Serve Rory’s Irish Scones with our soups, salads, or main courses; they are perfect anytime.

Roasted Squash Sage Bread Pudding
    2 cups butternut squash – roasted with olive oil, salt and black pepper
1 cup celery – medium dice
    1 cup sweet onion – medium dice
    ½ cup dried cranberries
    ¼  bunch parsley – chiffonade
½  bunch sage – chiffonade
In a sauté pan with a small amount of butter sauté all of the ingredients until tender. Place the vegetables in a large mixing bowl.

Add 1 baguette cut into 1-inch dice.
Toss the bread into the vegetable mixture.

    For the Custard;
        2 cups chicken stock
        1 cup cream
        6 egg yolks
        2 whole eggs
        1 Tablespoon Butter

In a separate bowl combine the above ingredients and whisk to make the custard. Combine the custard into the bread mixture. Let the mixture rest for at least 15 minutes. Place the bread pudding into a buttered 9 inch pie plate. Arrange the dish on a sheet tray. Place the tray into the oven then fill with hot water. Bake at 350 degrees for 30 minutes rotating half way through the cooking time.