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

This tender bread is scented with honey and baked to a golden brown. Use this recipe to make one large challah, or two smaller ones.

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 walnut pie was always a hit at my grandmother's Woman's Club bake sales.

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

A wonderful white wedding cake recipe. The secret ingredient of sour cream makes this cake so moist, dense, and delicious. I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too. This recipe can easily be doubled.

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.