1 loaf Cal & Gary's French bread, diced into small cubes and dried
2 cups sweet onion, small diced
1 cup celery, small diced
1 cup fresh parsley, stem removed and chopped
1/4 cup Founders & Farmers dried sage
1 tsp salt and pepper to taste
1 - 1.5 cup unsalted chicken broth
2 large Cal & Gary's eggs
4 egg yolks
1/4 cup Cal & Gary's Maple Syrup
1 1/2 cup grated Founders & Farmers Double Cream Brie
4 tbsp spiced rum
1 1/2 cup Cal & Gary's thick cut bacon, diced
1/4 cup roasted garlic puree
1 cup dried cranberries
1 zested orange
1 tsp thyme
1 cup Cal & Gary's butter
2 tbsp True Lemon Powder
How to make it
Preheat oven 375F.
Place cubed bread on a baking sheet and bake, stirring occasionally until dried out. Note * this can be done the night before to save time. Set aside Spray mini muffin pan with non stick spray, set aside.
Transfer bread into large mixing bowl. Set aside . * note it is much easier to mix with your hands with gloves on.
In heated sauté pan add butter bacon render , then add onions, celery spices roasted garlic . Cook until tender. Add cranberries then add to the bread bowl mix together. Allow to cool . Add whole and egg yolks mix well. Add enough chicken stock to saturate. Add grated brie and orange zest, spiced rum and salt and pepper and parsley and True lemon power.
Add mixture to each muffin cup pack down well – add a small amount on top , add little extra dollop of Founder & Farmers brie cheese place in oven for 25 minutes and enjoy!
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Ingredients
1 loaf Cal & Gary's French bread, diced into small cubes and dried
2 cups sweet onion, small diced
1 cup celery, small diced
1 cup fresh parsley, stem removed and chopped
1/4 cup Founders & Farmers dried sage
1 tsp salt and pepper to taste
1 - 1.5 cup unsalted chicken broth
2 large Cal & Gary's eggs
4 egg yolks
1/4 cup Cal & Gary's Maple Syrup
1 1/2 cup grated Founders & Farmers Double Cream Brie
