Imagine a gooey, buttery cinnamon bun twisted together with the flavors of apple pie — that’s this irresistible apple babka.

Make this rum-scented German Christmas bread up to two weeks before you want to serve and eat it.

Citrus-scented, pillowy buns keep moist thanks to tangzhong, a cooked mixture of flour and water.

Toasted hazelnuts and softened chocolate make this rich, buttery Italian panettone a favorite during the holidays.

Everyone's favorite Irish quick bread makes for an exquisite dessert when baked into a custard with eggs, sugar, and half-and-half.

This bread pudding is named after a town near Trout Point Lodge that sells much of the local wild blueberry harvest

This warm, rich and chocolatey bread pudding from Andrew Zimmern is a great crowd-pleasing dessert for the Holiday season.

To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too

This gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. To add even more flavor, throw in a handful of fresh or frozen raspberries or blueberries before baking.

This boozy bread pudding with vanilla, cinnamon, and raisins is like an adult French toast.

This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard.

Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick.