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.

Corn pudding has always lived in that delicious space between cake and custard. Traditional versions lean rustic: corn, milk, eggs, and a little starch baked into a soft casserole that you scoop warm at the table. My version takes that familiar comfort and refines it into a plated dessert — part cake, part pudding, and fully indulgent.

Instead of relying only on cornmeal, I simmer and purée sweet corn into a silky base, fold in tender kernels for texture, and bake the batter shallow so it sets custardy rather than bready. Fresh from the oven, the cake is soaked with a brown sugar corn milk to lock in moisture, brushed carefully until every inch glistens. From there, the dessert becomes layered: a warm scoop of pudding collapses into a pool of espresso toffee sauce, paired with a quenelle of brown sugar Chantilly or, in true à la mode fashion, a scoop of ice cream.

Here, “à la mode” means exactly what you’re craving: warm corn pudding served with cold ice cream and sauce. The heat of the pudding melts the ice cream just enough to mingle with the espresso toffee, creating a plate that is both rustic and refined. It’s comfort food, plated like a signature pastry.

Built on a plush olive oil and brown sugar base, it bakes up with a deep amber hue, a velvety crumb, and a caramelized flavor that doesn’t need to shout to feel indulgent.

This cake is layered in warmth, not complexity. The caramelized apples bring brightness and buttery depth, while the brown sugar crème anglaise provides a silky counterpoint, turning a simple slice into a plated dessert moment. It’s the kind of cake that works just as well on a cozy dessert table as it does in a café pastry case — unfussy but quietly elegant.

The Amberwood Cake is the heart of fall flavor without leaning on heavy spices or overwhelming sweetness. It’s subtle, sophisticated, and rich enough to stand on its own — but irresistible when served warm with cold crème anglaise and glossy apples.

A plush, velvety, banana-forward crumb with gentle warmth from cinnamon and nutmeg. The layers are moist (not wet), resilient enough to torte thin, and slice cleanly. Salted toffee brings deep caramel notes; the cream-cheese-toffee buttercream is silky, lightly tangy, with a buttery toffee finish. Espresso (if used) reads as a subtle roast note, not coffee cake. At room temperature the crumb feels almost custardy-soft but still stands tall under piped rosettes. Chilled, the build is firm and neat; after 30–45 minutes at room temp, it’s peak serving texture.

This Halloween King Cake recipe is a seasonal spin on the classic New Orleans–style king cake, developed with a rich orange-hued enriched dough, pumpkin spice cinnamon filling, and an optional blueberry cheesecake “Boo Berry” swirl. The texture is soft, tender, and structured — perfect for holding generous fillings without collapsing or becoming gummy.

If you already own my 2024 proprietary king cake recipe, you can absolutely use these fillings and toppings with that base instead. This is a different dough formula, built for ease of shaping and overnight fermentation, making it especially friendly for both home bakers and cottage bakery production.

For this version, we don’t add pumpkin purée directly into the dough. Pumpkin flavor tends to bake out, softening the structure without giving enough flavor payoff to justify the added moisture. Instead, the pumpkin cinnamon filling is where the flavor lives, and the dough is tinted orange for a clean, seasonal finish without compromising structure or handling.

You can use your own dough conditioner or incorporate a yudane if you prefer that method. The base formula is versatile and professional-grade. The recipe can be prepared same day, but overnight fermentation is strongly recommended for better handling, shaping, and flavor development.

This recipe also includes two shaping methods: a quick folded oval method for a streamlined build, and a braided rope method for a bakery-style presentation with more height and defined swirls. Both work beautifully with these fillings, and both can be prepped ahead for efficient baking and decorating in the morning.