Breadsmith Remembers Willy Ronis

You may have seen the photo “Le Petit Parisien” by Willy Ronis displayed on the Breadsmith trucks or as a mural at our Edina location. This photo, taken in 1952, represents that life is about the simple pleasures. Ronis, a world-renowned photographer, died last September at age 99.

“Mr. Ronis, like his colleagues Robert Doisneau, Henri Cartier-Bresson and Brassaï, wandered the streets of Paris, open to serendipity, which usually found him. His carefully composed images showed ordinary people doing ordinary things, unaware that immortality was just a camera click away.

“His lens captured, in photographs that have become synonymous with Paris, a small boy racing home with a baguette under his arm, lovers gazing out at the city from the July Column, two children playing on an empty barge on the Seine, a woman’s legs stepping over a puddle as they mounted a curb on the Place Vendôme.”

Read the full article.

Ham, Spinach and Gruyere Bread Pudding
Adapted from Paula Deen’s Christmas 2009

Serves 8 to 10

¼ cup butter
2 leeks, thinly sliced (pale green parts only)
1 6-oz package of fresh baby spinach
1 loaf of Breadsmith Honey Challah, cut in one-inch cubes
2 cups chopped cooked ham
2 cups shredded Gruyere cheese
1 5-oz package shredded Parmesan cheese
2 tablespoons minced fresh thyme
5 large eggs
2 cups heavy whipping cream
½ cup whole milk
¼ cup Dijon mustard

In a large skillet, melt butter over medium heat. Add leeks, and cook for 3 to 4 minutes, or until leeks are tender. Add spinach, and cook for 2 to 3 minutes, or until spinach is wilted. Remove from heat, and set aside. Spray a 13x9-inch baking dish with nonstick cooking spray. Spread half of the bread cubes evenly over bottom of the prepared baking dish. Top evenly with half of ham. Spread half of spinach mixture evenly over ham.

In a medium bowl, combine Gruyere, Parmesan and thyme. Sprinkle half of cheese mixture evenly over spinach mixture. In a medium bowl, whisk together eggs, cream, milk and mustard. Pour half of egg mixture evenly over cheese mixture. Repeat layers, beginning with bread and ending with egg mixture. Let stand for 30 minutes, pressing bread down lightly with the back of a wooden spoon. Preheat oven to 375. Bake for 45 minutes to 1 hour, or until center is set and top is golden brown. Let stand for 10 minutes before serving.

Enjoy!