This is my adaptation of the New Orleans School of Cooking king cake bread pudding recipe. I used no French bread, added a bit of rum to the cake and cut the sugar down. I used a 10-inch, Rouses ...

New Orleans native Genet Hogan, who blogs regularly from Atlanta as "Raised on a Roux," has been an active participant lately in our Wednesday food chats. This week, after chatting about all things ...

BATON ROUGE, La. (WAFB) - This recipe was given to me by the master chef of bread pudding, Sharon Jesowshek. I first tasted it in French Settlement, Louisiana, and could not rest until I had secured ...

This recipe was given to me by the master bread pudding chef, Sharon Jesowshek. I first tasted it in French Settlement, Louisiana, and could not rest until I had secured the recipe. It takes patience, ...

Feb. 13—I really don't know when it started, or who came up with the idea. It could have been me. Or it may have been one of our chefs. All I know is that when we roll out King Cake Bread Pudding ...

The sweet swap uses stale cake doughnuts instead of bread. Day-old doughnuts are a sweet swap for this classic bread pudding recipe. Chef and Food Network host Duff Goldman shared his recipe for a ...

We love bread pudding. That's why we're sharing nine of our favorite recipes. Whether you're a fan of the simple, custardy classic, or you like to dress it up with white chocolate, whiskey sauce, ...

Although Torta di Pane translates as "bread cake," the round is really a baked bread pudding cake, which starts with a batter similar to bread pudding, without the milky quality. It bakes into a cake ...

This clever recipe from Andrea Nguyen’s “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors” (Ten Speed Press, $25) transforms simple ingredients — overripe bananas and inexpensive bread ...

Looking for a recipe that is personally created yet extraordinary to charm your Valentine? Lori Burgman, business logistics manager at Northern Tier Library, allows you access to her rich, chocolate ...

This clever recipe from Andrea Nguyen’s “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors” (Ten Speed Press, $25) transforms simple ingredients — overripe bananas and inexpensive bread ...