Archive for May, 2010
Our very own Brenda Hopkin is at it again creating the latest new twists on any Lion House classic. Check out her Sundried Tomato Basil Bake that was featured on Studio 5 May 17, 2010. Send your photos and/or home videos trying out this recipe to firstname.lastname@example.org and become a featured guest blogger on our blog!
- 8 Baked Lion House Rolls (cubed and toasted)
- 8 ounces Mozzarella Cheese, shredded
- 8 ounces Havarti Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 1 8 ounce jar Sun Dried Tomatoes in oil and herbs, drained. (Reserve the oil) Cut each piece of tomato in 6-8 pieces. Divide pieces into two portions.
- ½ cup onions, sautéed
- 1 ounce fresh basil, thinly sliced, divided
- 10 large whole eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon seasoning salt (Like Lawry’s)
- ¼ teaspoon pepper
Oil a glass 9×13 pan or a 3 ½ quart baking dish with some of the oil from the Sun Dried Tomatoes. Sautee onions until transparent in 3 Tablespoons reserved oil from the tomatoes (Discard the remaining oil). In a medium bowl place the cheeses and lightly toss with hands to combine.Place half of the cubed and toasted Lion House Rolls evenly in bottom of prepared baking dish. Sprinkle onions and the oil from pan on the toasted rolls. Sprinkle with half the cheese mixture, chopped tomatoes and basil. Repeat with remaining ingredients.
In a medium bowl, whisk eggs until blended. Add milk, cream, salts and pepper whisking until combined. Slowly pour egg mixture into baking dish over roll layers. Gently, press down layered ingredients using the back of a wooden spoon until the rolls start to absorb the milk mixture. Let stand for 1 hour.
Preheat oven to 325-degrees. Bake for 45 minutes or until the center is set and top is golden brown. Remove from oven and let stand 10 minutes before serving. Makes 8-10 Servings.
The Lion House
63 East South Temple
Salt Lake City, UT 84150-1400
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