Bread pudding may sound like an old-fashioned dessert, but Ina Garten’s recipe proves that there’s nothing outdated about these flavors. Using fluffy and buttery brioche bread as the base and adding ...

In this episode of In The Kitchen With Matt, I will show you how to make bread pudding from scratch. This super-easy homemade ...

Bread pudding is the kind of dessert that never goes out of style, and these recipes show why. From traditional, custardy versions to creative twists packed with bold flavors and fun mix-ins, there's ...

Slice and butter the slices of brioche, then stack and slice on the diagonal to make triangles. Overlap triangles in a greased large Pyrex pan (or other oven-proof baking dish.) Combine the spices, ...

Preheat your oven to 350. Coat a 13x9 baking dish with non-stick spray. Make the bread pudding by adding the milk and butter to a saucepan over medium heat and cook, stirring occasionally until the ...

Garten shared how to make her sinful vanilla brioche bread pudding during an episode of Barefoot Contessa. She started by combining the ingredients for the dessert’s rich custard, acknowledging that ...

In this week’s Chef Chat, we heard from Chef Matt McLinn of The Grind. Today, he steps away from his meat grinder and gives us the rundown on one of his favorite desserts: Brioche Chocolate Bread ...

In a large heavy-bottom pan, bring the cream, milk and vanilla to a strong simmer. While the liquids are heating, combine the egg yolks and sugar in a large bowl and whisk well to combine. Slowly ...

Bread pudding is already delicious, but this one simple ingredient takes bread pudding to a whole new level. You likely ...

The best bread puddings are made with challah or brioche because the bread is rich but not too dense. While the puddings are usually sweet, savory mixtures with cheese are popular brunch dishes ...

THESE days, when just about any topic can provoke a debate, you can add bread pudding to the list. How is that possible, you might wonder, with something so homey and comforting and, well, inert?