Classic Challah Bread Pudding

Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort.

Ham and Gruyère Bread Pudding From 'One Good Dish'

David Tanis loves good bread. In fact, he devotes an entire chapter to it in his new cookbook, One Good Dish. And while there are a few recipes calling for a fresh loaf, he finds most of his creativity in using older, staler loaves.

Irish Cheddar Fondue With Stout and Whiskey

This is a simple fondue recipe featuring Irish cheddar cheese. The addition of Irish stout adds some malty undertones to the fondue, while a splash of Irish whiskey provides an extra bit of bite and spice to the rich and nutty melted cheese.

Strawberry Cheesecake Bread Pudding

This Strawberry Cheesecake Bread Pudding is a creative riff on bread pudding that resembles and tastes like strawberry cheesecake!

White Chocolate Bread Pudding

This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce

Hot Chocolate Bread Pudding

After chewy chunks of French bread are fully drenched in a spiced chocolate custard, even more bits of chocolate are stuffed into the crevices before the pudding goes in for the bake.

Bread and Butter Pudding

The ultimate transformation of leftover bread, my Bread and Butter Pudding is golden and buttery, and custardy inside. Serve with your choice of toppings!

Bourbon Bread Pudding

Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.

Chicken, Leek, and Mushroom Strata

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day.

French Onion Strata (Savory Bread Pudding)

The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret: more bread, less liquid.