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Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.

Bourbon Bread Pudding Recipe

For the Pudding

half-and-half

unsalted butter

brown sugar

sugar

vanilla extract

eggs,

golden raisins

For the Bourbon Glaze

bourbon

confectioners’ sugar

heavy cream

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.

To make the pudding: Put the bread in a large mixing bowl and pour the half-and-half over it, tossing it gently to soak the bread. Let sit at room temperature while you prepare the custard.

In a medium saucepan, melt the butter over medium heat. Remove from the heat, add the brown sugar, granulated sugar, and vanilla, and stir until well combined and smooth. 

In a medium bowl, whisk the eggs, then add the butter-sugar mixture, stirring until well combined and smooth. Pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined.

Pour the bread mixture into the prepared baking dish and spread it evenly. Sprinkle the raisins over the top and gently work them into the pudding; make sure the liquid covers the bread. Cover the baking dish with aluminum foil and bake for 55 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the bread pudding is golden brown. Set the pudding aside while you prepare the glaze.

To make the bourbon glaze: Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the bourbon and confectioners’ sugar, stirring until incorporated. Add the cream and mix until smooth.

Pour the glaze over the top of the bread pudding and let it sit for 15 minutes before serving. The bread pudding is best served warm, but it can be refrigerated, tightly covered, for up to 4 days.

Christina Tosi's Compost Cookies might get all of the attention but these Blueberry & Cream Cookies might just be the sleeper hit at all of the Milk Bar locations due to their awesome inspiration—the crumbly tops of blueberry muffins.

Momofuku Milk Bar'S Blueberry And Cream Cookies Recipe

(2 sticks, 225 grams) butter, at room temperature

(150 grams) sugar

(100 grams) glucose or 2 tablespoon (35 grams) corn syrup

eggs

(320 grams) flour

(2 grams) baking powder

(1 1/2 grams) baking soda

(6 grams) kosher salt

recipe Milk Crumb (recipe follows)

(130 grams) dried blueberries

Milk Crumb

(40 grams) milk powder

(40 grams) flour

(12 grams) cornstarch

(25 grams) sugar

teaspoon (2 grams) kosher salt

(1/2 stick, 55 grams) butter, melted

g milk powder

(90 grams) white chocolate, melted

Momofuku Milk Bar's Blueberry and Cream Cookies Recipe

For the Milk Crumb: Heat the oven to 250°F.

Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.

Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Cookies: Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.

These Confetti Cookies are made for unabashed sprinkles lovers.  The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies.

Confetti Cookies Recipe

(225 grams, 2 sticks) butter, at room temperature

(300 grams) sugar

(50 grams) glucose corn syrup

(8 grams) clear vanilla extract

(400 grams) flour

(50 grams) milk powder

(9 grams) cream of tartar

(6 grams) baking soda

(5 grams) kosher salt

(40 grams) rainbow sprinkles

recipe Birthday Cake Crumb (recipe follows

Birthday Cake Crumb

(100 grams) granulated sugar

(25 grams) light brown sugar, lightly packed

(90 grams) cake flour

(2 grams) kosher salt

(20 grams) rainbow sprinkles

(40 grams) grapeseed oil

(12 grams) clear vanilla extract

For the Birthday Cake Crumb: Heat the oven to 300°F.

Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

For the Confetti Cookies Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.  

Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 

Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are incorporated. 

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly. 

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface. 

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Rich whole-milk ricotta and lemon zest are lightened by meringue to produce a pancake that is tangy, fluffy, not-too-sweet, and satisfying. This recipe from Baking Out Loud: Fun Desserts with Big Flavors is simple enough to make every day.

Lemon Ricotta Pancakes Recipe

lemon zest (about 1 lemon's worth)

ricotta

extra-large eggs, separated,

salt

all-purpose flour

fruit,

confectioner's sugar,

In a medium bowl, combine the sugar and lemon zest, and using your hands, rub them together to release the lemon oils. Add the ricotta, egg yolks, and salt, and whisk until blended.

In a separate bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3 minutes until they form medium-firm peaks. Scoop about one-third of the whites into the egg mixture, and using a rubber spatula, fold them in until blended. Add the remaining whites and gently fold them in until just blended. Don't stir, or the batter will deflate and leave you with flat, rubbery pancakes. 

Lightly grease a griddle (preferably with Pam) and set it over medium heat until hot. Spoon about 2 tablespoons of batter (or, for larger cakes, up to 1/4 cup) per pancake onto the griddle, about 2 inches apart. Cook for 2 to 3 minutes, or until the bottoms of the pancakes are golden or "blond" and the edges look set. Using a wide spatula, turn the pancakes and continue cooking for about 2 to 3 minutes, or until the bottoms are golden and the top springs back when lightly pressed. Repeat with the remaining batter, lightly greasing the griddle between batches. 

Serve immediately with fresh fruit and a dusting of confectioners' sugar. 

This clever and simple bread originates from Cookfight chef Kim's mother, Ann. She would send this nut-studded, date-sweetened bread to her daughter every Thanksgiving when she was in college.

Coffee Can Date-Nut Bread Recipe

dates

water

baking soda

butter, melted

pecans

Preheat the oven to 350°F. Butter and flour coffee cans.

Mix the dates, boiling water, and baking soda in a bowl. Set aside to cool slightly.

Mix together the sugar and eggs in a large bowl, then add the butter and vanilla and beat well. Sift the flour and salt together and add to the mixture, stirring just to combine. Gently mix in the dates and nuts, with their liquid, until just combined.

Distribute the batter among the cans, filling them about halfway. Bake for about 1 hour, or until a skewer inserted in the center comes out clean. Let cool on a rack.

Remove from the cans, wrap in plastic wrap, and mail to friends.

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The most viewed bake the book recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine