When you’ve got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that’s obscenely rich. Tough decision, eh?
- 1 H, 45 M
- 5 H
- 10
About Marc Forgione
Marc Forgione is the chef and owner of NYC’s Restaurant Marc Forgione, which received a two-star review in the New York Times and a Michelin star three years in a row. He’s also one of seven Iron Chefs competing on Food Network’s Iron Chef America, following his win on season three of The Next Iron Chef. Marc Forgione is his first cookbook. @marcforgione