This iconic Southern dessert, deeply rooted in the culinary heart of New Orleans, transforms humble day-old bread into a rich, custardy, and utterly decadent treat. With […] ...

Cornbread bread pudding, made with leftover cornbread, is so good you'll always make sure to have enough cornbread leftover!

Bread pudding should be decadent and buttery, marbled with a tender and flavorful custard. Most recipes will advise you to cube the bread and lay them out in a large, wide baking dish.

Remove the foil, scatter the cubed butter over the bread pudding, and bake for another 15 to 20 minutes, until the top is golden brown and crispy. Let the bread pudding cool for 5 minutes before ...

Preparation 1. Preheat the oven to 375 F and butter a 9-by-13-inch baking dish. 2. In a small saucepan set over low heat, warm the butter, milk, cream, sweetened condensed milk, and brown sugar ...

Bread pudding is a dessert that has it all: It's a breeze to make, can be prepared in advance, easily feeds a crowd, and, most importantly, is incredibly delicious. F&W's collection of luscious ...

Chocolate chip bread pudding (Source: Adobe Stock) Bread pudding has its origins in 11th-century England, when people soaked stale bread in hot water, squeezed out the liquid, and then added ...

Halve the vanilla bean and scrape into the cream. Steep for 15 minutes, then heat the cream just until it begins to simmer.

Uncover the pudding, press down on the bread again, then dust the top with the cinnamon-sugar. Heat the oven to 350 degrees. Bake 35 to 40 minutes until set and lightly browned.