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Battle for best breakfast: Wisconsin chef’s recipe could take the top spot

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MILWAUKEE -- A nationwide breakfast battle is about to come to an end -- and a Wisconsin chef is still standing! Chris Mangless of "Three Three Five" in Green Bay joins Real Milwaukee with his delicious dish that's sweeping the competition.

About Chef Christopher Mangless (website):

"Christopher Mangless is a Green Bay, WI native dedicated to local and seasonal cuisine.  Mangless had a love of food from the start, cooking for his parents at age six. He grew up as part of a small Midwest family, and was constantly surrounded by comfortable, simple foods that nourished the body and soul."

Click here for more information.

Door County Cherry Bread Pudding French Toast

Yield: 6 servings

6 pack Thomas bagels (cinnamon swirl, plain, whole wheat or honey wheat)
2 cups Milk
1 ½ cups Heavy cream
¾ cup Brown sugar
½ cup Maple syrup
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Salt
1 teaspoon Vanilla
4 Eggs
1 ½ cups Door County dried cherries

¼ cup Butter, unsalted

Bread Pudding Method:
- Preheat oven to 375 degrees F.
- Generously, butter 9 x 9 inch glass baking dish.
- Cut each bagel half into 6-8 pieces and place in a large mixing bowl.
- Combine milk & cream In a medium saucepot and bring to simmer. Stir in sugar until dissolved and remove from heat.
- Add maple syrup, spices, salt, vanilla and reserve.
- In a medium bowl, whisk eggs while slowly adding the milk mixture to temper.
- Pour milk mixture over cut bagels and add dried cherries. Allow bagels to absorb milk for 10 minutes.
- Pour into prepared baking dish, cover with foil and place in center of oven. Bake for about 40 minutes, remove foil and bake for an additional 20 minutes until the custard is set.
- Serve warm as bread pudding or reserve for french toast.

French Toast Method:
- Allow bread pudding to cool completely in refrigerator.
- Slice into 1’ thick slices.
- Butter both sides of the bread pudding slices and place in a large non-stick sauté pan over medium heat.
- Griddle for 3-4 minutes per side, until golden brown.
- Serve warm with Door County maple syrup.