Roy cook's bread pudding recipe in running for $10,000 prize

Monday , September 12, 2016 - 5:45 AM

Standard-Examiner correspondent

ROY — If Shauna Havey's kids will eat her food, she knows she has a winner.

Not only has she won the approval of her kids, she's won several cooking contests. Now, the Roy food blogger and cook is a semifinalist in the Southwest region of Eggland's Best America's Best Recipe Contest, and she's counting on the public to help her win the $10,000 grand prize.

“I'm really just a self-taught home cook,” Havey said. “When I got married, I really didn't know my way around the kitchen at all. It frustrated me and I wanted to learn how to make meals for my family, and then I found out that I really loved to entertain.”

Havey started trying out her original recipes on friends and family, and ended up getting more compliments than she imagined.

“I always try my recipes out on my husband and then I try them on my kids. Kids can be very picky eaters, especially when they're teenagers, so if my two boys give me their stamp of approval, I know I have a winner.”

Two years ago, Havey entered her first cooking contest with Food Network Magazine at the urging of her husband. She ended up winning first place for her chicken banh mi tacos. Since that time, she has won several other contests, including the Electrolux Perfect Taste Challenge and a trip to the “Today” show as a finalist in Joy Bauer’s “Too Good to Be Healthy” competition.

For this contest, Havey entered her unique Salted Honey Raspberry Bread Puddings. When she tried the recipe on her husband, he couldn't stop eating it.

“He told me not to make them anymore because he'd end up eating all of them,” she said. “When I tested the recipe on him, he ate five or six in one sitting.”

Elena Parks, brand manager for Eggland's Best, said this is the company's third annual contest.

“For each Eggland’s Best National Recipe Contest since our first, we’ve added a unique element to enhance the contest and encourage entrants and home cooks to come up with new ways to showcase Eggland’s Best eggs in their recipes,” Parks said. “This year, we wanted to take it to the next level and have home cooks use ingredients their state is known for, along with Eggland's Best eggs, for unique, delicious recipes.”

Havey said she decided to use honey and fruit with Eggland's Best eggs, because Utah is famous for its honey, and local fruit stands are popular.

“I think sometimes Utah isn't the first thought in people's heads when they think of good food and a culinary state,” Havey said. “I want to challenge people to think a little bit differently than that. We have some great local ingredients and some very talented cooks, and I would like to see Utah come out on top.”

Havey said she's excited to be in this contest and hopes the public will support her by going online at and casting their vote for her recipe.

“I'm having a great time,” she said. “Once I got the hang of it, I started to develop my own style. I'm a bookworm, and cookbooks are my novels, so I'm always looking at recipes and seeing what I can come up with to put a new twist on things. The worst thing that can happen is, I'll throw it in the garbage and start over.”

Voting is open until Sept. 19. To visit Havey's blog, go to


Salted Honey Raspberry Bread Puddings

3 extra-large Eggland's Best Eggs

Butter-flavored cooking spray

3 croissants

1 pint fresh Utah raspberries

Zest of one lemon

4 ounces cream cheese, softened

1/2 stick unsalted butter, melted

1/2 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup half & half

3/4 teaspoon sea salt, divided

2 tablespoons Utah honey

Preheat the oven to 350 degrees. Spray six ramekins with cooking spray and place them on a parchment-lined sheet pan.

Dice the croissants into one-inch pieces. Arrange the pieces evenly into each of the six ramekins.

Place the raspberries equally into each ramekin.

Zest the lemon and sprinkle the zest evenly into each ramekin.

In the bowl of a stand mixer, combine Eggland's Best Eggs, cream cheese, melted butter, sugar, vanilla, half & half, and 1/4 teaspoon sea salt. Mix on low just until combined and pour the mixture evenly into each dish.

Bake for 35 minutes, until risen and golden.

Drizzle the honey over the bread puddings and top with the remaining sea salt. Serve hot.

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