It's all about baking breakfast with Chef Bailey - WFSB 3 Connecticut

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It's all about baking breakfast with Chef Bailey

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It's all about the breakfast today and we have Chef Mark Anthony Bailey with us to make some amazing dishes

Banana Bubble Loaf:

2 cups Great Grains Banana Nut Crunch Cereal

1 cup firmly packed brown sugar, divided

1/2 cup (1 stick) butter or margarine, melted

2 cans (12 oz. each) refrigerated buttermilk biscuits

Method:   

Preheat oven to 350°F. Lightly crush cereal in re-sealable plastic bag. Add 1/2 cup of the sugar; close bag and shake to mix well. Set aside. Mix remaining ½ cup sugar and the butter in small bowl.

Cut each biscuit into quarters. Dip a few at a time, in butter mixture. Add to cereal mixture; close bag and shake to coat well. Place in greased 9x5-inch loaf pan. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter mixture.

Bake 40 to 45 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Cut into 16 slices. Serve warm. 

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Dutch Apple Pancake:

4 Tbs. (1/2 stick) unsalted butter

1 Golden Delicious apple, cored and cut into

1/2-inch slices

1/2 tsp. ground cinnamon

1 Tbs. granulated sugar

2 eggs, at room temperature

1/2 cup milk

1/2 cup all-purpose flour

1/2 tsp. salt

Confectioners’ sugar for dusting

Method:

Preheat an oven to 400ºF. Butter a 10-inch ovenproof braiser or fry pan.

In another fry pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon and granulated sugar and sauté, stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.

In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.

Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioners' sugar and serve immediately.

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Bacon, Leek and Gruyere Quiche:

Crust:

1 cup all purpose flour 

1/2 cup Honey Bunches of Oats Cereal

2 Tablespoons jarred bacon bits

1/2 cup solid vegetable shortening

 3-4 Tablespoons ice water

 1 egg yolk, slightly beaten

Filling:

 4 eggs

1 cup half-and-half

4 thick slices bacon, fried crispy and golden brown 

3/4 cup shredded gruyere cheese 

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon white pepper

 2-1/4 Tablespoons olive oil

 3 cups sliced leeks

 2 cups peeled potatoes, cut into 1/2-inch cubes

For crust:

In a food processor, grind cereal into a fine powder. Mix ground cereal, flour and bacon bits in mixing bowl. Cut in shortening and blend until mixture resembles coarse meal. Sprinkle with ice water and toss gently just until dough forms a ball. Wrap ball in plastic wrap and place in refrigerator. Refrigerate while oven is heating to 425 degrees. On floured board, roll dough into an 11-inch circle. Ease crust into a 9-inch quiche pan or pie pan. Flute edges. Poke crust all over with a fork. Bake for 10 minutes. Remove from oven and brush bottom and sides with egg yolk; set aside.

For Filling:

In a mixing bowl, combine eggs, half-and-half, cheese, salt, nutmeg, and pepper; set aside. Add olive oil to skillet over medium heat. Add leeks and potatoes and cook for ten minutes, then spoon into pie shell. Chop bacon and scatter evenly in shell.  Pour in the egg mixture and bake for 15 minutes. Reduce heat to 325 degrees and bake another 40 minutes or until knife inserted in the center comes out clean. Serve warm.

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