Kandace Kanzler took 1st place in this years' Great American SPAM Championship at the Kentucky State Fair.
Her recipe for Hawaiian SPAM Bread Pudding now moves on to national judging where she has a shot at the big grand prize, a trip to the 2013 SPAM Jam Waikiki Festival in Hawaii!
The Great American SPAM Championship had a new theme in 2012! Contestants needed to make their favorite SPAM recipe of all-time in honor of SPAM's 75th Anniversary in 2012. Recipes were judged on the following criteria: taste, originality and presentation.
SPAM contest winners were awarded $450 in cash prizes, plus there was free SPAM memorabilia given away at contest judging.
Check out www.spam.com for more recipe ideas.
Great American SPAM Championship - Adult
Kandace Kanzler of Louisville, 1st Place, 2012 Kentucky State Fair
Hawaiian SPAM Bread Pudding
1 (12 ounce) can SPAM Lite, cut into 1/2-inch cubes
5 tablespoons butter, melted (divided)
1-1/3 cup light brown sugar, divided
One 12 ounce pkg of Hawaiian bread rolls, stale (torn into 1-inch cubes)
1 pineapple, peeled, cored, sliced, grilled, cut into chunks (retain all pineapple juice)
5 eggs, beaten
3 cups whipping cream
1-1/4 cups white sugar, divided
1 teaspoon vanilla extract
1/2 cup butter, softened
1 cup toasted almond slices
For the Pudding: Sauté SPAM cubes with 2 tablespoons butter and 1/3 cup brown sugar, until lightly browned. Drain in colander.
Place Hawaiian bread cubes, sautéed SPAM and grilled pineapple chunks in 9 x 13-inch glass pan.
Drizzle 3 tablespoons melted butter and retained pineapple juice over bread mixture.
In a medium mixing bowl, combine eggs, whipping cream, 1 cup white sugar and vanilla.
Beat until well-mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in a preheated 350 degree oven for 45 minutes, or until the top springs back when lightly tapped.
For the Topping: Combine toasted almond slices, 1/2 cup softened butter, 1 cup brown sugar and 1/4 cup white sugar in bowl until butter is evenly distributed.
Spread on cooking sheet lined with parchment paper. Bake with pudding until bubbling and brown. Watch carefully. Remove from oven and let cool completely.
When pudding is done, sprinkle topping liberally over top.