A great sophisticated dish!
1 challah, regular or whole wheat, crusts removed, cut into large chunks
1 ½ cups half-and-half
1 stick butter, melted
2 Tbsp. orange marmalade
¼ cup maple syrup
¼ cup brown sugar
8 oz. cream cheese, cut into cubes
2 Tbsp. cinnamon-sugar mixture
Prepare 9 x 13 inch baking pan with nonstick cooking spray and flour. In a mixing bowl, mix eggs, half-and-half, butter, marmalade, syrup, and sugar. Place half of the challah cubes in the baking pan. Layer cream cheese cubes on top and cover with balance of challah. Pour liquid over challah to thoroughly saturate. Cover and refrigerate overnight.
Preheat oven to 350°F. Sprinkle challah with cinnamon-sugar mixture and bake for 35-40 minutes. Serve warm with additional maple syrup.
Debbie Thau is a caterer is Fair Lawn, New Jersey. She gives cooking and baking classes. Her heart is in Israel where her two daughters live. When she visits, she travels all over in search of oils, vinegars and other ingredients to incorporate into her cuisine. She can be reached at firstname.lastname@example.org or at (201) 797-6032 for culinary emergencies.
Poached salmon is one of those classics, like roast chicken, that needs no update, no reinvention. I like this dish best served at room temperature, but it would taste great warm or cold. Tarragon is an underused herb. Its slight licorice, herby flavor is the perfect complement to the poached salmon and would also be a great dressing for any steamed spring vegetables.