananas!), I pureed into luxurious banana "butter" and baked into some of the richest banana bread I've ever made - Heaven!

Buttermilk French Toast with Homemade Cinnamon - Raisin Bread for #SundaySupper

Sunday mornings were big breakfast "do's" at my house growing up. While the food wasn't overly extravagant and there were no multi-course brunches laid out by my mom like you read in storybooks, it was one day of the week where breakfast was hot, and a little richer than usual. Pancakes, crepes, waffles and the occasional omelette and buttermilk biscuit would come our way, provided that us kids helped by getting out and mixing ingredients while Mom and Dad dealt with the hot stuff.

One of the first things I remember my Mom teaching me how to do for myself involving the stove was a bona fide French toast breakfast. Other than scrambled eggs (which I was never fond of, unless packed with cheese and black pepper), the preparation of the eggy pan-fried bread was least likely to suffer with my exuberant stirring of batter or if I got too happy with the spatula playing "chef". French toast was always - always - on thick-cut cinnamon raisin bread from the grocery store, which for a storebought, mass processed loaf was (and is) surprisingly unlike typical "Wonder Bread". For one thing, the bread was not just "white with a hint of spice and occasional raisin" - no. This bread (which I would have linked to if it existed on the website!) was packed with raisins and the cinnamon was stong enough to be present without causing second-degree burns. Left out overnight, or the end crusts remaining in the freezer after the middle slices were gone, it was prime for soaking up egg and milk goodness.

These days we do still buy cinnamon raisin bread on occasion, but my sister (the #1 consumer) prefers whole wheat loaves so we pick a different brand. But the true favourite now is homemade. When I make raisin bread for Teaghan, French toast consumption in the mornings increases exponentially, and I've seen my mom grabbing a slice to two on the fly for a morning snack. Over time I've customized the bread recipe even more to pack in as much raisiny goodness as possible and maintain a "toaster friendly" crumb (and yes, a recipe is forthcoming), and is delicious enough on it's own with a dab of butter or peanut butter. Since my recipe is still more moist and tender than the packaged loaves, even after being frozen (we freeze all our bread), we found that we could achieve prime French toast-age by lightly toasting it first.

As for the buttermilk inclusion, the last time I made buttermilk biscuits, I added leftover buttermilk to the eggs instead of our standard 1% and was blown away by how well it worked. The tangy flavour was there, but not overpowering, and added a richness to the vanilla and cinnamon custard both soaked into the toast and as the "chef's treat" bits made from left overs (see the recipe below for more on that). It's important to mix the vanilla, cinnamon and brown sugar together first before adding the milk and eggs, since the alcohol in the vanilla keeps the fine particles of spice in suspension instead of floating up to the surface. In terms of the sugar, sis likes just plain old dark brown best, but if you love maple or the rich molasses flavour of Demerara, use that. Of course, for calorie / sugar hawks out there, you could use stevia, but this is so far removed from "diet food" I don't know why you'd bother. I just wouldn't suggest anything too coarse, since then it won't dissolve.

Even though it's not a breakfast for the calorie, carb and fat watchers, it's still a wholesome concoction. Firstly, it uses whole eggs - the lecithin in the yolk keeps the cholesterol from solidifying in your bloodstream and provides carotenoids, essential fatty acids, the vitamins A, E, D, K, thiamin, B6, folate, panthothenic acid and B12, calcium, iron, phosphorus, and zinc (amongst other things). The bread is both homemade and 100% wholegrain, without preservatives or "weird stuff", and the buttermilk has probiotics as well as that great flavour profile. For families with kids, it's a great way to celebrate #SundaySupper by getting the Kids in the Kitchen and teaching them a basic life skill. Who knows, the next Iron Chef might be right at your elbow!

