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Jump To Recipe Jump To Video Manakish (also spelled manaqish, man’oushe, or manaeesh) is a beloved Levantine flatbread traditionally eaten for breakfast or lunch. Its roots trace back to Lebanon, though it’s widely enjoyed across the Middle East, from Syria to Jordan and even into Palestine. Plain za'atar toppings... The name “manakish” comes from the Arabic verb naqasha, meaning “to carve out,” referring to the way fingers are used to dimple the dough before topping. Whether brushed with za’atar and olive oil or covered in cheese, manakish is always baked until crisp on the bottom and soft on the inside. Cheese toppings... What makes this dish special is how adaptable it is; families and street vendors make it with whatever ingredients are available. In my version, I use my homemade za’atar blend and shredded cheeses (mozzarella, gouda, and feta) to strike a balance between classic and indulgent. Cheese toppings... You can make both versions at once or choose your favorite. I also like to bake it on a hot stone to get that golden, lightly charred crust. If you’ve made my Middle Eastern dough before, this will feel familiar. Plain za'atar toppings... I really hope you give this a try. Manakish is comforting, earthy, and surprisingly easy once you get the hang of rolling the dough thin. Serve it hot out of the oven with a side of cucumbers, olives, or even labneh for dipping. It’s the kind of food that brings people around the table, no utensils, no fuss, just good bread and good company. Ingredients: (Make 4 manakish) Za'atar Toppings: Za'atar Homemade , 1 TBSP High Quality Olive Oil, 2 TBSP Cheese Toppings: Mozzarella Freshly Shredded, A Handful Gouda Freshly Shredded, A Handful Feta Coarsely Crumbled, A Handful Chili Flakes, Pinch Manakish: Multi-Purpose Middle Eastern Dough Homemade , 4 Dough Balls Equipment: Oven Directions: Please visit my " Multi-Purpose Middle Eastern Dough " page for the recipe. Please visit my " How To Make Za'atar " page for the recipe. Prep the Oven Preheat your oven as hot as it will go. Place a pizza stone, baking steel, or inverted sheet tray on the middle rack while it heats up. Make the Za’atar Mixture Mix za’atar and olive oil in a small bowl until it forms a thick, pourable paste (similar to syrup). Set aside for later. Make the Cheese Mixture Combine mozzarella, gouda, and crumbled feta cheese in equal parts. Add a pinch of chili flakes for a little heat. Chill in the fridge until ready to use. Shape the Dough Lightly flour your work surface. Roll each dough ball into a thin circle about 8 inches wide, nearly translucent. Transfer to parchment paper to make handling easier. Add the Toppings For za’atar manakish: spread the za’atar mixture evenly over the dough, leaving a small border. For cheese manakish: scatter the cheese mixture over the dough, also leaving a small border. Bake Slide the parchment and dough onto a cutting board, then into the oven onto the hot tray or stone. Bake until the edges are puffed and golden, and the bottom is crisp. If the toppings brown too fast, move the tray to the lower rack. Finishing Touch (For Cheese) As soon as the cheese starts melting, remove the flatbread briefly. Drizzle some of the za’atar mixture over the cheese. Return to the oven until the bottom and edges are browned and crispy. Serve Best enjoyed hot and fresh. Eat as-is or with a side of olives and mint tea. Either one, it tastes just as good... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video I’ve been seeing the Dubai Paratha Smashed Burger all over my feed lately; that satisfying smash of beef into a hot pan, that flaky golden paratha acting like a bun... it just looked too good not to try. So I did what I usually do: made everything from scratch. The paratha, the ground beef blend, and even the caramelized onions. It came together beautifully, but something didn’t sit right. The thing is, using paratha like burger buns made the dish feel too heavy. Too thick. It swallowed the flavors of the patty and sauce. That’s when I remembered Miznon’s famous Folded Cheeseburger, and I thought: what if I wrap it all up instead of stacking it? As you can see, the paratha "buns" are too thick... That one simple tweak changed the whole experience. Suddenly, every bite was flaky, juicy, and saucy, nothing overpowering, everything in sync. The original viral version started as Dubai-style street food and became a TikTok sensation. American-style inspires its smashed burger, but with South Asian paratha acting as the carb base, flaky, buttery, and layered. This is way better... It’s a fusion of indulgent comfort with fast-food appeal. If you’ve never tried paratha as a burger wrap, now’s your chance. It’s messy, it’s bold, and it just might be your new favorite guilty pleasure. Ingredients: (Serve 4) Paratha Homemade , 1 Recipe Versatile All Purpose Ground Beef Homemade , 500g Egg Yolk, 1 Gelatin Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Cooking Yellow Onion Finely Diced, 1 Sea Salt, Pinch Black Pepper, Pinch American Cheese, 8 Slices Condiments, For Burgers Equipment: Burger Smasher Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. Please visit my " Paratha " page for the recipe. Make the Paratha Prepare the dough and rest as instructed. Lightly oil your work surface and flatten each dough ball with your palm. Stretch until thin and translucent, then roll into a log. Coil the log into a spiral and tuck the end underneath. Flatten into a disc, about the size of your palm. Cook on a lightly greased skillet over medium heat until golden and cooked through. Gently press the paratha from the sides to puff it slightly. Cover with a towel to keep warm. Caramelize the Onion Heat oil in the skillet over medium heat. Add finely diced onion, season with salt and pepper. Sauté slowly until soft and lightly golden. Set aside. Prepare the Patties Mix the beef with egg yolk and a pinch of gelatin. Divide into equal balls and shape gently. Heat oil in the same skillet. Place a ball in the skillet, press down with parchment and a burger smasher. Cook until the bottom is deeply browned and crispy. Flip, add a slice of cheese on top. Turn off the heat and cover to let the cheese melt. Optional (Original Stacked Version) Use two parathas as burger “buns”. Stack the patty, onion, and condiments between them. Press lightly and serve like a classic burger. Assemble (Wrap Version) Roll the shaped paratha as instructed and cook until lightly charred on both sides. Cover with a towel to keep warm. Take one warm paratha and drizzle your chosen condiments. I went with Kewpie mayo, sriracha, and Dijon mustard. Add caramelized onion. Place 1 or 2 cheesy patties on top. Fold it like a taco or burrito, press gently, and serve hot. Mama Mia... Paratha "buns" done, but too thick unfortunately... Always season your ground beef patties mixture well... American cheese is the only cheese for burgers... Recipe Video:

Jump To Recipe Jump To Video Just frozen bananas and milk. That's it. Sweet, creamy, and way easier than you'd think. I saw Luke from Outdoor Boys blend up frozen bananas with milk in one of his cooking videos, and I thought, wait, that’s it? No cream, no sugar, no churning? I had some bananas in the freezer, so I gave it a shot. I used about 240g of frozen bananas and 100g of milk, and the result was way better than I expected. Creamy, naturally sweet, and super satisfying. Like soft serve, but made with stuff you already have at home. This "ice cream" is actually part of a bigger trend called nice cream, which became popular in the early 2010s when people started making healthier frozen treats using just bananas. But the idea itself has been around for decades. Frozen fruit has long been used to mimic the texture of traditional ice cream. The magic is in the banana. Once frozen and blended, it turns smooth, fluffy, and cold without any need for extra sugar or dairy. I like to finish mine with some shaved dark chocolate on top for a little contrast. If you’ve never tried this, now’s the time. It’s ridiculously easy, takes just minutes, and satisfies that dessert craving without feeling heavy. One banana, a bit of milk, and a blender. That’s really all you need. And once you get the hang of it, you can start adding your own twists with peanut butter, granola, cocoa powder, or even a pinch of sea salt. Ingredients: (Serve 1) Frozen Bananas, About 240g Whole Milk, About 100g Dark Chocolate, For Shaving (Optional) Equipment: Blender Directions: Blend frozen bananas and milk in a blender until smooth. Pour into a serving cup. Shave some dark chocolate over the top. Serve immediately. It really does taste like banana ice cream... Recipe Video:

