Some recipes featured on NewsChannel 5's "Talk of the Town" in Nashville are banana coconut bread pudding and chili beef crescent pizza. The banana coconut bread can be made in a single pan.
To make the banana coconut bread pudding, combine 12 large stale croissants, 1 quart half-and-half, 1 cup granulated sugar, 10 large eggs, 2 teaspoons vanilla, 1 teaspoon cinnamon and 3 sliced bananas in a bowl. Cover, and refrigerate overnight. Remove from the refrigerator, and mix well. Pour the mixture into a 2-inch baking pan lined with aluminum foil, and bake for 35 to 50 minutes and 500 F. In a bowl, combine 4 ounces sweetened, condensed milk, 10 ounces powdered sugar and 4 ounces finely chopped hazelnuts. Drizzle the icing on the bread pudding, and top with toasted, shaved coconut.
To make the chili beef crescent pizza, cook 2 pounds ground beef and 1 chopped onion. Drain the excess fat, and add 2 small cans tomato sauce, 2 small cans tomato paste, 1 tablespoon chili powder and 1/3 teaspoon hot sauce. Simmer, and grease a baking sheet. Unroll 2 packages crescent dinner rolls, and place on the bottom of the baking sheet. Top with the meat mixture, and top with 1 small bag shredded sharp cheddar cheese. Bake for 18 minutes at 375 F, and serve with sour cream.