4 to 4 1/2 cups cubed bread*
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup diced pecans or walnuts, optional*
*Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well.
This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.
There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth.
Ingredients for salad
Zucchini cut into 1 inch pieces
Tomatoes cut into 1 inch pieces
Thinly sliced red onion
Fresh corn kernels
French bread baguettes, slightly stale, cubed
Fresh mozzarella cheese pearls
Salt and coarsely ground pepper
4 -41⁄2 cups cranberry walnut bread, cubed
4 large eggs
21⁄4 cups milk
1⁄2 cup maple syrup
1⁄4 cup brown sugar
1 teaspoon vanilla extract
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
½ cup warmed maple syrup
Ice cream or whipped cream
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.