In Char’s Kitchen ~ Season 3 Episode 5: Stick-To-Your-Ribs Weeknight Comfort Food

Croissant Pudding with Fresh Herbs and Aged Cheddar

Need an excuse to use up random fresh herbs? This is the recipe for you and your gang! Sunday brunch or a weeknight supper at its best. Seriously, so darn good!

10 eggs

1½ cups (375 mL) 35% whipping cream

1 tbsp (15 mL) Dijon mustard

½ tsp (2 mL) each of salt, fresh ground pepper, and ground nutmeg

8 cups (2 L) cubed day-old croissants (about 6 croissants)

2 cups (500 mL) chopped mixed fresh herbs (such as mint, basil, parsley, dill, and rosemary), divided

2 cups (500 mL) grated aged cheddar cheese, divided

½ cup (125 mL) roughly chopped green onions

½ cup (125 mL) finely chopped sundried tomatoes packed in oil and patted dry

Directions:

Preheat oven to 350°F (180°C).
Whisk together eggs, cream, Dijon, and spices until well combined (I like to use my food processor).
Place cubed croissants, 1 cup (250 mL) mixed herbs, 1½ cups (375 mL) cheese, onions, and sundried tomatoes in a large bowl, and toss with egg mixture.
Place mixture in a well-greased 9 x 13-inch casserole dish (may look a bit sparse). Sprinkle remaining cheese evenly on top.
Bake in the centre of the oven for about 30 minutes or until golden. Remove from the oven and cool slightly.
Garnish evenly with remaining chopped mixed herbs. Makes 8 servings. Serve with Charlicious Salad – click here for recipe.

TIP:

Use cubed day-old sourdough or whole grain bread in place of croissants.
Add 1 cup (250 mL) chopped cooked bacon to mixture before baking.

Coconut Rum Blondies

I dare ya to have just one!

½ cup (125 mL) softened butter

1 cup (250 mL) lightly packed brown sugar

2 eggs

2 tbsp (30 mL) quality dark rum

1 tsp (5 mL) pure vanilla extract

½ tsp (2 mL) coconut extract

1 cup (250 mL) all-purpose flour

1 cup (250 mL) flaked sweetened coconut

¼ tsp (1 mL) salt

½ cup (125 mL) white chocolate chips

Garnish

1 oz. (30 g) melted white chocolate

2 tbsp (30 mL) toasted coconut flakes

Directions:

Preheat oven to 350°F (180°C).
Beat butter with sugar, eggs, rum, vanilla, and coconut extract.
Add dry ingredients and beat until evenly combined (batter will be thick).
Spread batter into an 8 x 8-inch square baking pan lined with parchment paper on the bottom and up the sides of pan.
Place in the centre of the preheated oven and bake for about 30 minutes, until the top is set, and blondies just start to come away from the sides.
Cool completely.
Drizzle with melted white chocolate and sprinkle evenly with coconut.
Cut into 16 squares and store in an airtight container for up to 1 week (but they won’t last that long).

Tip:

No booze? No problem! Simply up the vanilla extract to 1 tbsp (15 mL).

Charmaine is the host of “In Char’s Kitchen” , ‘In Char’s Kitchen Quarantine Edition’ & ‘In Char’s Kitchen Fitness Edition’ on YourTV Muskoka and regular guest on: Rogers IN Studio, CTV Morning Live Ottawa, CHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two young adults; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

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