This dessert has an almost cake-like texture, with a crunchy pecan topping. A thick, sweet rum sauce finishes it off. (Gary Friedman / Los Angeles Times)
Chock full of fresh seasonal veggies and tied together with creamy Gruyere. (Kirk McKoy / Los Angeles Times)
Made with a caramel sauce and a crème anglaise. (Kirk McKoy / Los Angeles Times)
Fresh corn kernels are cooked in brown butter for this rich, heady combination. (Gary Friedman / Los Angeles Times)
This bread pudding is rich with thick, almost pudding-like custard and deep chocolate flavor. (Gina Ferazzi / Los Angeles Times)
Classic flavors. (Bob Chamberlin / Los Angeles Times)
What makes this bread pudding stand out? Goat cheese, shallots, dandelion greens -- and bacon. (Carlos Chavez / Los Angeles Times)
You make this one in the slow cooker. (Kirk McKoy / Los Angeles Times)
Made with Challah bread. (Wally Skalij / Los Angeles Times)
Served alongside a simple salad, it makes the perfect meal. (Ricardo DeAratanha / Los Angeles Times)
This pudding was adapted from Thomas Keller cookbook, “Ad Hoc at Home.” (Anne Cusack / Los Angeles Times)
La Boulange sandwiches a rich, not-too-sweet croissant bread pudding between two crumbly short dough crusts. (Bob Chamberlin / Los Angeles Times)
You’ll need lots of Irish whiskey for this one. (Iris Schneider / Los Angeles Times)
