From the Kitchen of Brett Broussard

4 cups cubed stale bread
8 eggs
1 1/2 cups whipping cream
2 cups whole milk
2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt

Pour cubed bread into a buttered casserole dish or 13x9 baking pan. Whisk eggs in a large bowl to blend. Add milks, sugar, spices, and extracts. Whisk to mix well. Pour egg
mixture over bread. Cover and refrigerate 2 hours or overnight. Bake in a 350 degree over for 1 hour or until puffy and golden brown. Cool slightly. Pour praline sauce over warm pudding. Serve warm. If your bread is not dry/stale, cut into cubes and leave out uncovered for several hours or dry it in the oven at low heat (175 degrees) for about 15-20 minutes.

1 pie crust
3/4 cup sugar
1 1/2 cups dark corn syrup
1/2 teaspoon kosher salt
1 1/2 teaspoons flour
3 large eggs
1 1/2 teaspoons vanilla
2 tablespoons bourbon
1 1/2 tablespoons melted butter
1 1/3 cups pecans

Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.

Bake for 1 hour and 15 minutes at 350 degress. Remove and let pie rest for 2 to 3 hours to set

From the Kitchen of Brett Broussard
1/4 cup butter (1/2 stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambe' pan or skillet. Place the pan over
low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the
sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the
banana sections soften and begin to brown, carefully add the rum. Continue to cook the
sauce until the rum is hot, then top the pan slightly to ignite the rum, or ignite with a long
match. When the flames subside, lift the bananas out of the pan and place four pieces
over each portion of ice cream. Generously spoon warm sauce over the top of the ice
cream and serve immediately.

Apple Strudel | Servings: 3
From the Kitchen of Brett Broussard
5 granny Smith apples
1/2 lemon - juiced
1/2 large can sliced pineapple, drained
1/2 cup sugar
pinch salt
1/2 cup nuts, finely chopped
1 stick unsalted butter
2 tablespoons vegetable oil
1/2 pound phyllo dough
2 tablespoons cinnamon
2 tablespoons brown sugar
1/2 cup breadcrumbs

Layer individual phyllo (5 sheets) by brushing butter and evenly spreading mixture of cinnamon, brown sugar, and breadcrumbs. Bake at 350 for 35 minutes, buttering every 10 minutes