Roy resident Shauna Havey initially didn’t believe her Salted Honey Raspberry Bread Pudding was a finalist competing for the $10,000 prize in America’s Best Recipe contest hosted by Eggland’s Best.
“I really didn’t believe it until I saw it,” she said of seeing her recipe when it was posted online Oct. 24 for online voting. “There were so many good recipes. … To be in the final five is an amazing thing. I didn’t expect it at all.”
Havey’s recipe represented Utah in the regional contest for the Southwest region, including recipes from Arkansas, Oklahoma, Louisiana, Missouri, Texas, Utah, Wyoming, New Mexico and Colorado.
Her bread pudding is up against Yummy, Yammy Egg Foo Yung, Southern Style from Alabama; Johnny Cakes and Lobster Eggs Benedict from Rhode Island; Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells from Nevada; and Salted Caramel Upside Down Apple Cake from Michigan.
Havey, 39, a mother of two boys, started learning to cook and bake when she got married about 17 years ago.
“I wanted to have people over to share my new home and share our life,” Havey said. The more she learned, “I realized how much I didn’t know.”
She continued to learn and a few years ago, she entered her first contest through Food Network Magazine and won a camera. Then she began learning about food photography and started a food blog for family and friends at haveyourselfatime.com.
“I developed those two hobbies side by side, and they really compliment each other,” she said.
Recipes for Eggland’s Best contest had to include two eggs and a local ingredient.
Havey had previously entered the contest and had relied on more savory dishes. This year, she wanted to focus on local ingredients and considered what was available in Utah.
“I wanted to make something that really showcased eggs and then something people would want to make for themselves,” she said.
As she considered different dishes and recipes, Havey tried bread pudding for the first time to showcase eggs.
As Havey developed the recipe, she tested it on her family, including her 14- and 9-year-old sons, friends and co-workers before she entered.
For the local ingredients, she picked honey and raspberries.
“I just thought about every summer driving in Brigham City and Cache Valley and all of the roadside fruit stands and how the raspberries are the first thing gone,” she said. “They are such a treat. It’s something I really look forward to and that we’re willing to drive out of our way to get it.”
Online voting in the Eggland’s Best America’s Best Recipe contest is at egglandsbest.com/americasbestrecipe/vote-now and runs through Nov. 7.
Salted Honey Raspberry Bread Pudding
3 extra-large Eggland's Best Eggs
butter-flavored cooking spray
1 pint fresh Utah raspberries
zest of one lemon
4 ounces cream cheese, softened
½ stick unsalted butter, melted
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup half and half
¾ teaspoon sea salt, divided
2 tablespoons Utah honey
Heat the oven to 350 F. Spray six ramekins with cooking spray and place them on a parchment-lined sheet pan.
Dice the croissants into 1-inch pieces. Arrange the pieces evenly into each of the six ramekins.
Place the raspberries equally into each ramekin.
Zest the lemon and sprinkle the zest evenly into each ramekin.
In the bowl of a stand mixer, combine Eggland's Best Eggs, cream cheese, melted butter, sugar, vanilla, half and half, and ¼ teaspoon sea salt. Mix on low just until combined and pour the mixture evenly into each dish.
Bake for 35 minutes, until risen and golden.
Drizzle the honey over the bread puddings and top with the remaining sea salt. Serve hot.
— Shauna Havey
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