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Showing 106-120 of 176 items

All About

Puddings

recipe

We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead. Bakery bread that's a day or two old (or sandwich bread that's gone slightly stale) also works well for bread-pudding -- it may need to soak a little longer to absorb the liquid.

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recipe

This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

recipe

Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.