Erin Swing's Gluten-Free Bread Pudding
With crunchy bread on top and a delicate custard bottom, this bread pudding has a simple, bright, orange flavor. It is equally wonderful as a dessert or a decadent brunch treat. Udi’s sandwich bread works very well for this recipe, either the white or whole grain varieties. Of course, it can be made with regular bread too. I prefer to weigh ingredients when I bake, I find it easier and more fail-safe. 
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5
Cheese bread
A soft, chewy bread roll about the size of a golf ball and infused with cheesy flavor, pão de queijo is Brazil’s favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is what gives the cheese bread an incredible gooey and chewy texture, so try your best to use both types of manioc starches. Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.
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5
Gluten-free Crusty Bread
Gluten-free bread is the great quest of those who cannot eat the protein. It can be done, but here’s the key: don’t expect gluten-free bread to be the familiar gluten bread. Without gluten, bread is always going to be a bit less pliable, a little drier, and more of an unexpected texture than you wish. But once you get past the stubborn notion that everything should be the way it always was, you can have bread again.There is gluten-free bread that you buy from the refrigerated section of the grocery store, just to make a quick piece of toast. It’s more like a soggy bagel texture, but it does the job fine. And then there’s bread that even someone who can eat gluten can enjoy. That’s this bread.Adapted from the "Gluten-free Girl and the Chef" by Shauna James Ahern and Daniel Ahern. 
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4.666665
Irish Soda Bread
This bread is wonderful for St. Patrick’s Day, but is also good to serve any time of year for breakfast or as a snack. I like to serve it warm topped with plain butter, but you can also simply eat it alone, or toasted with some triple crème brie and a drizzle of truffle honey for something truly decadent.
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4.285715
Eggplant and Tomato with Chicken
This re-invented — and healthier version of — chicken and eggplant parm is wonderful spooned over crusty and crispy bread that softens as it soaks in the flavorful tomato sauce.
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4.11111
The chef shares his recipe for a twist on a classic stuffing for Thanksgiving.
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4
For a light snack that still satiates the indulgent crowd, focaccia is an ideal dish to make. This focaccia blends the aromatic flavors of rosemary with the sweetness of grapes for a deliciously unexpected taste. 
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4
When he was growing up in Mexico City, chef Alfredo Solis enjoyed Pan de los Muertos at his aunt’s annual Dia de los Muertos feast.
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4
This holiday recipe, traditionally used in Portugal around Christmas and Easter, has been passed down through generations of women in Chef Fernandes' family. Faintly sweet and aromatic, this pumpkin bread is excellent lathered with butter or cheese. The chef also recommends using it for sandwiches, say ham and cheese. - Arthur Bovino
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4
Biscuit Bread Pudding
This bread pudding is the comfort food of childhood. The heady aroma of cinnamon makes it hard to wait for this dish to come out of the oven. As with any casserole, the timing is dependent on the shape of the casserole dish — a deep one will take longer than a shallow one. Whole milk, as in any good pudding or biscuit, is needed. Click here to see The Perfect Christmas Dinner.
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4
Soda Bread
A favorite Irish recipe, soda bread lends itself to a more hearty and wholesome bread than a traditional yeast bread. Growing up in my house, soda bread was simple and straight forward with no fruit of any kind and usually had wheat and/or oats. I do not oppose the addition of fruit. Sometimes I think it works, especially if eaten with great Irish butter. I remember traditional soda bread being slightly bitter, so I wanted to add millet for the sweet cereal flavor it imparts, yet keep that heartiness with the addition of brown rice flour and flaxseed meal. Flaxmeal also creates this wonderful gel, which aids in building structure in gluten-free bread as well as adding omega-3 amino acids. I tried to make this bread without the use of any gums, but to no avail.  Though it looks complicated, this recipe is delicious! And remember, for best results, make this recipe using a scale.  Click here to see The Science Behind Soda Bread story. 
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3.75
Chocolate Bread Pudding
Every year for Christmas, my mom and dad pulled out all the stops and took the family to Galatoire’s on Bourbon Street, one of the few places in New Orleans where a jacket is still required for the gentlemen. Galatoire’s for Christmas Eve or Christmas Day dinner is no joke — not even Tennessee Williams could reserve a table in advance. We’d bribe someone to save our spot in line, and he or she would wait there for sometimes up to eight hours to score us a table. The men and women who crowded the parlor-like dining room were decked out with so many bobbles and flashing lights attached to their sweaters, ears, and even on top of their heads that they looked like lit-up Christmas trees. At the end of the meal, after every drop of béarnaise sauce had been mopped off our plates, out would come Galatoire’s famous banana bread pudding, made with lots of cinnamon and nutmeg and served with a whiskey raisin sauce. Bread pudding is one of my favorite holiday traditions, and I make it for my family every holiday season. It’s great for large gatherings and potlucks because it can be made up to three days ahead of time. This chocolate version is amazing when served with salted bourbon caramel. In New Orleans you’d make bread pudding with airy Leidenheimer French bread, but I find that brioche, challah, or even day-old croissants or king cake make for an outrageously decadent pudding (just don’t tell your momma it ain’t Leidenheimer!). Adapted from "DamGoodSweet" by David Guas and Rachel Pelzel
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3.5