Resurrect that Bundt pan!
Does the sight of a Bundt pan bring you back to memories of your grandmother? There's no doubt that a Bundt pan has a certain retro appeal, but this old-school pan is enjoying a resurgence these days, and this book, Beautiful Bundts: 100 Recipes for Delicious Cakes and More is a beautiful example of all of the ways you can utilize this pan, both in classic recipes and those that are decidedly more modern.
On the sweet side, there are lots of great offerings for indulging your holiday sweet tooth, such as Eggnog Bundt Cake and Sticky Toffee Pudding with Toffee Sauce. There are also lots of recipes that are perfect for everyday dessert, such as Classic Pound Cake and Lemon Lover's Bundt. There's also a whole chapter on savoury bundts, such as this awesome Croque Monsieur Strate Bundt, perfect for a brunch over the holidays or any time!
Croque Monsieur Strata Bundt
Originating in French cafés as a lunch or afternoon snack, the croque monsieur is a ham sandwich, usually served on buttery brioche bread, with broiled Gruyère or Comte cheese on top. The name of the sandwich derives from the French words croquer, to bite, and monsieur, mister. The croque madame, its counterpart, takes the already satisfying sandwich another step by placing a fried egg on top! Inspired by the croque monsieur, slices of this savory strata feature layers of Black Forest ham and nutty Gruyère cheese and need only a simple green salad and a glass of sauvignon blanc for a perfect weekend brunch.
Photo credit: Julie Anne Hession
Makes 10 to 12 servings
• Minimum 12-cup Bundt pan, sprayed
9 large eggs 9
3 cups half-and-half (10%) cream 750 mL
2 tbsp grainy mustard 30 mL
1 tsp salt 5 mL
1⁄2 tsp freshly ground black pepper 2 mL
Pinch cayenne pepper Pinch
1 lb Black Forest ham slices, chopped 500 g
2 cups finely shredded Gruyère cheese 500 mL
1⁄4 cup minced green onions 60 mL
11⁄2 tbsp chopped fresh rosemary (or 11⁄2 tsp/7 mL dried) 22 mL
1 lb loaf rustic white bread, 500 g
cut into 3⁄4-inch 2 cm) cubes (see tip)
1. In a large bowl, whisk eggs until blended. Whisk in cream, mustard, salt, pepper and cayenne.
2. In a medium bowl, toss together ham, cheese, green onions and rosemary. If necessary, using your hands, separate pieces to break up any clumps and create a uniform mixture.
3. Place one-third of the bread cubes in prepared Bundt pan. Top with half the ham mixture, sprinkling in an even layer. Repeat with half the remaining bread and the remaining ham mixture. Arrange the remaining bread on top, pressing down gently.
4. Slowly pour egg mixture evenly over the layers, letting it soak in as you pour. Cover pan with plastic wrap and refrigerate for 8 hours or overnight to allow bread to absorb egg mixture.
5. Preheat oven to 375°F (190°C).
6. Uncover pan and bake for 55 to 65 minutes or until puffed and golden brown and a paring knife inserted in the center comes out clean. Let cool in pan for 15 minutes, then carefully invert strata onto a plate. For best results, serve warm or at room temperature.
It is important to cut the bread into small enough cubes so that it can thoroughly absorb the egg mixture. If desired, buy your bread a day in advance so that it has a chance to dry out a bit.
Courtesy of Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession © 2017 www.robertrose.ca Available where books are sold.