Casseroles

Author Clifford Wright cooks delicious casseroles from around the world in his latest work, Bake Until Bubbly: The Ultimate Casserole Cookbook. It includes new and improved classic recipes as well as some upscale and unusual ones.

Blackberry Breakfast Casserole

Makes 8 servings

For the blackberry syrup

• 1 lb fresh or frozen blackberries

• 2 cups granulated sugar

• 1 cup water

• 1/4 cup cream of coconut

• 1/4 cup (1/2 stick) unsalted butter

• 3 Tablespoons pure maple syrup

• 1 tsp vanilla extract

For the bread

• 1/2 cup (1 stick) unsalted butter

• 1 cup plus 2 Tablespoons light or dark brown sugar

• 1/2 cup molasses

• 1 loaf French or Italian bread, cut into 1-inch thick slices

• 1/2 lb cream cheese, softened

• 8 ozs sour cream

• 2 Granny Smith apples, peeled, cored, and thinly sliced

• 1 1/2 tsps ground cinnamon

• 1 1/2 cups slivered almonds

For the eggs

• 6 large eggs

• 1 cup evaporated milk

• 1/2 cup light or dark brown sugar

• 2 Tablespoons pure maple syrup

• 1/2 tsp vanilla extract

• 3 Tablespoons unsalted butter, thinly sliced

For the garnish

• Confectioner’s sugar for dusting

Pounti

Makes 4 servings

• 3/4 lb Swiss chard with stems, chopped

• 1 small onion, chopped

• 2 ozs prosciutto fat or pork fat, chopped

• 1/2 cup coarsely chopped fresh parsley

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 cup whole milk

• 1/2 cup all-purpose flour

• 2 large eggs, beaten to blend

• 1 tsp unsalted butter

pounti has set and skewer pushed to the center comes out clean, about 45 minutes. Serve hot, warm, or at room temperature.

Music break: Once Around the Block by Shawn Lee's Ping Pong Orchestra