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This Month's Recipe

October 2021

This Month’s Recipe

Croque Monsieur Savory Bread Pudding Recipe


 
Is there anything in the world better than a classic ham and cheese sandwich? Well, if there ever was a contender, it'd be this recipe for Croque Monsieur Savory Bread Pudding. 
 
You see this recipe is a twist on the delicious classic French recipe croque monsieur but it's turned into casserole form.  Yes, yes, for the semantics expert, a savory bread pudding is known as strata. But we say call it whatever the heck you want to call it because it all translates to delicious.
 
Ingredients
1 tablespoon unsalted butter plus extra for coating pan
1 yellow onion roughly chopped (about 1 1/2 cups)
4 garlic cloves thinly sliced
1 tablespoon roughly chopped fresh thyme leaves plus one teaspoon for garnish
8 large eggs
1 1/2 cups half-and-half
2 tablespoons Dijon Mustard
1/2 teaspoon hot sauce plus more for garnish
1 1/2 teaspoons kosher salt divided
1 pound loaf French bread stale or toasted, cut into 1-inch dice
2 cups shredded Gruyere cheese (about 4.5 ounces)
1 pound Canadian Bacon cut into 1/2-inch dice
1/4 cup finely grated Parmesan cheese (about 1 ounce)
 
Instructions
Saute The Onions: Coat a 2-quart (about 11-by-7-inch) baking dish with butter and set aside. Place a large frying pan over medium heat and add butter. When it foams, add onion, season with salt, stir, and cook until just softened, about 3 to 4 minutes.
Add garlic, season with salt and pepper, and cook until beginning to soften and fragrant, about 1 minute. Remove from heat and stir in thyme. 
Make The Bread Pudding Custard: Whisk eggs, half-and-half, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1 cup of the Gruyere and half each of onion mix and ham.
Repeat layering with remaining bread, onion mixture, ham, and Gruyere cheese. Pour egg mixture over top.
Push to ensure bread is submerged in egg custard, cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 3 to 12 hours.
Bake The Bread Pudding: When ready to bake, heat oven to 325°F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
Bake for 20 minutes, then increase temperature to 375°F. Sprinkle parmesan over the strata and bake for another 15 to 20 minutes until puffed and edges pull away slightly. Remove from oven and sprinkle over remaining thyme.
Cool for at least 5 minutes before serving. Serve with hot sauce on the side.
 
https://saltandwind.com/recipes/186-croque-monsieur-savory-bread-pudding-recipe

Appliances & Utensils

800;600;c37cae8f7cd24b7be898568a4a22ee7cfbd804e5800;600;37b3f8807000a131651a3b4e85d54ef975861dd5800;600;ff9bf23e99a060080859b1b9e41833f465b5b271800;600;bbb30104ecb389f2b7d9dd7c23d4658f0a34125b800;600;716f9cf9d90492ca6a7a27df35b6e6f40b79c943800;600;5d74f3ef98bffc22858c65d52067f71632eed7ab800;600;f346769ce8668f30143717b277e71748e6e0c1ed800;600;04595a44d9c8083173f9fb61cde19d0809cf7890800;600;c2c6086df5eb2aaa0408b38a2e3739725cbe0f69800;600;0c619b50ef5b8ea0f272e38aaca0625e9d42356e800;600;6b6db24c5c5bbcc48fee441c7813dce6c3b1c2e9800;600;0d3f296e7f605460f758db1eac21a587a5ff1ce6

Manual Appliances

The main idea of using "manual" appliances should be self explanatory...not needing to use ELECTRICITY! I have found that there is great satisfaction to not having to be "plugged-in". Meaning that Boondocking places are far more available and being off-the-grid saves those dollars for more food, fuel and entertainment.


FoodSaver Tips

FOODSAVER® TIPS

FoodSaver’s® FreshSaver® has been one of the best product I have ever discovered. I have been using this product since February 2014. It is more convenient than the original FoodSaver® because of its size and because this is a perfect fit due to the available space. It is so much more useful when living on a boat or in any size kitchen.
One of the best things about this product are the bags being used rather than the rolls that have to be cut and tossed after use. The bag with the two-way valve makes it more useful because after opening the bag and taking what you need out of the bag can be resealed. Making what food products you buy last so much longer, due the absence of oxygen inside the bag that can make food spoil more quickly.

Tip 1

When buying large or somewhat large quantities of lunchmeat, separate lunchmeat into amounts usable for short periods of time. Using regular size zipper sandwich bags, place separated lunchmeat into the bags, zipping almost all the way closed. Place two of these packages into a one-quart FreshSaver® bag, place a folded paper towel inside with the bags, closing the bag securely and apply FreshSaver® to evacuate air. This technique will not only keep your food from spoiling but the paper towel will absorb any excess liquid. After opening each time to use the lunchmeat replace with a fresh dry paper towel and reseal. If planning to freeze the lunchmeat a paper towel will not be needed until thawing out. Then, a paper towel will be considered necessary.
The refrigerated lunchmeat can last up to two to three weeks using this method in the refrigerator. The frozen will last months and will be as fresh as the day the lunchmeat was purchased. My personal experience with the refrigerated lunchmeat has lasted well over 3-4 weeks and was just as fresh.This also applies to fresh sliced deli meats and cheese.

