Type what you have

Ingredients

• ✓ whole milk
• cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• black pepper
• egg
• hot dog
• vegetable oil
• skewer

Instructions

1. 1 Mix cornmeal, flour, sugar, baking powder, salt, and pepper together in a large bowl; stir in milk and egg until smooth. Cover; refrigerate until needed.
2. 2 Bring a large pot of water to a boil. Add hot dogs; cook until heated through, about 7 minutes. Drain on a paper towel-lined plate; let rest for 10 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert one skewer into each hot dog; blot dry with paper towels. Pour chilled batter into a tall glass.
4. 4 Dip one hot dog into batter to coat; transfer to oil. Repeat with as many hot dogs as can comfortably fit in the fryer without overcrowding.
5. 5 Fry until lightly browned, about 3 minutes. Drain on paper towels. Repeat with remaining hot dogs.

By BetterCookingForSingleFathers

Ingredients

• ✓ whole milk
• white sugar
• white rice
• rose water
• almond

Instructions

1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Ingredients

• ✓ whole milk
• cornstarch
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
2. 2 Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
3. 3 Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
4. 4 Move sauce to refrigerator and chill completely cold, at least 30 minutes.

By Northstar

Ingredients

• ✓ whole milk
• ice
• coffee
• white sugar

Instructions

1. 1 Add 2 cups ice cubes to a 2-quart pitcher. Slowly pour coffee over ice; stir until ice is melted. Stir in sugar; mix thoroughly until completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
2. 2 Fill a tall glass with ice; stir coffee mixture, then pour into glass. Or pour into sterilized serving-size glass bottles or insulated tumblers.

By Melanie King Ditzel

Ingredients

• ✓ whole milk
• all-purpose flour
• salmon
• pea
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ whole milk
• tapioca
• white sugar
• salt
• egg
• vanilla extract

Instructions

1. 1 Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. 2 Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.
3. 3 Serve hot or pour into serving dishes and refrigerated for several hours until cold.

By Nicole

Ingredients

• ✓ whole milk
• bacon fat
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
3. 3 Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
4. 4 Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.
5. 5 Serve hot on a biscuit.

By Nancy Smith

Ingredients

• ✓ whole milk
• vanilla extract
• butter
• egg
• white sugar
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Place milk, vanilla extract, and butter in a saucepan.
3. 3 Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.
4. 4 Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
5. 5 Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
6. 6 Serve warm or transfer custard into a large bowl and cover.
7. 7 Allow to cool before chilling. Enjoy!

By chloea

Ingredients

• ✓ whole milk
• sugar
• vanilla extract
• pumpkin pie spice
• coffee
• whipped cream
• pumpkin pie spice

Instructions

1. 1 Combine hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy.
2. 2 Pour milk mixture into 3 coffee mugs to about 2/3 full; add 2 ounces coffee to each.
3. 3 Garnish each mug with whipped topping and pumpkin pie spice.

By Zippy

Ingredients

• ✓ whole milk
• maple flavored sausage
• butter
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown.
3. 3 Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted.
4. 4 Add flour and stir until smooth.
5. 5 Reduce heat to medium and cook until light brown.
6. 6 Gradually whisk in milk and cook until thickened. Season with salt and pepper.
7. 7 Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
8. 8 Serve over biscuits and enjoy!

By VLLYBY1

Ingredients

• ✓ whole milk
• water
• salt
• pearl onion
• butter
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water and salt to a boil in a small saucepan; add pearl onions and cook until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in the saucepan; return onions to the pan and add butter.
3. 3 Whisk milk and quick-mixing flour together in a small bowl until smooth; add to the onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour, 1 teaspoon at a time, if the mixture is too thin.
4. 4 Season with additional salt to taste and serve hot. Enjoy!

By Erin Noel

Ingredients

• ✓ whole milk
• heavy cream
• sugar
• maraschino cherry
• egg yolk
• almond extract
• bittersweet chocolate

Instructions

1. 1 Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2. 2 Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.
3. 3 Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.

By Shannon

Ingredients

• ✓ whole milk
• egg yolk
• sugar
• heavy cream
• nutmeg
• vanilla extract
• whipped cream
• ground cinnamon

Instructions

1. 1 Beat egg yolks and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Set aside.
2. 2 Combine milk, heavy cream, and nutmeg in a large saucepan and cook over medium heat until mixture begins to simmer and small bubbles appear around the edges, about 3 minutes. Remove from heat.
3. 3 Whisk constantly while gradually pouring a small amount of the hot milk mixture into the yolk mixture to temper the eggs. Continue adding milk mixture in small increments until fully combined; transfer eggnog back into saucepan. Continue to cook over medium heat, whisking constantly, until eggnog thickens slightly and reaches 160 degrees F (70 degrees C), about 5 minutes.
4. 4 Remove from heat and pour eggnog into a large pitcher. Cover and refrigerate until well chilled, at least 6 hours or overnight.
5. 5 Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

