Wisconsin 'Mess,' Pecan Pie & Bread Pudding

March 28, 2008 — -- The Food Network's Alton Brown joined "Good Morning America" today to share recipes from his newest book, "Feasting on Asphalt: The River Run."

This book documents his motorcycle ride from New Orleans to Minnesota along the nation's first "highway," the Mississippi River. He and his crew met the people and sampled the food that embody our American road-food heritage.

On "GMA" Brown whipped up his signature "Mess" from Wisconsin, an amazing Coconut and Pecan Pie from Arkansas and a delicious Bread Pudding from Louisiana made with hamburger buns!

*Courtesy of the Great Alma Fishing Float, Alma, Wis.

Directions:

Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.

Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.

Place the mixture on a plate and top with the cheddar cheese.

Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.

Yield: 2 servings

Courtesy Ray's Dairy Made, Burton, Ark.

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugar, eggs, melted butter, buttermilk, coconut, pecans, flour, vanilla and salt. Pour this mixture into a 9-inch pre-baked pie crust. Bake for 45 minutes or until the pie is golden brown and the center is barely set. Cool for 40-45 minutes before serving.

*Courtesy Mulate's Restaurant, New Orleans

Directions:

Preheat the oven to 350 degrees. Grease a 9x13-inch pan and set aside.

In a large mixing bowl whisk the eggs. Add the milk, half-and-half, sugar and vanilla extract and whisk well to combine.

Break the hamburger buns into pieces and place into the 9x13-inch pan. Sprinkle the raisins evenly over the buns and pour over the liquid mixture. Make sure that all of the bread is thoroughly soaked in the liquid. Place on the middle rack of the oven and bake for 45 minutes. Allow to cool for 15 minutes before serving. If you prefer a firmer texture, chill for about 2 hours, then reheat for serving.

Butter Rum Sauce

Directions:Place the butter into a 1-quart saucepan and set over medium heat. Once the butter has melted, add the sugar and whisk to combine. Cook for 3 minutes. Add the heavy cream and rum and cook for 5 minutes or until slightly thickened. Serve warm over the bread pudding.

Yield: 10-12 servings