“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. Uh, we’ll have one of those.
About David Lebovitz
David Lebovitz is a food writer and author. His first book, the best-selling Room For Dessert, was honored as a finalist for an IACP/KitchenAid Cookbook Award. His highly-praised second book, Ripe For Dessert, features sensational delicious classic and contemporary desserts with fruit. The Great Book of Chocolate is the ultimate guide to the new and exciting world of chocolate. The Perfect Scoop is the best-selling guide to ice cream and frozen desserts and contains hundred of recipes for ice creams, sorbets, and granites. His latest book, The Sweet Life in Paris, is a food-based memoir, filled with humorous and delicious stories about Paris with French-inspired recipes that are both sweet and savory. David has been living in Paris since 2002.
This bread pudding is heavenly and sinful all at once. It uses a dense egg bread that sets into a creamy custard. Inside are chocolate layers and raisins.
- Quick Glance
- 40 M
- 1 H, 45 M