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Bart Hosmer’s Stuffed Pamperdeu
Recipe
~ Serves 6 ~
Over-the-top indulgent calorie laden breakfast brunch
feast-- a once a year tradition that accompanies Christmas
mornings with my family.
INGREDIENTS:
One loaf of Brioche Bread
8 oz of Cream Cheese
8 oz bacon
8 oz of sausage
1 large Spanish onion - diced
3 stalks of green onion
4 eggs
1 can of light beer
1 cup of flour
1 teaspoon of vanilla Extract
lots of maple syrup
METHOD
Cook bacon to crispy, remove and set aside to cool.
Cook sausage halfway and add onion. Continue to cook until done.
Cook until onions are translucent.
Release juice in a mixing bowl; place sausage onion mixture, minced
crispy bacon, cream cheese, and sliced green onion.
Mix until fully incorporated, cover and set in fridge.
In a separate mixing bowl, mix eggs, beer, flour and vanilla.
Cover and store in fridge.
Slice brioche into 6 equal large portions, then butterfly each
portion and
form a pocket in the center.
Divide cream cheese mixture equally into 6 portions.
Stuff the bread generously and soak the stuffed bread in the beer
batter.
Heat a quarter inch of oil in a large skillet to medium high heat.
Shallow pan fry the bread until golden brown, approximately
2 to 3 minutes on each side.
Remove and pat dry with clean paper towel.
Place on your serving platter and dust top with lots of powdered
sugar
and gobs of real maple syrup.
So good you’ll want more but can’t physically eat anymore until
the next holiday season.
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