Bananas Foster Bread Pudding

Ingredients

6 cups stale bread cubes

4 medium bananas divided (3+1)

4 eggs

3 egg yolks

1 ½ cups milk

1 ½ cups heavy cream

1 cup brown sugar divided (3/4 and ¼ cup)

¼ tsp. kosher salt

1 tsp. vanilla extract

1 tsp. cinnamon divided (3/4 and ¼)

2 Tbsp. butter divided (1 +1)

Foster Sauce Ingredients

9 oz whole butter

9 oz dark brown sugar

4 oz rum

Pinch cinnamon

Directions

Line a rimmed baking sheet with foil and spray with vegetable oil. Mix in small bowl 3 sliced bananas with 1 Tbsp melted butter. Combine ¼ cup brown sugar and ¼ tsp cinnamon and add buttered bananas. Gently toss and spread on tray. Bake for 15 minutes at 400 degrees until tender and sugar had begun to bubble and caramelize. Remove and set aside, drop oven to 350 degrees. While bananas in oven, use hand mixer to combine milk, cream, egg yolks, eggs, vanilla, salt, rest of sugar, and cinnamon. Spray 9x13 dish with vegetable oil. Spread ½ bread cubes over bottom of pan. Spread caramelized banana mixture on top of cubes. Slice remaining bananas thin and spread on top of other bananas. Spread remaining bread mixture over bananas. Rewhisk egg mixture and pour evenly over all. Let stand for 10-15 minutes so bread soaks up liquid. Bake 40-45 minutes on 350 degrees until puffed and golden.

Susan Spicer Garlic Soup

Ingredients

2 pounds onions- roughly chopped

2 cups garlic- peeled and chopped

2 tablespoons olive oil

2 tablespoons butter- unsalted

1 ½ quart chicken stock

½ loaf French bread- stale and in chunks

1 pint half and half

1 bouqet garni tied together with butcher’s string

5 stems of fresh thyme and 1 bay leaf

Directions

Sauté onions and garlic in butter and olive oil stirring frequently, over low to medium heat until deep golden color is reached (about 30 minutes). Add chicken stock, bouqet garni and bread. Simmer 15-20 minutes. Remove bouqet garni. Puree in blender. Strain through medium strainer. Heat and and half and half. Salt and pepper to taste.

Cream of Garlic Soup

Ingredients:

0.5 lb diced onions

0.5 cup chopped garlic

2 tsp olive oil

2 oz. butter

0.5 cup of half and half

1 bouquet garni

1 cup of stale French bread

12 oz. chicken stock

Directions:

In heavy bottomed pot, sauté the onions and garlic in the butter and oil. Stir frequently over low to medium heat until onions are deep golden brown, about 30 minutes. Add chicken stock and bouquet garni and bring to a boil. Stir in bread cubes and simmer for ten minutes, until bread is soft. Remove the bouquet garni and puree the soup in a blender, carefully. Remember that the hot liquids can splash in the blender. Strain through medium strainer, and thicken with more stock if needed. Then add half and half. Then season to taste.

Shrimp Po Boy

Ingredients:

1.5 lb shrimp, peeled and deveined

3 Tbls Cajun seasoning

1.5 tsp salt

¾ tsp cayenne

1 ½ cup AP flour

1 ½ cup corn meal

3 eggs

Veg oil to fry in

Directions:

Combine flour, cayenne, salt, and Cajun seasoning. Toss small amount of shrimp in flour mixture to coat, then dip into beaten eggs then coat in corn meal. Make sure that shrimp are coated evenly with breading and fry in 350 degree oil until done. Allow to drain on paper towel.

Arrange shrimp on a piece of baguette and garnish with shredded lettuce and sliced tomato.