• 1 pound brioche, cut into 1-inch pieces 12 cups
• 5 tablespoons unsalted butter
• 2 large Granny Smith apples —peeled, cored and cut into 1/2-inch pieces
• 1 cups sugar
• 1/2 teaspoon cinnamon
• 1/4 cups Calvados or other brandy
• 4 large eggs, beaten
• 3 cups milk
• 1 vanilla bean, split and seeds scraped
• Whipped cream or crème fraîche, for serving

Apple Bread Pudding

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• 12 ears sweet corn or 2 bags frozen corn, defrosted
• 1/2 cup whole milk
• 1/2 vanilla bean, split in half lengthwise or 1/2 teaspoon vanilla extract
• salt and freshly ground black pepper to taste

Vanilla Creamed Corn

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• 8 cups heavy cream
• 1 vanilla bean, split in half
• 6 large egg yolks
• 1 cup sugar

Thomas Jefferson's Vanilla Ice Cream

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For the Donuts:

• 1 3/4 cups bread flour
• 1 tablespoon instant yeast
• 1/2 cup whole milk
• 3  tablespoons butter, room temperature
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon kosher salt
• zest of 1/4 lemon
• 1/4 teaspoon vanilla extract

For the White Chocolate and Saffron Zabaione:

• 1 cup whole milk
• 1 pinch saffron
• 8 ounces white chocolate
• 1½ cups heavy cream
• 6 egg yolks
• 3/4 cups brown sugar
• 1 tablespoon rice starch
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• zest of 1 orange 
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger, ground

For the Wild Blackberry Jam:

• 2 cups wild blackberries
• 1/2 cup granulated sugar
• 1/4 vanilla bean
• 1/4 cup red wine (Cabernet or Zinfandel would work best)
• 1 tablespoon powdered pectin

Chef Alon Shaya

• 1 teaspoon unsalted butter, plus 5 tablespoons unsalted butter, melted
• 2 teaspoons granulated sugar
• 22 medjool dates (about 1 1/2 cups), pitted and chopped
• 1 cup plus 2 tablespoons whole milk
• 2 oranges grated for zest
• 1/2 vanilla bean, scraped, seeds only
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 2 eggs
• 5 tablespoons unsalted butter, melted
• 2 cups bread crumbs, from fresh sandwich bread, roughly torn

Note: This souffle image is not this exact recipe but is meant to show you what a souffle in ramekins looks like.

Sticky Date Pudding Souffle

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• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Ina Garten's Brownie Pudding

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• 2 cups cooked rice (jasmine works well)
• 2 cups whole milk
• 1/2 cup dates, chopped
• 2 eggs, large beaten
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• nutmeg, freshly grated
• 1 vanilla bean split

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest, grated
• 2 tablespoons fresh lemon juice

Rice Pudding With Lemon Sauce

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• 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on  
• 3 cups heavy cream
• 1/2 cup whole milk
• 1 3/4 cups sugar, divided
• 1 2-inch-long piece of vanilla bean
• 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
• 8 large eggs
• 8 to 12 pieces almond bark, for garnish

Chefs note: For the best results, refrigerate the uncooked bread pudding overnight before baking.

Brennan's Chocolate Bread Pudding

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