• 1 whole chicken (about 4 pounds) 
• Herb mixture (recipe follows)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a loaf of French bread, torn into  3-inch pieces
• 4 cups spinach leaves
• 1/2 cup paper-thin slices of red onion
• 1/3 cup currants
• 1 cup toasted pecans
• 1/3 cup plum vinegar
• 2/3 cup extra virgin olive oil 

Herb Mixture:

• 6 large bay leaves
• Zest of 1 lemon
• 6 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Rotisserie Chicken with French Bread Salad

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• 2 eggs
• 3/4 cup sugar
• pinch of salt
• dash of nutmeg
• 1 teaspoon vanilla
• 1/2 cup milk
• Four 1 ½-inch thick slices day-old French bread
• Powdered sugar for dusting
• Cinnamon, optional
• fresh or prepared blueberries or maple syrup

Cajun French Toast 

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• 3 cups diced Creole tomatoes
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped basil
• 1/4 cup red wine vinegar
• 1 tsp chopped thyme
• 1/2 cup extra-virgin olive oil
• salt and black pepper, to taste
• granulated garlic, to taste
• 25 basil leaves
• 25 French bread croutons

Chef's note: “I first discovered this old-world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought this dish here from Italy. Although simple to produce, the flavors are indescribable. Try it not only as an hors d'oeuvre, but also as the perfect garnish to any Italian or Southwest dish.”

Bread Pudding 

• 8 10 inch loaves of French bread (broken)
• 1 tablespoon butter (softened)
• 5 eggs (beaten)
• 1 cup sugar
• 1/2 tablespoon cinnamon
• 5 cups milk
• 6 ounces butter 
• 7 ounces pineapple (crushed)
• 1 tablespoon vanilla extract
• 1 can condensed milk

Praline Sauce

• 4 tablespoons butter
• 1/2 box of brown sugar
• 1/2 quart heavy cream
• 1/4 cup rum
• 1 cup pecans, chopped

Bread Pudding with Praline Sauce

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• 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on  
• 3 cups heavy cream
• 1/2 cup whole milk
• 1 3/4 cups sugar, divided
• 1 2-inch-long piece of vanilla bean
• 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
• 8 large eggs
• 8 to 12 pieces almond bark, for garnish

Chefs note: For the best results, refrigerate the uncooked bread pudding overnight before baking.

Brennan's Chocolate Bread Pudding

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Sauce 

• 1 1/4-cups pecan pieces
• 1 cup butter
• 1/2 pound dark brown sugar
• 1/2 cup honey

Lost Bread 

• 4 eggs
• 2 cups milk
• 2 tablespoons sugar 
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch salt
• 4 tablespoons butter 
• 8 slices day-old French bread, cut 3/4-inch-thick

Topping 

• 2 tablespoons butter
• 8 ounces andouille sausage, sliced
• 1 pint seasonal berries: (Ponchatoula strawberries, blueberries, or black berries) sliced
• powdered sugar for garnish