Wisconsin 'mess,' pecan pie & bread pudding

The Meals Network's Alton Brown became a member of "Hello America" right now to share quality recipes from his latest book, "Feasting on Asphalt: The Forest Run."

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

On "GMA" Brown made his signature "Mess" from Wisconsin, an incredible Coconut and Pecan Cake from Arkansas along with a scrumptious Bread Pudding from Louisiana created using hamburger buns!

Wisconsin 'Mess' *Thanks to the truly amazing Alma Fishing Float, Alma, Wis.

Elements:
1 medium potato, shredded 1/4 cup diced sausage 1/4 cup diced sausage 1/4 cup diced pork 2 tbsps chopped smoked seafood, optional 1/4 cup diced let's eat some onions 1/2 cup diced eco-friendly peppers 3 eggs Pinch of seasoned salt Pinch of freshly ground pepper 1/2 cup cheddar cheese, shredded 1/2 cup sauerkraut Toast

Directions:

Warmth a griddle over medium-high warmth. Add taters, sausage, sausage, pork and seafood and fry until browned, roughly 5-6 minutes. Add some let's eat some onions and all kinds of peppers and fry until cooked through, roughly 2-3 minutes.

Scramble the eggs around the griddle after which increase potato mixture and stir to mix. Season with pepper and salt.

Put the mixture on the plate and top using the cheddar cheese.

Warmth the sauerkraut around the griddle after which place within the cheese. Add toast quietly.

Yield: 2 portions

Nana Deane's Pecan-Coconut Cake Courtesy Ray's Dairy Made, Burton, Ark.

Elements:
10 1/2 oz . of granulated sugar 3 large whole eggs 2 oz . unsalted butter, melted 4 oz . buttermilk 3 oz . chopped pecans, roughly 3/4 cup 1 tablespoon all-purpose flour 3 oz . sweetened coconut flakes 1 teaspoon vanilla flavoring Pinch of salt Pre-baked cake crust

Directions:

Pre-heat oven to 350 levels.

Inside a large mixing bowl, mix the sugar, eggs, melted butter, buttermilk, coconut, pecans, flour, vanilla and salt. Pour this mix right into a 9-inch pre-baked cake crust. Bake for forty-five minutes or before the cake is golden brown and also the center is barely set. Awesome for 40-forty-five minutes before serving.

Yield: 1 cake

Mulate's Homemade Bread Pudding *Courtesy Mulate's Restaurant, New Orleans

Elements:
6 whole eggs 2 cups dairy 2 cups half-and-half 1 cup sugar

1 teaspoon vanilla flavoring 6 hamburger buns 1/2 cup raisins Butter or non-stick spray for pan

Directions:

Pre-heat the oven to 350 levels. Grease a 9x13-inch pan and hang aside.

Inside a large mixing bowl whisk the eggs. Add some milk, half-and-half, sugar and vanilla flavoring and whisk well to mix.

Break the hamburger buns into pieces and put in to the 9x13-inch pan. Sprinkle the raisins evenly within the buns and pour within the liquid mixture. Make certain that all the bread is completely drenched within the liquid. Put on the center rack from the oven and bake for forty-five minutes. Let it awesome for fifteen minutes before serving. If you need a firmer texture, chill for around 2 hrs, then reheat for serving.

Butter Rum Sauce

Elements:
1/2 stick unsalted butter 1/4 cup sugar 1/2 cup heavy cream 1/2 cup rum

Directions:
Put the butter right into a 1-quart soup pot and hang over medium warmth. When the butter has melted, add some sugar and whisk to mix. Prepare for several minutes. Add some heavy cream and rum and prepare for five minutes or until slightly thickened. Serve warm within the bread pudding.

Yield: 10-12 portions