Can this delicious Southern pantry staple yourself.
1/2 loaf of Challah Bread, cut into 1-inch cubes 3 cups heavy cream 5 large eggs 2 Tbsp. fresh ground cinnamon 2 Tbsp. hazelnut extract 1/4 cup brown sugar 1/2 cup raisins 1 Tbsp. kosher salt 2 each, star anise 2 bananas, sliced Salted banana caramel for garnish Cut Challah bread into 1-inch cubes. Whisk together eggs and heavy cream until smooth texture. Add sugar, cinnamon and star anise then whisk. Refrigerate mixture overnight. Strain, then pour egg mixture over bread and gently mix so all the bread soaks up egg mixture. Add raisins. Bake in 350-degree oven for 45 minutes, until golden brown. Top with sliced bananas, drizzle caramel over top and sprinkle a little salt. Created by Trevor Higgins, Sous Chef at ROOST at Hyatt Downtown, Greenville. Photo by apium on Flickr Creative Commons.
Most people driving from south to north Louisiana along Interstate 49 know to stop off at Lea’s Lunchroom in Lecompte for pie. Since 1928, children have grown up stopping here with their parents and now take their own children and grandchildren.
Lost in Auraria with Tim Westover. Deep South events on John Kennedy Toole and Flannery O'Connor. Anne Rice's New Orleans apartment swap. Banned books & October reads. Famous literary characters in real life. Fairhope's Grand Festival of Books this weekend. And new fiction in Southern Voice. Happy Literary Friday!
Young Trace Gregson, thin and curly at eleven and generally happy-faced, cringed whenever he saw Dirty Molly Sadow. If there was such a thing as a bad witch about in the world, she was it. People said her toes were black with earth rich as The Hollow