Welcome to the Bakeshop Collection
The Bakeshop Collection is where you can find premium recipes baking guides, tips, and techniques made especially for members. Unlike the Market, this space is membership-based, so members get ongoing access to new recipe posts, behind-the-scenes methods, and professional baking resources as they’re released — all in a blog-style format you can browse at your own pace.
Members can simply scroll through posts or use the Index to find what they’re looking for.
If you’re not a member yet, clicking on any locked post will prompt you to Join the Collection and view the membership options.
New recipes and resources are added regularly, and you’ll have unlimited access to this growing collection for as long as your membership is active.
A Note on Gluten-Free & Dietary Recipes:
While I occasionally develop gluten-free or other dietary-specific recipes, they are not the focus of the Bakeshop Collection. Only a very small portion of my overall recipe development falls into gluten-free, vegan, or specialty-diet categories. When I do create those recipes, they will either appear as free content or be offered separately in the Market as proprietary items. The Bakeshop Collection is designed for my core bakery formulations and is not curated as a gluten-free, vegan, or dietary-specific resource.
Important: Your membership gives you access to the Bakeshop Collection, which is a growing library of recipes, guides, and resources created specifically for members. It does not include every proprietary or Market recipe past or present. Market recipes and bundles are separate products and are not automatically unlocked by a subscription. If you’re unsure whether a recipe is included in your membership, check the Collection Index to see exactly what your plan gives you access to.
Brown sugar pecan bread custard
Bread pudding is often thought of as a humble way to use up stale bread, but in a professional kitchen it transforms into something entirely different: a custard-driven dessert with layers of texture and flavor. This version takes inspiration from pecan pie, folding in ribbons of homemade pecan praline, finishing with a buttery pecan topping, and serving it warm with bourbon caramel and mascarpone-whipped cream.
What makes this bread pudding stand out from the rest is the custard itself. Instead of using whole eggs and milk in a rustic mix, this recipe relies on egg yolks only, tempered into cream and milk — the same base you’d use for a classic crème anglaise. The result is silky and refined, closer to crème brûlée in texture than the bread puddings you may be used to.
I’ve written the recipe with options, so you can choose how custardy you’d like it. The baseline version is sliceable and structured, perfect for neat squares on a plated dessert. For those who love a softer, more indulgent pudding, you can increase the custard for a creamier, spoonable texture. Either way, it’s a bakery-worthy twist on a nostalgic classic.