If you haven’t been reading Varta’s new blog, there’s probably something wrong with you. If you’ve seen her posts on here then you’re well aware of her culinary greatness, and she’s displaying it daily with her incredible concoctions. A perfect example… Bacon cheeseburger eggrolls. Hoooooooly 8 pound 4 ounce baby Jesus. Go go go go.
I know John’s not the biggest Food Network fan, but Paula Dean and I are soul mates. She fries things, I fry things. She loves bacon, I buy it in bulk. She has a southern accent, I can fake a southern accent really well. However, when she introduced the world to Krispie Kreme bread pudding, she lost me a little. Why? One wrinkly little word: raisins. I hate them, can’t stand them, pick them out of muffins and carrot cake, truly can’t stand the little buggers. Her recipe also calls for canned fruit. Omg, what the fart monkey. Whatever, back to me. Safeway had doughnuts on sale, so what better time to make doughnut bread pudding? I followed my original bread pudding recipe, using cream, milk, eggs, coconut, vanilla, and white and dark chocolate. New to the mix were the doughnuts, replacing the usual challah bread, banana/chocolate cream, and sliced bananas. The beauty of bread pudding is that you can be so creative with it and it’s a great way to use up little things left over, for example the two half eaten bananas I had in my fridge. Such an an breezy dessert or snack. Just make sure to let the mixture soak up the liquid, otherwise you’ll end up with a crunchy dry crouton bread pudding.
From John:
Just wanted to let everyone know that this will be Varta’s last post on Epic Portions. She is starting her own blog at http://vartamelon.blogspot.com/. Make sure you add her to your daily blog readings. Thanks very much to Varta for all the great posts!
After seeing John’s suicide sandwich I found out I have a competitive side which I never knew I had. Gears started turning in my head to come up with the most cholesterol laden, fatty sandwich I could come up with. I’ve always wanted to make the grilled cheese sandwich burger before and that’s pretty heavy, so I figured that was the perfect place to start. Bacon just feels natural to me, so of course that was going to be worked in. And more cheese, I love cheese. Normally I wouldn’t advocate the use of the plastic cheese, but it flows with the overall scheme. Still, something was missing. Then I remembered when I made the sausage stuffed french toast and someone suggested sausage gravy, I had never made sausage gravy before so I thought it’d be fun to give it a try. Super easy! Concerns me actually, if I can whip up sausage gravy in a few minutes now, what’s going to stop me from putting on everything. I digress. I’ll let the pictures do the talking from here…
