Chef Jean-Pierre gives bread pudding a rich twist with buttery croissants and a silky custard. It’s warm, indulgent, and way easier than it looks. Serve it with a scoop of ice cream and watch it ...

Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.

Got an extra loaf? Use it up with this recipe for bread pudding with rum sauce. The custard-laced bread pieces and sweet boozy sauce are a perfect match.

Pour the bread pudding mixture into the prepared dish, sprinkle the remaining 1/4 cup Parmesan over the top and drizzle with the remaining 2 tablespoons olive oil. Bake until firm in the center ...

I keep my pantry stocked with a box of vanilla pudding mix at all times because it’s the secret ingredient in my favorite banana bread recipe. It adds robust vanilla flavor and moisture that ...

Add the eggs, and vanilla extract, mixing them in well. Add the pudding mix. Mix lightly. Add the flour and baking soda. Mix just until combined — don’t overmix. Fold in the chocolate chips (and ...