Here are the rest of the delicious, kid-friendly #SundaySupper offerings from around the web (hosted this week by Brenda of Meal Planning Magic):

Start your day:

• Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
• Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
• Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
• Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

Healthy Snackers:

• Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
• Fruit Salad in an Orange Cup ~Mama’s Blissful Bites

Main Squeeze:

• Whole-wheat Pretzel Dogs ~Family Spice
• Poblano Mac ‘N Cheese ~Juanita’s Cocina
• Coconut Chicken and Shrimp ~Super for a Steal
• Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
• Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
• Walking Tostada ~Shockingly Delicious
• Mini Sausage Rolls ~Small Wallet Big Appetite
• Mini Corn Dog Muffins ~In The Kitchen With KP
• Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
• Threaded Spaghetti Hot Dog Bites ~Damn Delicious
• Golden Potato Patties ~My Trials in the Kitchen
• Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
• Spaghetti Tacos ~Girlichef
• Parmesan Corn on the Cob ~Home Cooking Memories
• Yum Yum Salmon ~Family Foodie
• Pad Thai ~Meal Planning Magic
• Chicken Tortilla Bake ~Mrs. Mama Hen

Sweet Treats:

• Chocolate Slab ~Happy Baking Days
• Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
• Self-Crust Coconut Pie ~Magnolia Days
• Fresh Cherry Clafoutis ~The Meltaways
• Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
• Cookies and Cream Ice Cream ~The Messy Baker Blog
• Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
• Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
• Chocolate Cheese Turnover ~Basic and Delicious
• Chocotorta Vintage Kitchen Notes
• Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
• Purple Blueberry Cake ~Tora’s Real Food
• Tropical Popsicles ~Pippi’s in the Kitchen Again
• Carrot Cupcakes ~Diabetic Foodie

I'm also sending this to next week's edition of YeastSpotting at Wild Yeast and BYOB - Bake Your Own Bread (July '12).

Boning Up with Bread

Somehow, even though I have a gazillion things on the go at any given time (I'm like a mother without kids, go figure!), I felt this indescribable urge to bake this morning. Not something quick and simple, either... no, I wanted to bake bread. So bread was made, and even though it looks butt-ugly, it is probably the healthiest loaf of anything that will be in our house for a few months (until the veggies from the garden start rolling in!).

This was actually a simple bread to make (just like most pan loaves) and since I have no aversion to working with yeast (it seems to like me and my kitchen!) I had some fun playing around with the contents of the dough. What emerged, smelling way too awesome for it's own good, was a 100% whole-grain bread that was perfect for lunchtime sandwiches, a nutty, fibre-rich bread pudding or french toast, or anything you could imagine! It's got flaxseed, skim milk powder, wheat gluten and honey in it... what could be better?

This bread was also the vessel I chose to try out the latest ingredient on my pantry shelf: Potato Milk. This was new to me! I had heard of (and tasted) soy, rice and almond "milks", as well as seen hemp and oat milk for sale, but never milk from potatoes! The brand I used, English Bay, is advertised as being free of lactose, fat, protein, preservatives, soy, rice, gluten, and MSG. It's also a great source of calcium (25% of the RDA per cup), and vegan. The taste, I'll admit, is not something I would be willing to drink straight, but boy, does it make good bread! If you're interested in finding out more, the beverages are available at Loblaws, IGA, Save-on/Overwaitea, Safeway and Federated-Coop stores in Canada.

On the topic of non-dairy milks, I stumbled on this article while getting my hyperlinks and personally find it absolutely ridiculous, unfounded, and frankly offensive. Even if soy is naturally high in estrogen, it will not turn a male child into a little girl no more than eating steak will turn your daughter into a strapping man. I have no tolerance for intolerant people... and yes, I am a walking contradiction.

Anyway, this recipe is important for women especially, since it is high in calcium from the milks, whole wheat and flaxseed that it contains. Each slice, or 1/16th of the (fairly large) loaf has 3% of your RDA, and considering most people eat more than one slice at a time, it will help add up the benefits! I'm passing this on to Susan from FoodBlogga, who has osteoperosis and is running an awareness event (Beautiful Bones), because I'm at risk for it too and its prevention is something everyone should be aware of!

The fibre content of this bread is of course also very high - almost 4g per slice - and so I'm passing this onto Art of Cooking's event Eat Healthy, which is focusing this month on high-fibre foods!

So, now that I have officially worn out my intro, I present thee with:

Wheaten Milk and Honey Bread
Makes 16 slices
1 1/2 tsp active dry yeast
1/3 cup warm water
1/2 cup skim milk
1/2 teaspoon salt
2 tbsp honey
1 tbsp nonfat dry milk (optional, but great for texture)
3 cups whole wheat flour
1 1/2 tbsp vital wheat gluten
5 tbsp ground flaxseed

1. Whisk together yeast and water. Let stand 10 minutes.
2. Heat milk to just above body temperature, stir in salt, honey, and milk powder and let cool to lukewarm.
3. In a large mixing bowl (I use my stand mixer) whisk together flour, gluten and flaxseed.
4. Pour in yeast mixture and milk mixture and beat until a fairly smooth dough forms.
5. Turn out onto a floured surface and knead for 10-15 minutes, until elastic.
6. Place in an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours.
7. Preheat oven to 375F, grease a loaf pan.
8. Punch down dough, shape into a loaf and place into the pan, tucking ends under.
9. Cover and let rise again for 1 hour.
10. Brush the top of the loaf with milk and bake for 40 minutes, tenting with foil after 20.
11. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Note: Use fortified soy (or alternate) milk and soy milk powder if you do not consume dairy, and agave nectar for the honey if you are vegan. Sometimes, I add sesame or hemp seeds to the top of the loaf or dust it with flour for a decorative flare. For a sweeter bread, up the honey content to 1/3 cup and drop the water content to 1/2 cup.

Amount Per Serving
Calories: 112.1
Total Fat: 1.7 g
Cholesterol: 0.2 mg
Sodium: 8.9 mg
Total Carbs: 20.6 g
Dietary Fiber: 3.8 g
Protein: 5.3 g

Gianduja - Orange Multigrain Bread @rigoniasiagousa

A multigrain yeast dough is flavoured (and sweetened) with a dose of Seville Orange Fiordifrutta Organic Fruit Spread and filled with a luscious swirl of Nocciolata (an organic chocolate-hazelnut spread).

This bread was a ridiculously easy "sell" around here. After all, who doesn't like chocolate-hazelnut spread? Or orange marmalade? And in my family, where breadliness is next to Godliness at any rate, the combination of orange, chocolate, nuts and toasty grains was a recipe for the perfect morning.

I was inspired to bake up a batch of bread laced with orange and swirled with chocolate after experiencing the amazing combination of Fiordifrutta Seville Orange Spread and Nocciolata Organic Hazelnut Spread when I made this bread pudding. If the sweet, soft, comforting dessert was such a hit, there was no doubt in my mind I could make a loaf work. My first idea was to use both spreads in the filling by mixing them together - but even with two loaves, the amount of combined spread would be far too much, and I thought the flavours of the nuts, chocolate and oranges would become muddled, rather than shine brightly on their own. Instead, I used the marmalade to help sweeten and moisten the dough itself, and the orange flavour was highlighted by extra orange zest as well. The rich, sweet and nutty chocolate spread perfectly filled the centres of each loaf, and the hazelnut nuances of the "milk" in the dough married the two components seamlessly.

Honestly, the worst part about this bread is that it takes forever to cool down when it's out of the oven - the "bread" might feel room temperature, and it might cut mostly okay, but one bite where that molten filling hits your tongue and BAM - blister city. Thankfully, I made this in the afternoon so it could cool overnight, making it perfect for the next morning's toast!

Because, Baby, it's COLD Outside!

Cold weather is always a mixed group of feelings for me. On one hand, cold means snow, slush, leaky winter boots and head colds circling the neighbouhood faster than my dog can chase his tail. However, the flipside of the situation, cold weather also means the promise of Christmastime, Hanukkah, warm fires and friends coming home from school. Comfort abounds in the Fall and Winter months, bringing delicious smells and tastes to our house. A heads up for everyone reading - December will be bringing baskets of cookies to the blog!! My mom's spectacular shortbread cookies, of course, are on the menu, as are chocolate chippers, and our oven will crank out a hand-kneaded and shaped loaf or two (or four). Thank God we aren't doing the turkey this year, but we are hosting the brunch in the morning which means a whirlwind of activity, some special goodies, and wrapping paper in coffee cups (with luck, an avoided occurrence).

I was fortunate enough to recieve some special goodies of my own in the mail yesterday, too! Marie from A Year From Oak Cottage had sent me a beautiful packet of soaps as my prize for winning her "Show Us Your Sarnie" event way back in October. They look beautiful, and smell even better! Thank you Marie, both for the soaps and for such a wonderful event!

Until December arrives, however, there is no lack of comfort food to fill the gap! Soup and "fake" bread pudding are on the hob today, the chowder being a vegan, wheat-free and low-fat concoction, the "Pharoh's Cake" taking the role of the sweet, easy, guilty comfort food (there won't be too much guilt, I promise!).

Pumpkin And Broccoli Chowder
Serves 6
1 large sweet onion, chopped
1 tomato, diced
1 T tamari

4 c vegetable stock
4 c pumpkin puree
1 T pure maple syrup
¼ tsp salt
1 tsp black pepper
1 bunch broccoli
¼ c pureed silken tofu
2 T soymilk

1. Cut the tops of the broccoli into small flowerets; julienne the stems.
2. Heat a large stockpot over medium-high heat. Spray with cooking spray and add onion.
3. Sauté 6 to 7 minutes.
4. Add the soy sauce and the tomato.
5. Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.
6. Add the stock to the soup pot. Add the pumpkin or squash puree, the maple syrup, salt, and black pepper. Heat, stirring often.
7. Separately, steam the broccoli 4 minutes. Stir broccoli into the soup.
8. Add the tofu puree and the soymilk.
9. Let the soup cook over low heat, stirring occasionally, 10 minutes. Do not let the soup boil. Serve hot.

The best part about this dish is that there are only 3 ingredients! It is sweet, tastes a little like a simple bread pudding, and is pretty rich so a small slice is plenty.

Pharaoh’s Cake
Serves 8
10 thick slices hearty artisan white bread (definitely not sandwich bread)
2 cups runny honey
1/3 cup evaporated milk

1. Preheat oven to 300 degrees
2. Remove the crust from the bread. Soak the slices in honey for at least a half hour.
3. Lightly grease a small deep baking dish.
4. Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish.
5. Bake for 45 minutes.
6. Top with evaporated milk and allow it to soak in before serving.

Apple - Swirled Pumpkin Yeast Bread #SundaySupper

Well, Fall is here. Amidst the collective grumblings of parents, kids and kid-like adults, this beautiful season is beginning to lend its colours and flavours to the neighbourhood and table. I recently picked up a few of my favourite Winter squash - delicata - at the farmers market and can't wait for the crops of crispy local apples to start coming in. With luck, we'lleven have a chance to go picking again this year, after last year's harvest was wiped out by the previous Winter's ice storm.

Fall is also the opportunity to embrace the warmth and comfort of the baker's kitchen again, after avoiding any significant prolonged sources of heat for the past few months. I love diving headfirst into the brisk temperatures with pies, muffins and loaves - and this year there's nothing more Autumnal than this spicy-sweet yeast bread! I started with a pumpkin-packed whole wheat dough laced with warm spices, then rolled a ribbon of luxurious, unsweetened apple butter inside. The apple butter keeps the bread moist and tender for days on end, and is a fantastic addition to breakfast either toasted (with cultured butter or cream cheese!) or straight up. I've been enjoying it so much that I actually need to procure some more apples now - I have more Fall treats to try!

#SundaySupper this week is celebrating the arrival of Fall as well, featuring all types of dishes suiting the cooler climate. What's your favourite Fall treat?

Breakfast
Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
Chocolate Chip Pumpkin Bread by Party Food and Entertaining
Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table

Appetizers and Sides
Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
Pumpkin Cornbread Muffins by Pancake Warriors
Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
Roasted Veggie Tart by Books n’ Cooks

Main Dishes
Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
Butternut Squash Lentil Curry Soup by Food Done Light
Curry Beef Pies by Jane’s Adventures in Dinner
Fantasy Rice by The Petit Gourmet
King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
Pasta with Creamy Butternut & Bacon by Cooking Chat
Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
Sweet Potato French Bean Lentil Salad by Food Lust People Love
Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
Thai Curry Pumpkin Soup by Eating in Instead
Whole Roasted Chicken with Vegetables by Life Tastes Good

Desserts and Cocktails
Apfelkuchen by Curious Cuisiniere
Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
Autumn Bellini by An Appealing Plan
Autumn Spice Cookies by Desserts Required
Caramel Apple Napoleons by The Crumby Cupcake
Caramel Apple Pie Bundles by The Freshman Cook
Caramel Apple Streusel Muffins by The Redhead Baker
Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
Dutch Apple Pie by That Skinny Chick Can Bake
Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
Pumpkin Crisp by Cosmopolitan Cornbread
Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
Pumpkin Pecan Bundt Cake by Flour On My Face
Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
Roasted Maple Pears by Amee’s Savory Dish
Spiced Pear Cake by Simply Healthy Family
Spiced Pumpkin Bread by Renee’s Kitchen Adventures
Sweet Apple Skillet Cake by Nosh My Way

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Multigrain Apple Sourdough

Multigrain Apple Sourdough is a giant loaf cooked in a Dutch oven for extra crusty goodness. Sweetened with apple juice and studded with local apples, it is a wonderful treat with butter or jam in the morning or with tea in the afternoon.

I cannot believe it took me so long to write about this wonderful bread. To be fair, December is always kind of insane around here, but since I've made (and refined) this recipe three times now I feel it is only fair to make it the first bread post of 2021! 

When N and I went apple picking in October, I knew this bread from Green Healthy Cooking had to be on my list of things to make. Normally, the apples we pick are firm and dense, perfect for baking because they don't ooze moisture - but this year they let me down in my first loaf. While the outside was beautifully burnished, the residual moisture in the fruit made the centre soggy and unsuitable for anything without a good toast. After figuring that out, though, I made sure to roast up a bunch of apple cubes and resolved to perfect the dough - I can't resist the combination of apples, maple and whole grains because it truly reminds me of my mom's apple squares. The roasting turned out to be the key! Not only did it remove the excess moisture in the apples, but it concentrated the sugars making them taste like pops of candy in the sourdough that surrounded them. I had to up the baking time as well, but don't worry - the slices are tender without falling apart, stand up to toasting or eating plain and keep extraordinarily well! The first morning she sliced into the most recent loaf, my mom topped it with old Cheddar and just snacked away, then for lunch spread it with peanut butter. If it had lasted, I'm sure I would have had some bread pudding perfection on my hands too in a week or so. 

The strangest thing for me, which I didn't notice until I was typing up the recipe, is that while I have apples and maple syrup going on, I didn't add any spice. No cinnamon, nutmeg or ginger to be found! That said, the loaf doesn't need them at all, but you most definitely could toss in your favourite (just note that cinnamon for some reason seems to antagonize yeast, so knead it in after the first rise).

You also may notice that this loaf does contain two types of yeast - regular active dry and instant. Normally, either will work, but because of the biga that is made for this loaf and the yeast spike after, they need different working times. If you use all active dry, the final dough will take longer to rise and may not be as robust, but if you use all instant I strongly suggest only using 4 g in the biga (you may not have to let it rest as long, maybe 8 hours or so). The combination I used includes a "gold" yeast intended for enriched doughs and really helps move the heavier flours in this loaf too.

Multigrain Apple Sourdough

Adapted from Green Healthy Cooking

Makes 1 large loaf 

 

2 large baking apples (I used Northern Spy), peeled and chopped

 

Biga

200g active sourdough starter

120 ml apple juice or cider

7 g active dry yeast 

120 g bread flour 

 

Final Dough

400 g whole wheat bread flour

400 g multigrain flour blend (or 350 g whole wheat bread flour + 50 g grain cereal like Qia)

10 g instant yeast (I used SAF Gold)
480 ml water
3 tbsp maple syrup
1 tsp salt 

 

Apples

1. Heat the oven to 425°F. 
2. Spread the apples on a parchment-lined baking sheet.
3. Bake the apples for 10 minutes, then set aside to cool.

Biga

1. In a medium bowl, mix all the biga ingredients together until well combined. Cover with plastic and let rest at cool room temperature for 8-14 hours.

Final Dough

1. After the biga has rested, add the flours, instant yeast, water, maple syrup and salt.
2. Knead on low for at least 20 minutes until the dough is sticky and elastic.
3. Cover and let rise 1 hour.
4. By hand, fold in the roasted apple pieces until well mixed.
5. Transfer the dough to a piece of parchment and place in a bowl (parchment side down). Cover and let rise 45-50 minutes. 
6. About 15 minutes into the second rise, place a cast iron Dutch oven (I used my Staub) in the oven and heat to 475F.
7. When the dough has risen, carefully lower it into the hot Dutch oven using the parchment as a sling. Place the lid back on top of the Dutch oven and return to the oven, immediately lowering the temperature to 450F.
8. Bake (lid on) for 40 minutes, then remove the lid and bake a further 10 minutes. 
9. Remove from the oven and cool in the Dutch oven (lid off) for 10 minutes, then carefully move the bread to a cooling rack and cool completely