by Brian | Jun 20, 2019 | Recipes, TBT
Today’s TBT recipe is just a couple of years old. I’m mentioning it again so soon because this is heavenly dessert, while harsh on the arteries, is sublime in your mouth. It’s the closest thing to dessert heaven you will ever encounter. Bread...
by Brian | Feb 23, 2018 | Dessert Digest, Recipes
Which is prettier? The bread pudding, the combo of crème fraiche with whipped cream, that wedge of praline, or the very vibrant ramekin? You’ll recognize the ramekin, of course, by its burgundy color. It’s from Emile Henry, the French company that produces brilliant...
by Brian | May 31, 2017 | Dessert Digest, Recipes
Commander’s Palace in New Orleans opened in 1880. It soon became a New Orleans institution and then an American one. In almost a century and a half, the generations of staff at Commander’s have developed, honed, and perfected many recipes. Want the best Bloody Mary in...
![Happy Holidays from Our Team to Yours [and a recipe!]](https://cookingbythebook.com//wp-content/uploads/2014/12/PastedGraphic-2-700x466.jpg)
by Brian | Dec 19, 2014 | News
Our Signature Brioche Chocolate Bread Pudding Yield: generous 8 servings Ingredients: 6 large egg yolks (room temperature) 2 cups whole milk 1 cup heavy cream 1 cup granulated sugar 1-1/2 tsp pure vanilla extract 1/2 tsp kosher salt One 1-lb loaf brioche...
by Brian | Nov 27, 2012 | Dessert Digest, Recipes
Yesterday’s post was about how to make dulce de leche without risking a minor kitchen explosion. Now that you have it, what do you do with it? Look at the picture. Bread pudding filled with chocolate chunks. And then crowned [if not quite drowned] in the dulce de...
