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Utah resident Shauna Havey — with her recipe for salted honey raspberry bread puddings — is a finalist in "America's Best Recipe" Contest, sponsored by Eggland's Best.

To win the $10,000 grand prize, the Roy resident needs Utahns to vote for her recipe at www.egglandsbest.com/americasbestrecipe/vote-now .

The deadline is Monday, Nov. 7. Individual email addresses can vote one time per day.

Havey, who is representing the Southwest region of the country, got inspiration for her recipe from fresh Utah raspberries and honey.

"Our sweet red raspberries sell out daily right from rickety road-side stands and are one of the best known treats Utah has to offer," she wrote on her entry form. And Utah honey gives the dish "a delightful sweetness that will make your brunch guests swoon. In Utah, the Beehive State, our robust local honey makes any dish, sweet or savory, simply irresistible."

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Salted honey raspberry bread puddings

Butter flavored cooking spray

3 croissants

1 pint fresh Utah raspberries

Zest of one lemon

3 extra-large eggs (Eggland's Best suggested)

4 ounces cream cheese, softened

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup half-and-half

3/4 teaspoon sea salt, divided

2 tablespoons Utah honey

Heat oven to 350 degrees. Spray six ramekins with cooking spray and place them on a parchment-lined sheet pan. Dice the croissants into 1-inch pieces. Arrange the pieces evenly into each of the six ramekins. Divide raspberries equally among each ramekin. Sprinkle lemon zest evenly into each ramekin.

In the bowl of a stand mixer, combine eggs, cream cheese, melted butter, sugar, vanilla, half-and-half and 1/4 teaspoon sea salt. Mix on low just until combined. Pour mixture evenly into each dish.

Bake for 35 minutes, until risen and golden.

Remove from oven and drizzle each ramekin with the honey. Sprinkle with remaining sea salt. Serve hot.

Servings • 6

Source: Shauna Havey, Roy