Toast for 10-15 min in 350 degree oven and let cool.6 tbsp butter
Melt butter until barely golden. Saute onions and celery with herbs and seasonings until cooked through.2 tbsp butter
Toss aromatics and bread cubes together. Stir butter, broth and egg, then pour liquid evenly over the bread mixture and toss well. Cover and bake in 350 degree oven for about 45-50 min. Bake uncovered for another 10-15 min.
Crisp bacon and reserve drippings. Set aside.Saute spinach in batches until wilted. Set aside to cool. Drain well and squeeze to remove excess water before using.4 tbsp bacon drippings
Saute aromatics in bacon grease till translucent and soft. In the same pan, make a roux with flour and milk. Season with spices to taste. Mix in drained spinach and cream right before serving and heat through gently.
In a saucepan, reduce 1 cup or fruit juice till just thickening. Meanwhile, dissolve gelatin in 1 cup of cold juice. Add gelatin mixture to already thickened juice in saucepan, and heat till boiling. Pour liquid over chopped fruit and chill till set.
The dessert was adapted from a Williams Sonoma recipe. I pretty much followed instructions, but added 2 tbsp of pumpkin and amped up the spices a bit. Under a broiler, the brulee top does not come out as well. I'd recommend a torch. Serves with sandies, this dish would be a deconstructed pie.
