Pudding

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

Flourless cakes with a pudding-like center.

Can be prepared in 45 minutes or less.

Ella Brennan, who has been called the "queen of Creole cuisine," tasted her first bread pudding long ago. "It was my mother's," she says. "You never had anything like it." These days, people say the same thing about the bread pudding at Brennan's famous Commander's Palace restaurant in New Orleans. "Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one," she says. "We see people swoon over it." Here's a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.

This signature dessert from New Orleans is a classic Creole dish.

Taste your muffin before you begin to prepare the recipe. If it is not very sweet, you can add another 1/2 tablespoon of molasses. Active time: 10 min Start to finish: 1 1/4 hr

In this intriguing twist on a delicious and popular dessert, the ancho chilies add a touch of earthy heat.

Ground cardamom is worth seeking out for this recipe — it adds another dimension to the dessert. The spice can be found at many supermarkets, Middle Eastern and Indian markets, and specialty foods shops. Active time: 15 min Start to finish: 1 3/4 hr

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.

The silky texture and tangy buttermilk flavor of this panna cotta are irresistible. Start preparing the dessert one day ahead.

A custard-like texture makes these unique.