Better than the basic kind, this almond-raspberry croissant bread pudding is a wonderful end to a dinner, with fresh fruit and fluffy croissants baked in a rich and comforting custard.

Buttery croissants are the winning ingredient for this croissant bread pudding. Swap plain white bread with croissants for a sweet, custardy, decadent dessert—or breakfast.

According to food writer and historian Deb Freeman, spoon bread’s first printed appearance was in the seminal 1824 Southern cookbook, The Virginia Housewife, where it was called “batter bread.” But ...

not as ripe as those used for homemade banana bread. That’s right—12 egg yolks and heavy cream are the secret and what sets ...