it takes it what do you do with cranberry don't want us turning a bit around the tree i guess i mean it's you ready for christmas or we can make Kentucky hot brown sandwiches bread pudding and cranberry whiskey slices on the totally awesome food show hey Ronnie thanks for watching a totally awesome food show Bobby and I are here today to entice you to make awesome awesome awesome food with all the leftovers you have and don't think you don't have leftovers because if you're between like us we have tons of leftovers family everywhere and enough food to feed three or four families and army yeah people and so we have got to do something with this food and we have just got it so we're going to start off by doing a bread pudding yep which is totally awesome okay so here's we need to do we need four pounds of bread which I got covered on that we got covered on that okay and we're going to need a quart of half and half a quart of heavy cream too and a fourth cup of brown sugar like almost a whole big thing of raisins depending on your taste to right you can you can add that or take away yep anyone how much you like um 20 eggs we're gonna be a teaspoon of cloves of cinnamon okay okay we're going to need to stick of butter that's melted okay we're gonna need a half a cup of Jack Daniels okay and then we're going to need 28 the cup of vanilla okay so what I need you to do is finish cutting this set and we're gonna do like one inch cubes you're gonna do it rough chop okay so you want to know now does it have to be the same kind of bread no in fact what we're using here are two loaves of italian and two loaves of french bread because that's what i had leftover so much fun do that okay let me go ahead and get cutting you get cutting on that i'm gonna start with the wet mixture and get that going all right so part of bread pudding is the texture and you want it nice and rustic looking so you can cut it up different sizes it doesn't matter that that these aren't all uniform square loaf right because we're going to do is just going to be just chunks and you'll have chunks sticking up and which is great I mean you can even tear it yeah I wanted to do that absolutely i mean if you if you want pieces like that you can do that you can make bigger pieces I like to cut it just cuz it goes faster sure but the thing about bread pudding what you want to use is you want to use a bread that's gonna soak up the mixture really really good because that's what you're going to want right you don't want some thin little bitty bread and what thank you want Hardy you want something that's going to get real stale real easy because and just laying it out of your counter for about 15 or 20 minutes it's going to drop pretty quick too because that's been that hasn't been sitting out very very long and it's already nice and stale right okay so while you finish that up right I'm gonna go get started on the custard okay that's going to be easy breezy to open early this is just like throw thing together so we're going to start off with our quart of half and half throw it in a bowl and I typically don't really like baking a lot but I don't mind this so much because it's so easy and there's no there's no real penalty you just don't burn it okay and here is a quart of heavy cream this is not country but which makes it amazing and I'll tell you this right now too I mean you only do stuff like this once a year anyway like you make it all the time and you need to admit you don't need to make this recipe for you and a date who's the recipe for an army yes that's exactly how many servings is this thing make 15 15 servings okay but it did so you can probably even break it down a little bit more than that absolutely make more sense so there's that right now okay i need that this little bowl right here because what I'm going to do I'm going to combine right the sugars okay you want me to start cracking eggs okay so if you're going to start cracking eggs okay that'd be great pour the melted butter right and the Jack Daniels and we'll be good to go let's do all the wet in here got it I'm gonna do the dry in here now this is the brown sugar you're going to two and a quarter cups of brown sugar tightly packed so here's our sugar and then we're going to add our lovely spices a tablespoon of cinnamon teaspoon of nutmeg a teaspoon of clothes let's get bathed in the milk please why not how many eggs are in a chord again up 20 20 eggs that's one of those things I actually had to google you know this is a quart of egg so I'm thinking a quarter of eggs how would you know doesn't really say right yeah so I googled it and it says 20 it sounds like okay well that's good everywhere because i don't think i've ever heard of it called as a quart of eggs before a bit well you're doing that I'm gonna add the Jack Daniels okay lovely yeah I need to add now this is homemade vanilla you're going to use a ruling in vanilla but this is a homemade vanilla from my sweet sweet friend Lisa Ling and filter and so I'm gonna actually use her Madagascar vanilla and so you're going to get about an eighth of a cup so let me measure that real quick there we go and we're gonna add that vanilla that's a lot of vanilla yeah there's a lot of food court rounds of bread you're gonna need a lot of vanilla so thank you Lisa this is wonderful oh yeah I almost forgot these 3 o.kid because we don't have enough eggs in there already and you know what that's pretty hard to stir yeah the eggs and all that cream and stuff that's you're gonna get a workout that's to help start preparing you for this that's right yeah you're good you're gonna go ahead and do a pre burn in your calories okay so now that we've got all this we're going to combine it all together okay so so we need to get this nice and mixed up uh-huh let me throw that anywhere it's all good how about I fell milk everywhere yeah that's right good luck oh that just smells so good it smells amazing now I gotta add the better while you're stirring that okay on this off the area here all right now that looks good okay so now what we're gonna do think you're going to go ahead and start adding the bread all right halfway through adding the bread we're going to dump the raisins in okay and then we'll