Tip 2

When buying large quantities of cheese, the FreshSaver® is by far one of the best products to use insuring the long lasting freshness of your cheese product. What I have done is to take packaged sliced cheeses, after opening and placing them into a FreshSaver® bag and evacuating the air. For large quantities, the cheese can be frozen. To thaw the cheese place in the refrigerator overnight. The cheese will be as fresh as before frozen. Suggestion: buy the cheese that has paper between slices. For cheese that is refrigerated always evacuate air after each opening. For block cheese place in FreshSaver® bag, evacuate the air after each use. The cheese will last longer than using regular Ziploc bags because air in the bags causes the cheese to not last so long.

Tip 3

FreshSaver® bags used to keep onions will amaze you as not only will the onion stay fresh, but it will also not emit any odors into the fridge. As for lettuce, Romaine or Iceberg, rinsing the lettuce and wrapping in paper towels then placing in a gallon size FreshSaver® bag, removing the air, will make the lettuce last much longer than normal. Suggestion: when ready to use, take the lettuce leaves for use and prior to returning the lettuce to the bag, trim a small edge from the core of the lettuce and replace with dry paper towels. What I have learned and started doing is to remove the large iceberg lettuce leaves to be used for burgers or sandwiches and wrap them in a couple of paper towels, place them in the large FreshSaver® bag and seal. Use what I need and reseal the bag, replace the paper towels as needed. I am amazed at how long those lettuce leaves last and are as fresh as the day I put them in the refrigerator. Some have lasted longer than 2 weeks and were still crisp!
Although some people may not want to, the FreshSaver® bags are reusable if washed and dried thoroughly. I am so impressed with this product that I use it daily. I have used these bags to keep butter fresh, sauces and soups fresh (after frozen then air removed), even for brown sugar. The uses seem to be endless.

Flour and corn tortillas*

Amazing as it may seem, but there is no need to refrigerate both store bought flour and corn tortillas.
Suggestion: when buying fresh corn or flour tortillas always separate them prior to storing. Not only will they stay fresher but the ease of separating them prior to consuming will be easier…a trick I learned from my friends in Popotla, Baja California!

 
*I have recently discovered that no refrigeration is needed for both flour and corn tortillas. I have had both the flour and corn tortillas stay fresh for more than three weeks without refrigeration, keeping them in the same store bought bags and in a cool dry place.
 

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Baked Fish Fillets for 2
Baked Sweet Potato Recipe (Serves 4) (11/2019)
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Black Bean and Spinach Enchiladas (12/2018)
Breakfast Burritos (5/2019)
Brunch Fruit Salad
Caprese Salad
Charlie's Burritos
Charlie's Spinach Chipotle Enchiladas  
Cheddar Cheese Chicken Bake 
Cheesy Shrimp and Grits
Chicken Cacciatore with Pasta
Chicken Taco Soup (5/2014)
Chicken Tortellini Soup
Chicken Tortilla Soup
Chile Relleno Casserole
Chili Cheese Bake
Chili Relleno Enchillada Casserole (9/2019)
Chopped Italian Keto Antipasto Salad Recipe
Claim Jumper Meat Loaf Recipe (3/2020)
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Copycat Taco Bell Bacon A.M. Crunchy Wrap
Corny Bean Dog Casserole (7/2019)
Crab and Shrimp Etouffee
Crab Roll
Cranberry Apple Bake (for 2)
Cream Cheese & Herb Stuffed Chicken Breasts
Croque Monsieur Savory Bread Pudding Recipe
Easy Pasta Salad
Easy Slow Cooker Baked Beans
Easy Slow-Cooker Jambalaya
English Two in One
Everyday Cassoulet
Five Minute Ice Cream
French Onion Chicken with Gruyere
Gardren Vegetable Spaghetti Sauce
Ginger Cream Recipe (11/2019)
Grilled Lobster
Herb-Roasted Turkey Breast Recipe (11/2019)
Holiday Green Salad Recipe (Serves 3-4) (11/2019)
Homemade Enchilada Sauce
Homemade Queso Dip {keto / low carb} (12/2019)
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Keto Baked Chicken Fajitas for 2 (12/2019)
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Keto Pesto-stuffed Chicken Thighs
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Loaded Pizza
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Oven Baked Corn Dogs
Oven baked Grouper Recipe
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Parmesan Crusted Chicken Recipe (10/2019)
Picante Shrimp Tacos (8/2019)
Pinto Bean Enfrijoladas
Pirate's Cove Cake
Pork and Slaw Sandwiches (5/2021)
Pork Chop Suey
Pork Loin in a Bag (1/2019)
Pork With Butter Herb Sauce (9/2014)
Potato Biscuit Crust
Prime Rib Potpie
Quick Breads
Recipe for Grilling a Turkey (11/2019)
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Scallops with Capers and Tomatoes
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Shrimp Scampi
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Slow Cooker Chicken Pot Pie with Pie Crust Crackers ​ (11/2018)
Slow cooker Leftover soup
Slow Cooker Pork Loin and Apples
Slow Cooker Pork Stroganoff
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Slow Cooker Stuffed Meat Rolls
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Sort-Of Veggie Quiche (11/2014)
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From the RV Galley

