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My favorite desserts are bread pudding and chocolates.  This dessert let me combine the two and it is super delicious!

Ingredients

• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed of your favorite bread, allow to stale overnight in a bowl
• 1/2 cup chocolate chip

For the sauce

• 1 cup condensed milk
• 1/2 cup milk

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

Pour bread mixture into prepared pan. Sprinkle chocolate chip over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce

Mix together the condensed milk and milk.  Heat over medium heat until warm.

**Sometimes I like to top it with a berry sauce (heat 1/2 cup sugar and 1 bag of frozen berries, stir until the sugar is melted over medium heat).

This dish is great on a cold day. All of the ingredients for this dish was purchased at Seafood City (an Asian supermarket)

Serves 6-8

Ingredients

For the broth:
12 cups of water
2lbs of shrimp (deshelled but save the shells)
7 oz package of fried tofu
8 oz of fried shrimp ball
1/4 cup of curry powder (more if you like it spicy)
1 tbsp of chicken flavor bouillon
Salt (as desired)
1/2 of a medium size yellow onions
3 cloves of garlic
1 inch of ginger
2 tbsp of vegetable oil

2 package of 16 oz Chinese fresh noodles (the yellow noodles)

Garnishments:
4 cups of hot water (to blanched the sprouts, bakchoy and noodles)
2 cups of bean sprouts
2 cups of baby bakchoy (chopped)
Thai chillis (chopped, as much or as little; depending on how spicy you like it)
5 eggs (hard boiled, chopped)

How to prepare:

Boil the 4 cups of water.

For the broth:
Heat the oil and sauteed the onion, ginger and garlic until soft. Add the shrimp shells and curry powder. Mix well and add the 12 cups of water. Add the bouillon and salt to taste. Cook over medium heat for 20 minutes. After 20 minutes, remove the shells and add the shrimp, shrimp ball and tofu and cook for another 5 minutes. Do not overcook the shrimp.

Cook the bean sprouts and the bakchoy (separately) in the boiled water until soft or to your liking.

Drop the noodles in the same hot water for 2 minutes to warm the noodles up.

To ensemble:
Put the noodles in a bowl, top with bean sprouts, bakchoy, Thai chillis and eggs. Pour the shrimp, shrimp ball and tofu broth over everything. Enjoy!

My family and I love grits for breakfast. We usually have it as a side dish to our eggs. This grits recipe is so creamy and delicious.

Ingredients:

1 Cup Quick Grits
3 Cups Chicken broth
1 Cup Evaporated Milk
1/2 Cup Ricotta Cheese
1 1/2 Cup Asiago Cheese
1/4 Stick of Unsalted Butter
Salt and Pepper (to taste)

Bring chicken broth and evaporated milk to a boil; slowly stir in grits. Cover and reduce heat to low. Cook for 8 to 10 minutes, stirring occasionally, until grits are thickened. Add the butter, ricotta and asiago cheese and stir until melted. Add salt and pepper to taste.

(I don’t usually add salt since I think the chicken broth and cheese already have lots of flavors but you can add salt if you like)

When I don’t feel like washing a whole bunch of pans, I like to make this dish for breakfast. It is so easy and very delicious.

Ingredients:
12 eggs
1/3 cup of milk
Salt to taste
Pepper to taste
2 tomatoes (Chopped; you can add any veggies that you like)
1 package of turkey bacon (Fried till crispy; we like a lot of bacon, you can use less)
1 cup of cheese (You can use more cheese if you like)

Beat the eggs together with the milk, salt and pepper. Pour into a greased 13 x 9 baking dish. Top it with the bacon, tomatoes and cheese. Bake in the 350 degree oven for 30 minutes or until the eggs are firmly set.

This omelette is delicious with my Creamy Ricotta Grits.