add more than so let work so you get some bread in their first to get the ridge and it's kind of and gives a raise in my okay give the raising something to hold onto pretty much okay okay these are our see this is already dried out a lot well I did got that yeah okay oh that's good all right so and just be gentle with it right not trying to kill it you just want to get it to soak it up right if you want to kill the calories I'm fine with that I don't think this spatula will do that maybe not okay so there's that okay okay let's bring over the big bowl oh my gosh this is gonna be a lot so much fun I'm a little bit intimidated I'm not a lie and you know what this would be fun to get the kids involved oh yeah I totally come in here and help mom do this or maybe spread out some plastic on the floor first that would probably be the better I do not dad's for the raisins okay okay now i'm not a just the biggest raisin fan yeah I matters but its traditional so but I think that adding this it'll probably soak up a lot of the flavor and we may be pleasantly surprised yeah all right so here's the rest okay I wonder if this bowl is bigger and if we should just pour it all in here well I'm just do you have in half that sounds good to me let's see you know let you know come over here get half of this out of here there we go now we can yeah that's good that's good and mixed up now I'm gonna spray our pans okay now we got to put we got to bake this in the oven at 325 for only 40 minutes which is really really a short amount of time yeah but it'll be good now we're going to start pouring it in all right so do we need to press it down and pack it in jam it all in there no you don't notice that you just pour it in this poor okay so let's do that you do yours all do mine all right shaken around there you go that'll leave that texture the same yes kind of that lumpy rustic look and texture that you're looking for all right okay so now we're gonna put this in the oven at 325 okay 40 minutes 40 minutes okay we've already got our oven preheated and we're just going to stick them in there so now we're going to make let a hot round short nut what right have any idea wow wow a short round I know you know you think okay Kentucky hot brown sandwich um they're traditionally served in Kentucky right around Derby time what it is is an open-faced sandwich okay you use this Texas toast okay um Turkey which is really good with that carving board you know that real thick Turkey so I know the leftovers are perfect yeah that's awesome and then you make a cheese sauce okay and then you top it off with bacon which cici's better making sinks to my soul yes it makes little voices in my head leave me alone so and then optional is you can put tomatoes on top and there's different schools some people do them as a singular sandwich some people do them in like a casserole dish okay and just cut them and serve them that way I like to do it just as an open-faced sandwich sounds good so that's how we're gonna start so let's start with the cheese sauce I think the family will love this yes all right so making your cheese sauce start out with 2 tablespoons of butter where you scoop that up all right start with a hot pan so we'll go go quickly melt the butter then once your butter is melted you whisk in your flour which is also 2 tablespoons of flour go ahead and what's that in so you're starting off with a roux great base for any sauce all right and then you whisk in your milk you know when your butter turns brown it kind of gets bet real nutty ya ever to it adds so much flavor yeah one of the chef's I worked at a long time ago in the restaurant business called me color is flavor yes don't be afraid of color awesome all right so whisk that all together bring it to a boil we're gonna turn this up whisk in the whole time while you're bringing it to a boil takes about 45 minutes now let that gets it nice and thick okay let's the root kind of take over sure okay so about ready to put the cheese and we got a quarter cup of shredded parmesan and we have three quarters of a cup of cheddar a lot of people use white cheddar I've got like a mixed shutter it's got three different kinds of cheddar in it will go ahead and once don't worry about it bubbling up like that because once you put the cheese in its instantly going to stop boiling because it's going to bring the temperature down so much see the color change in there that's good stuff right there we'll go ahead and pour the parmesan in okay now we've got the cheese on melted now's the time you can season it however you want you can I use salt pepper and garlic and we actually have we mix ours up at how I'm pre-mixed it's mainly salt but it's got pepper and garlic rd mixed in with it two of them then you can season it to taste some of the people use nutmeg you can use you know whatever spice did you like putting your cream sauce okay I'm pretty liberal with this stuff because it's so good you can't have enough garlic alright so we'll go ahead and remove that from the heat beautiful turn that off we'll go ahead and brown up the turkey real quick okay this way the turkey is nice and hot when you put the sandwiches together you don't have any cold spots in your sandwiches sure gonna go ahead over there to take the bacon okay will do that and I've already counted the bacon so I know how much is there so I can't sneak right there's no sneaking you must wait it just looks so good and the bread pudding I've checked on it it looks great it smells amazing so we're doing good alright so I've seen a couple different schools on how to serve it some people layer it ok so I personally like my bread a little bit toastier so I'm just going to put the turkey on first sounds good then put the sauce on and then finish it with the bacon so will evenly distribute all this turkey this is great for your leftovers because not everybody's going to do these kinds of sandwiches no I generally do got cold cut sandwiches or whatever reheat it again have more turkey and dressing and by that time everybody's sick of it yeah and then this you cannot you can almost make it kind of an event because a lot of times I know my family everyone just kind of goes and attacks it at certain times right you know they go and go after the turkey on their own time all right so we'll go ahead and be real liberal with this this just smells so good all the smells of the bacon and the turkey together just everything looks wrong she oh my gosh and it's a nice way to do you know it's a nice way to take turkey which can be a little boring after a while you know you probably have turkey the same way every year this kind of make it a little fun little decadent and everybody's looking for new recipes Oh absolute I mean this is a great way to do this be sure to check our website at totally awesome food show calm and get all these recipes cuz these are great yeah these are very good recipes Dennis look amazing yeah oh my gosh alright and then comes the best part oh my god and the angels from heaven that's right I heard music every time I still bacon you know one year I made bacon chocolate chip cookies Wow Andrea lose so good lord I've heard of bacon and chocolate together I've never had it oh I'm gonna have to make you something okay because it is so good I've been wanting to try it um yeah me i I just I loved it it was really yummy I like to experiment with bacon so what we're gonna do now is the the brown part of the hot brown yes is you put it in the oven and you actually brown the cheese and the sauce great so it goes in the oven about 10 minutes turn your broiler on for the last you know five minutes of it and then that gets that again more color and then that gives it a nice little finish on it so let's pull this bread pudding out of here just a minute we'll put these in and we'll be set to go sounds good okay the timer just went off somebody get off the bread puddings okay so what's the best way even if say my oven works differently than your oven what's the best way to check and see if it's ready well here's the deal just like a toothpick huh in the middle if it comes out clean it's done okay I'm is that little dirty you still need to give it a couple min ago like a minute is a minute or two at a time because you don't want to burn this you don't want it to be too dry right exactly look at that oh wow it is heavy oh look at that it is heavy oh it's awesome that's your 10 pounds for you okay so we'll go ahead and leave it up in okay we'll put the hot Browns in okay and 325 is just fine for that as well okay so we're going to let this cool off hey um but unlike some families that I know we actually have some Jack Daniels left over so we're going to put some recipes up at till the awesome food show calm and you can use your bourbon or you can you know make up a sauce so we can make a glaze or a sauce to finish this off with and do all kinds of you do a lot of stuff with it yeah are you ready to try this is all ready okay ready since it came out okay I'll get the plates okay you can just spoon it out look at that oh wow and that lacoste yes here's you a fork it's such a bread pudding fan all right you ready yeah let's do this thing it's going to be super hot I'm seeing the flames that's like really good oh yeah cinnamon the vanilla and you know what you can definitely taste the Jack Daniels in there just a mom that's really really good Wow alright so we are set on that oh my gosh we went from one to the other it is just looking so yeah look at that color you live it love love love it they can got a little bit dark but that's okay I'll eat that one because like I said color is flavor yes so really really light color on my bacon anyways my wife always knows just to automatically give me the burnt pieces so you can see the cheese sauce has got nice and brown on there it's gotten real thick and then the bacon just melted right on on top so you ready to plate that up and try it yeah let's try that oh my gosh okay so moment of truth dig in let me know it's pink yeah it's awesome admit it all comes together so well yeah and it's almost like an alfredo sauce it gets that kind of thickness with all the cheese in there it's got a real system that smoky flavor is just amazing yup we'll get up here okay we'll get these sandwiches out of the way you've got a pretty amazing little drink here yes I'm going to switch spots with you ok this is a whiskey cranberry slush yeah and you need to plan ahead to make this okay um you need two cups of whiskey Canadian whiskey bourbon Tennessee whiskey it doesn't matter okay um six cups of cranberry juice hey four and a half cups of pomegranate juice and this makes a lot and I just actually made a half batch okay yeah you need two cups of orange juice juice from two limes a cup of sugar and then a cup of fresh cranberries but you want to die some and you can put them in a blender and blend them up you know kind of rough chop and then you can get some mint leaves or orange slices or whatever you want for a garnish ok what you do is you mix everything but half of the cranberry juice so you save some juice on the side and then you put it in the freezer and it's going to take about four or five hours to freeze start it every half hour or so okay and then you're ready to roll and it's nice and slushy then you pour a little bit of cranberry juice on top and you can garnish it with the men so let's get that out of the freezer oh yes and while you're stirred about every half hour and kind of break it up and so it's got that nice it looks so beautiful it's perfect for the holidays oh yeah great color I mean look at that it's healthy it's like a nice kind of halfway frozen punch love that so we'll pour some of this in here nice and cold perfect to go with your hot brown and your bread pudding you bet all right I'm gonna trace here's to the holidays you oh that's yeah that's good that is really really good yeah thank you so much for watching say we had last absolutely and man we've got lots of fire power behind us now to find out organ and all these leftovers absolutely so I think we have some friends that are knocking on the door ready for leftovers and you know what you need to check our website at awesome totally awesome food show.com and we'll have all the recipes there and the how to's on how to do it and blogs so y'all need to go there and check it out cuz this is great and you can have a glass thanks so much for watching happy holidays bye