NEW ORLEANS — I don’t think raisins get enough love. I grew up eating raisin bread pudding because Mom and Grandma always (and I mean ALWAYS) put raisins in their bread pudding. When I grew up I swore ...

Add Yahoo as a preferred source to see more of our stories on Google. This airy focaccia from cookbook author Kate Leahy showcases ripe plums that caramelize as they bake, balanced by rosemary, ...

The post Raisin Bread Pudding appeared first on . When the weather cools down and cozy sweaters come out, nothing hits the spot quite like a warm, comforting dessert. Bread pudding, especially Raisin ...

Once you’ve baked this raisin-studded and cinnamon-swirled bread, the possibilities for using it are nearly endless. Make a peanut butter sandwich or slather a thick toasted slice with salted butter.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans. Pour 1 cup warm water (105°1 ...

Start making your basic bread dough, adding the rosemary and raisins at the start of Stage 3. You may want to add a little more flour if the dough is too sticky. Continue with the basic recipe until ...

Whisk egg and milk. Brush the surface of the loaf with the egg wash. Slide into the hot oven and bake for 20-25 minutes until golden brown. Tip the bread from the pan and tap. It should sound hollow.