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 indulgent. Tough decision, eh?
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