By Jennifer Nolan

Ingredients

• ✓ whole milk
• potato
• onion
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange about ⅓ potato slices in the bottom of the prepared baking dish; top with about ⅓ onion slices. Sprinkle 3 tablespoons flour over potato and onion layer; place 2 tablespoons cubed butter on top. Season layer with salt and black pepper. Repeat layering twice more.
3. 3 Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish until top of the liquid is level with the final layer of potatoes.
4. 4 Bake in the preheated oven until potatoes are tender and sauce is bubbling with a golden brown crust, 45 to 60 minutes. Place a baking sheet underneath the baking dish to catch any drips; the sauce may bubble up over the sides. Serve hot and enjoy!

By Jane Boswell-Purdy

Ingredients

• ✓ whole milk
• baguette
• egg
• sugar
• vanilla extract
• butter
• brown sugar
• pecan

Instructions

1. 1 Cut bread into cubes; arrange on a baking sheet. Dry out at room temperature for about 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat eggs together in a medium bowl. Stir in milk, white sugar, and vanilla until combined.
4. 4 Place bread cubes in a baking pan; pour milk mixture over bread cubes.
5. 5 Place butter in a microwave-safe bowl; microwave until melted. Stir in brown sugar until dissolved, then stir in pecans.
6. 6 Pour pecan mixture over bread cubes; gently fold. Don't mix it in thoroughly, just fold it so pecan mixture forms clumps throughout bread pudding.
7. 7 Bake in the preheated oven until top is slightly brown, 45 to 55 minutes. The center will still be a little jiggly.
8. 8 Cool before serving, at least 20 minutes.

By T-fal

Ingredients

• ✓ whole milk
• glutinous rice flour
• white sugar
• baking powder
• butter
• egg
• vanilla extract
• coconut

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.
3. 3 Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.

By SAXONY

Ingredients

• ✓ whole milk
• yogurt
• chicken
• egg
• all-purpose flour
• salt
• black pepper
• curry powder
• paprika
• peanut oil

Instructions

1. 1 Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
2. 2 Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
3. 3 Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
4. 4 Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By MikeSara

Ingredients

• ✓ whole milk
• pork sausage
• butter
• onion powder
• garlic powder
• all-purpose flour
• chicken stock
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
2. 2 Add butter, onion powder, and garlic powder; stir until butter is melted.
3. 3 Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
4. 4 Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
5. 5 Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

By Jessica Lawson

Ingredients

• ✓ whole milk
• butter
• green bell pepper
• onion
• cream of potato soup
• worcestershire sauce
• ground venison
• cream-style corn
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

By Lydia Blair

Ingredients

• ✓ whole milk
• elbow macaroni
• butter
• panko bread crumb
• all-purpose flour
• cheddar cheese
• monterey jack cheese
• kimchi
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
3. 3 Melt 3 tablespoons butter in microwave and mix with bread crumbs.
4. 4 Heat milk in a saucepan over medium heat until warmed through.
5. 5 Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.
6. 6 Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.
7. 7 Bake in the preheated oven until browned on top, about 20 minutes.

By sonyap

Ingredients

• ✓ whole milk
• sugar
• all-purpose flour
• salt
• egg yolk
• butter
• vanilla extract
• vanilla wafer
• banana
• heavy cream
• powdered sugar

Instructions

1. 1 Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
2. 2 Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
3. 3 Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
4. 4 When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
5. 5 Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ whole milk
• cooking spray
• elbow macaroni
• kosher salt
• cheddar cheese
• butter
• all-purpose flour
• mustard
• cream cheese
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
3. 3 Shred Cheddar cheese by hand or in a food processor; set aside.
4. 4 Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
5. 5 Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
6. 6 Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
7. 7 Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
8. 8 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

By Nicole McLaughlin

Ingredients

• ✓ whole milk
• elbow macaroni
• bacon
• jalapeno pepper
• chile paste
• salt
• black pepper
• all-purpose flour
• garlic
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapeños and fry until they are soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
3. 3 Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, constantly whisking, for 5 minutes. Remove from heat and let sit for 10 minutes to slightly cool and prevent cheese from separating.
4. 4 Stir Cheddar cheese and Parmesan cheese into mixture until melted. Add drained pasta and mix together. Serve.

