Search Results (6,869 found)
cooking.nytimes.com
This recipe is by William Grimes and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Grimes and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
sourdough bread, swiss cheese, parmesan cheese, butter, wild mushrooms, spinach, swiss chard, leek white, egg, milk, heavy cream
www.allrecipes.com
Day-old bread tossed with dark chocolate chips and sliced almonds is baked in a vanilla-almond flavored custard.
Day-old bread tossed with dark chocolate chips and sliced almonds is baked in a vanilla-almond flavored custard.
www.allrecipes.com
A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.
A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.
Ingredients:
french bread, eggs, condensed milk, corn syrup, brown sugar, butter, vanilla, pecans, vanilla ice cream, syrup, caramel
www.allrecipes.com
If you're craving a warm and fluffy fall dessert, try this quick pumpkin spice bread pudding that's so easy we know you'll make it again.
If you're craving a warm and fluffy fall dessert, try this quick pumpkin spice bread pudding that's so easy we know you'll make it again.
www.allrecipes.com
A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
Ingredients:
wheat bread, half and half, pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, orange
www.allrecipes.com
This rich banana-flavored bread pudding is made with coconut milk and sprinkled with toasted walnuts. It should sit 8 hours to overnight before baking, so it's a great make-ahead dessert.
This rich banana-flavored bread pudding is made with coconut milk and sprinkled with toasted walnuts. It should sit 8 hours to overnight before baking, so it's a great make-ahead dessert.
Ingredients:
butter, french bread, walnuts, eggs, heavy cream, condensed milk, coconut milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, salt, bananas
www.allrecipes.com
This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Ingredients:
french bread, pecans, butter, eggs, half and half, milk, cinnamon, nutmeg, sugar, vanilla, golden raisins
www.allrecipes.com
A sweet bread pudding dessert studded with chocolate chips and pecans is made in a heavy Dutch oven set into the coals of a campfire in this vintage-inspired recipe. For camping, pack all the dry ingredients into a plastic bag, and mixing the pudding will take just a few minutes.
A sweet bread pudding dessert studded with chocolate chips and pecans is made in a heavy Dutch oven set into the coals of a campfire in this vintage-inspired recipe. For camping, pack all the dry ingredients into a plastic bag, and mixing the pudding will take just a few minutes.
Ingredients:
bread crumbs, milk, sugar substitute, pecans, chocolate chips, salt, eggs, vanilla, vegetable oil, water
www.delish.com
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Ingredients:
crabmeat, parsley, chives, lemon juice, cayenne pepper, butter, baguette, eggs, milk, half and half
cooking.nytimes.com
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche This version, made with regular or whole-wheat bread, is not as rich.
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche This version, made with regular or whole-wheat bread, is not as rich.