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White Castle Bread Pudding

Finalist

10 White Castles
2 eggs
2 cups milk
Pinch cayenne pepper
1/2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. brown sugar
1/2 tsp. chili pepper
1/2 tsp. paprika
1 clove garlic
1 large portabella mushroom cap (diced)
1 shallot (diced)

Over medium heat, cook mushroom cap and shallot with salt and pepper (adding garlic after a few minutes) until shallots are translucent. Remove from heat. Whisk eggs and combine with milk and remaining seasonings. Stir until evenly incorporated. Cut each burger into at least 8 pieces. In a big bowl, combine egg mixture with burger bits and mushroom mixture. Allow to sit 20 minutes until the burger mixture has soaked up the liquid. Pour out remaining liquid that was not absorbed by the solid pieces. Fill small ramekins 3/4 full with mixture. Bake at 350 degrees for 30-45 minutes until hot.

Submitted by Timothy Janus of Avon, CT

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