Meet our very own Dezzie Dough Chef, Stacy Trammell! Stacy travels across the United States cooking up easy and delicious recipes using Dezzie Dough. From the start, Stacy has helped develop all of the Dezzie Dough flavors fans are crazy about. Louisiana natives are known for their love of food and cooking, and Stacy is no exception! Stacy graduated from Louisiana Tech University, mastered the creative arts in Louisiana and Berkeley, California, and now stays true to her roots by serving up unique Dezzie Dough culinary delights!
Upcoming Tour Dates:
4/12/2012 WLBT-TV (NBC) Jackson, MS Watch on Youtube
4/16/2012 WAFB-TV (CBS) Baton Rouge, LA Watch on Youtube
4/18/2012 WSFA-TV (NBC) Montgomery, AL Watch on Youtube
4/19/2012 WRBL-TV (CBS) Columbus, GA Watch on Youtube
4/23/2012 WEMA-TV (ABC) Birmingham, AL
4/26/2012 WPMI-TV (NBC) Mobile, AL
5/4/2012 WHBQ-TV (FOX) Memphis, TN
5/14/2012 WISH-TV Indianapolis, IN
Chef Stacy's Latest Recipe
SWEET POTATO BREAD PUDDING
Serves 8-10
Spray a nonstick large bread loaf pan and bake 2 pouches of Dezzie Dough at 350 for 35-45 minutes or until toothpick comes out clean. Cool loaf on rack. Cut thick slices and then cut into cubes, put cubes in a lasagna sized pan.
For custard:
In large bowl whisk together:
5 eggs
2/3 cup sugar
1 ½ tsp natural vanilla
1 tsp cinnamon
1 tsp nutmeg
Gradually whisk in 2 cups half and half
Pour over bread let it sit for 15-20 minutes to soak up some of the liquid. Bake in 350 oven for 30 minutes or until custard is set.
For sauce:
Melt two sticks butter on stovetop, add ½ to 1 cup chopped pecans (depending on your taste for nuts). Cook lightly 3-4 minutes, stir in ¾ cup light brown sugar and 1/3 cup Myers Dark Rum. Simmer a few minutes and spoon at least half over the hot bread pudding (you can spoon it all on ahead if desired or leave some to spoon over at serving). Let the bread pudding sit for 10-15 min to soak in the sauce.
Whipped Topping: (optional)
Blend the following together in large cold mixing bowl:
1 pint heavy whipping cream
1/3 cup powdered sugar
1 tsp natural vanilla
½ tsp each nutmeg & cinnamon
Whip on high speed until cream has firm peaks. Top just before serving if desired.