By LOLOK

Ingredients

• ✓ whole milk
• chocolate sandwich cookie
• butter
• butter
• cooking spray
• cream cheese
• powdered sugar
• vanilla pudding mix
• vanilla extract
• heavy cream
• cream of tartar

Instructions

1. 1 Gather all ingredients.
2. 2 Process cookies and melted butter in the bowl of a food processor until cookies are finely ground and the mixture is thoroughly combined; reserve 1 ½ cups of mixture for topping cake.
3. 3 Press remaining mixture into a lightly greased (with cooking spray) 9x13-inch baking dish. Chill while preparing filling, about 20 minutes.
4. 4 Beat softened butter and cream cheese at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, 1 to 2 minutes. Gradually add 1 ¼ cups powdered sugar and beat until very creamy and thoroughly combined, about 1 minute.
5. 5 Beat pudding mix, milk, and vanilla in a medium bowl with an electric mixer at medium speed for 2 minutes until mixture has thickened. Add pudding mixture to cream cheese mixture and beat at medium speed until very smooth and combined, about 2 minutes.
6. 6 Beat heavy cream and cream of tartar in a medium bowl with an electric mixer at medium speed until foamy, about 2 minutes; gradually add remaining 1/4 cup powdered sugar and beat on medium-high until medium-stiff peaks form, about 5 to 6 minutes. Gently fold whipped cream into cream cheese-pudding mixture.
7. 7 Spoon cream cheese-pudding mixture on top of chocolate cookie crumb mixture in baking dish; smooth with a small off-set spatula.
8. 8 Sprinkle reserved 1 ½ cups chocolate cookie crumb mixture evenly over top.
9. 9 Cover and chill at least 4 hours, up to 24 hours. Decorate top of cake as desired with desired toppings.

By Pam Lolley

Ingredients

• ✓ whole milk
• all-purpose flour
• baking powder
• sugar
• cream of tartar
• garlic powder
• salt
• butter
• cheddar cheese
• italian seasoning
• butter
• parsley flakes
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
3. 3 Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
4. 4 Bake in preheated oven until lightly browned, about 15 minutes.
5. 5 Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

By slyorkie

Ingredients

• ✓ whole milk
• elbow macaroni
• butter
• onion
• garlic
• chipotle chile
• adobo sauce
• all-purpose flour
• paprika
• salt
• pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
3. 3 Place macaroni into prepared baking dish. Meanwhile, heat milk in a saucepan until hot but not boiling.
4. 4 Melt butter in a separate saucepan. Add onion, garlic, and chipotles; cook and stir until onion translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time; cook about 3 minutes, whisking constantly to avoid burning. Whisk in hot milk, 1/2 cup at a time. Stir in paprika; season with salt and pepper. Bring mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in Cheddar and Monterey Jack, 1/2 cup at a time; stir until cheese melted and sauce thick and smooth.
5. 5 Pour sauce over macaroni; stir to combine. Cover dish with foil.
6. 6 Bake covered until bubbling and macaroni has absorbed some sauce, about 40 minutes. Uncover; continue baking until golden brown on edges, 10 to 15 minutes more.

By Krisha Stevens

Ingredients

• ✓ whole milk
• sausage
• mushroom
• bread
• egg
• cheddar cheese
• black forest ham
• spinach
• all-purpose flour
• mustard powder
• butter
• basil
• salt

Instructions

1. 1 Generously grease a 9x13-inch casserole dish.
2. 2 Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
3. 3 Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
4. 4 Combine mushrooms, bread, eggs, milk, Cheddar cheese, ham, spinach, flour, dry mustard, butter, basil, and salt together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.

By Robynnsmom

Ingredients

• ✓ whole milk
• egg
• egg yolk
• kosher salt
• sugar
• brown sugar
• vanilla extract
• cinnamon
• lemon
• heavy cream
• sourdough bread
• butter
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine.
3. 3 Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
5. 5 Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces.
6. 6 Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
7. 7 Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
8. 8 Serve slightly warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ whole milk
• bread
• canadian bacon
• cheddar cheese
• egg
• salt
• black pepper
• mustard
• onion
• green bell pepper
• red bell pepper
• worcestershire sauce
• hot sauce
• butter
• corn flakes cereal

Instructions

1. 1 Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish.
2. 2 Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
3. 3 Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined.
4. 4 Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator while the oven preheats. Pour melted butter evenly over the casserole and sprinkle cornflake crumbs over the top.
6. 6 Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.

By Toby

Ingredients

• ✓ whole milk
• white sugar
• butter
• egg
• brown sugar
• cinnamon
• bread
• raisin
• milk
• brown sugar
• butter
• egg
• flour
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl.
3. 3 Gently stir in bread cubes and raisins.
4. 4 Lightly spoon mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.
5. 5 For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth.
6. 6 Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.
7. 7 Pour sauce over warm bread pudding or serve on the side in a bowl.

By Gail Cobile