After living on a 37 foot sailboat for over 5 years, I found moving into a 23 foot RV was quite easy. And, as with coping with limited space on our boat, moving into the motorhome was actually easier as more things work and is really self-contained. :
For instance, we have a working microwave oven (on shore power or generator), working 3-burner stove with oven -working!, TV, dual source refrigerator, air conditioner, furnace and a decent working head. Food storage, cabinets for dishes, a drawer for cooking utensils, a drawer for other food storage and three other areas for food. The three areas for food are: a large space under the sink, a cabinet over the couch and a large clothes closet next to the refrigerator converted into a pantry.
Outfitting this galley (drawer under the stove - 11"W x 11"H x 18"L)
1 - 1 1/2 quart dutch oven w/lid
1 - 10" frying pan
1 - 7" frying pan 
1 - omelet pan w/lid
1 - 2 cup saucepan w/lid
1 - 1 1/2 cup saucepan
2 - bacon press lids (great for grilled sandwich press)
2 - tortilla bowl makers
2 - regular bread pans
1 - glass baking pan (8 x 6)
1 - copper baking pan (8 x 6)
1 - silicone baking pan (8 x8)
Silicone Steamer Basket*
(all nested and lids on the sides)
 
Dishes (cabinet over the sink)
6 each - Corelle 10" dinner plates, 8 1/2" lunch plates and cereal bowls
8 collapsible lock and lock bowls (various sizes), 4 round and 4 square
​Hamilton Beach hand blender (with wisk and chopper attatchments* - stored)
Collapsible Silicone Coffee Filter Cone
2 stainless steel wine glasses
3 drinking cups
veggie noodler
mandolin slicer
6 - 6oz stainless steel cups
collapsible measuring cups w/measuring spoons
2 Corelle coffee cups
Blender bottle - Shaker* (available at WalMart) - great for eggs, pancake mix...shake and pour!
 
Other cooking items - non-electric 
Coleman Camp Stove Toaster*
Stovetop Belgium Waffle Maker (Nordicware)
Grilled Sandwich Maker (Copper)
Grill pan (stovetop)
9" glass pie pan w/lock and lock lid
 
​Basement Storage (outside)
Tayama Thermal Cooker
5 quart pressure cooker
Hamilton Beach Breadmaker (fits perfectly in a crate from WalMart)
 
Cooking Utensils
​1 each half-sized ladle, slotted spoon, spatula (pancake turner)*
1 each regular size high temp spatula* (pancake turner), spoon*, slotted spoon*, ladle
1 butter knife-shape spatula*
1 high temp spatula
Tongs - long and short
Stainless Steel strainers
Spaghetti noodle fork
 
 
Other gadgets
Digital meat thermometer
Scissors (food)
miscellaneous small gadgets - small grater, assorted spoon measurer, etc
retractable wisk (flattens)
Small Silicone Rolling pin*
 
*from the sailboat
 
Food Storage
Closet next to the refrigerator has, for now, 3 crates (labeled with contents) stacked, a secured three-tier spice rack (with most used spices, vegetable sprays and secured with elastic). Extra space in front of the crates and the sides are filled with whatever is used most often, i.e., crackers, creamer, flour, sugar. 
Small bungees are attached to the crates that hold clipped spice bags for easy use and also saves storage, not to mention being visible and not having to dig around to find what is needed. A seperate closed container on top of the crates holds all the pastas. And storage in the drawer, under the sink along with the pantry closet are equipped with motion sensor lights!
 
Cabinet above the couch holds mostly bottled goods along with boxed food and is secured with an adjustable bar for safety. As things move and jump around during travel. Caution when opening the overhead baggage area!!! I have found that a rolled up towel placed in the overhead cabinet helps with accidental fallout. 
 
Under the sink has extra storage where many canned goods, laying sideways and labeled on the bottoms, are placed here. And there is even room for my 2 quart slow cooker and PUR® water pitcher!
 
The drawer under the pantry closet holds most items I use and is perfect for tortillas of all sorts. This is also sectioned out for different items for easy locating.
 
​The most important tool I must add is the FOODSAVER®.
 
 
Not related to the galley
After becoming a full time RVer, I am amazed at the numerous apps available for traveling across this country. My favorites are: freecampsites.net (been using this site since the beginning of this adventure, starting before traveling to the boat!), gasbuddy, rv dumpsite app, rv park app, wikicamps and more. Just go to the play store or for iPhone - the app store - and type in rv...there are so many useful apps! However, choose at your own risk.
Another useful tool is the google map app! Especially, when searching for different places to visit. And when activating the Google map app, check the settings for your timeline. The timeline has been very useful and you would be surprised how well it keeps track of where you have been...not for the paranoid type person! If you set up the map app correctly, you should be able to see your movements across all of your devices.