This bread is also delicious toasted and buttered.

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

This corn bread is on the dry side  ideal for our dressing but not for eating on its own.

There’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

These crumbs are delicious sprinkled over pasta.

Store-bought panettone is the foundation of this raisin and bread pudding.

My mother learned to cook this bread during the Depression, when nothing was wasted—especially overripe bananas.

One of Morocco’s major grains, barley brings a malt-like flavor to this surprisingly light bread.

Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.