Wednesday, November 19, 2008

White Castle and Bacon Breakfast Bake

I have seen a couple of recipes floating around for "Castle Casseroles" that piqued my interest into the idea of using White Castle sliders as a component of a dish. None of the recipes I saw really sounded too good, so I decided to try to think of something on my own. I envisioned a kind of savory bread pudding made out of sliders, what I ended up with was OK, it didn't meet my expectations but I thought the concept was sound and might inspire someone else to outdo me. Then I can steal their recipe.

Unfortunately, we do not have an actual White Castle franchise locally in the Capital Region so I had to resort to using frozen burgers.

I removed the tops and arranged the sliders in an oven proof dish, making sure that they were somewhat compactly arranged.

It just wouldn't be normal if I didn't find some way to wedge bacon into a dish, so I fried up a few slices.

I layered some cheese on top of the burgers and topped with the cooked bacon.

At this point I replace the tops of the buns and whipped up an egg mixture. I used 2 cups milk and 6 eggs seasoned with salt and pepper. This ended up being way too much, I think you could get away with 1 cup milk and 4 eggs.

I poured this over the sliders and kind of tamped them down so they would absorb as much of the liquid as possible. One of my secrets to good bread pudding is to let it sit for a while to allow the bread to really become sodden with the egg mixture, so I let the sliders soak for about 30 minutes and then topped with some more cheese.

I threw this into a 350 degree oven for about 45 minutes. It came out nice and brown and puffy. The sliders had coagulated into one contiguous mass and it smelled pretty good.

Verdict: This was pretty good, it kind of reminded me of the sausage, egg, cheese bake we all made at Farnsworth Middle School in home ec. back in 6th grade. It definitely had a kind of breakfast quiche feel. I think the bread absorbed a little too much egg mixture and became a little too omelet-esque. In fact, the whole thing was kind of like eating a weird, bready, slider omelet. This was not necessarily a bad thing, I think a little futzing with ratios of milk and eggs to improve the texture would elevate this to a sublime level. I also think the frozen buns were much drier than usual Castle sliders, I think had I used fresh 'uns this actually would have been much better. I think maybe even a Slider Gratin would be pretty good, layered fresh sliders with some heavy cream, baked in the oven without egg? Perhaps? But anyways, I chalk this one up to experience and implore anyone out there who has access to fresh White Castle to attempt to refine this idea.

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  1. Oh, I adore White Castle. The freezer ones tend to dry out very quickly unless you eat them right away, so it helps to put them in a wet paper napkin soon after nuking them.

  2. ugh, the sausage egg cheese bake....

    Rich may be doing a "down and back" trip to Long Island this Saturday if you want a real sack of sliders.

  3. I think the secret might be having the genuine article at hand

  4. a possible thought. Why not tear up the buns and frozen burgers, chopping the bacon and distributing it more evenly throughout before adding the eggy mixture. It might get much more of that bread pudding feel.

  5. Bacon Today Salutes You!!

  6. Link didn't work. Linked it to my name. Way to go!

  7. I bow to you sir!

  8. Yummy. It gives me a little headache yet I want to taste it. Ever tried the white castle stuffing?

  9. OMG you amaze me. I'm a life-long West-Coast girl so have never even tasted White Castle! And yet I still want this casserole.

  10. I think the word you're looking for in the first sentence is "piqued":

  11. whynot just use the whitecastle bacon cheeseburgers

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  16. An excellent post and an excellent blog. I gotta confess that I do like the frozen cheese sliders much better than any other WC options. Here in NYC--especially out in the boroughs--one's options in terms of tiny burgers are, well, multifarious. And there's nothing wrong with haute sliders. Or even fresh White Castle sliders, for that matter. But I guess I have a Proustian association from college with those greasy little microwavable flavor bombs. I class them with supermarket "stuffed breads," Swiss Miss cocoa made with 60 % half and half and 40 % milk (please tell me other fat kids do this too), and frozen Stouffer's french bread pizzas in the "guilty pleasures" section. One bite and you're back to Thursday night in a college dorm room littered with beer cans and hazy with pot smoke. Not everyone's idea of nostalgia, I realize, but I don't begrudge anyone else their dark gustatory secrets, weird as they might be.
    I suspect you're on the right tack when you suggest that fresh sliders would have worked better here. Frozen stuff can be pretty weird, as I'm sure you know, in terms of absorbing/releasing moisture. Anyway, I'm really glad I came across your blog--I've been reading it all morning. Hope your lovely baby is doing well.

  17. Has anyone tried making the recommended adjustments? I'm thinking of attempting this for a thanksgiving pot luck next week.

    There aren't any white castles around where I live, but we do have krystals which is practically the same thing. I'll try and use fresh burgers. Anyone test the 1 cup milk/4 egg ratio?

  18. This is proof as to why food bloggers are fucking retarded. Shit like this!


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