Jump To Recipe Jump To Video There’s something timeless about grilled cheese and tomato soup. I first got the nudge to finally try my own version after watching Luke from Outdoor Boys sip on canned Campbell’s tomato soup by the fire, pairing it with a golden grilled cheese sandwich. Just outta the oven... It made me realize as many recipes as I’ve shared, I somehow haven’t posted this classic combo. With tomatoes in season, this felt like the perfect moment. The dish itself has humble roots. Tomato soup dates back to the late 19th century when it became a staple in American homes, especially with the rise of canned goods. Grilled cheese took off in the 1920s and 30s when sliced white bread and processed cheese became common pantry items. Put the two together and you’ve got a match made in culinary heaven, warm, creamy soup with crispy, melty sandwiches. Over the decades, it’s evolved into comfort food royalty. I’ve given mine a slight twist with fennel, homemade stock from veggie scraps, and a finishing touch of infused oil. It’s rustic but layered with flavor, sweet roasted tomatoes, mellow onion and fennel, that bit of tang from tomato purée, and the richness of butter and stock. And the grilled cheese? A gooey trifecta of mozzarella, Gouda, and Parm, kissed with chili flakes. You get a little heat, a lot of melt, and just enough crunch to dip or enjoy on the side. Whether you’re feeling nostalgic, cozy, or just craving something simple and satisfying, give this a go. Ingredients: (Serve 4) Soup: Fresh Tomatoes, 800g High Quality Olive Oil, 2 TBSP + 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Yellow Onion Thinly Sliced, 1 Fennel Thinly Sliced, 1 Bulb Reserve the fronds for garnishes Tomato Puree, 2 TBSP Garlic Finely Minced, 3 Cloves Celery Seeds, 1 TBSP Unsalted Butter, 2 TBSP Unbleached All Purpose Flour, 2 TBSP Canned Tomatoes Hand Crushed, 800g Grilled Cheese: Low Moisture Mozzarella Grated, A Handful Gouda Grated, A Handful Parmigiano Reggiano Grated, A Handful Black Pepper, Pinch Chili Flakes, Pinch Unsalted Butter, For Spreading Shokupan Homemade / White Sandwich Bread, 8 Slices Infused Oil (Optional): High Quality Olive Oil, 1/4 Cup Garlic Thinly Sliced, 1 Clove Italian Seasoning, Pinch Chili Flakes, Pinch Equipment: Cast Iron Skillet / Pan Heavy Pot Blender / Hand Blender Oven Directions: Please visit my " How To Make Shokupan " page for the easy flatbread recipe. Roast the Tomatoes Preheat the oven to 180°C (355°F). Score a small “X” at the base of each tomato and remove the tops. Place tomatoes in a baking dish, drizzle with 2 TBSP of olive oil, and season with salt and pepper. Roast for 20–30 minutes until lightly charred. Make Simple Veggie Stock Simmer your leftover veggie scraps in 1L of water for about 8 minutes, then let steep for another 8. Strain and set aside. Cook the Soup Base In a heavy pot, heat 2 TBSP of olive oil and sauté sliced onions with a pinch of salt and pepper until soft and caramelized. Add sliced fennel and tomato purée, followed by a splash of veggie stock to deglaze. Stir in garlic and celery seeds, then butter and flour to thicken. Add the Tomatoes Pour in both the hand-crushed canned tomatoes and the roasted tomatoes. Deglaze the roasting pan with stock and add that too. Let everything simmer, and adjust seasoning to taste. If too thick, add a bit more stock; if too runny, reduce by simmering longer. Blend using a hand blender or standard blender until smooth. You can pass the soup through a sieve and discard the fiber residue. For a rustic feel, leave it slightly chunky like I did. Make the Grilled Cheese Mix the three cheeses with chili flakes and pepper. Butter one side of each bread slice. In a skillet, melt some butter and place bread butter-side-down, layering with cheese. Top with the second slice, buttered side up. Press gently, cover, and cook until golden and melty on both sides. Optional Infused Oil Gently heat olive oil with sliced garlic. Once the garlic starts to sizzle, remove it from the heat. Add in chili flakes and Italian seasoning. Swirl to combine well. Drizzle this over your soup just before serving. To Serve Pour the soup into bowls, garnish with fennel fronds, and a drizzle of infused oil. Serve the grilled cheese alongside, sliced on a bias, perfect for dipping. Mama Mia... All that ooey gooey goodness... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video There’s something wonderfully surprising about discovering a new flavor combination that just clicks—like matcha and coffee in this Dirty Matcha Latte. It’s my new favorite pick-me-up, blending the earthy subtlety of matcha with the robust depth of freshly brewed coffee. If you’ve never thought these two could be partners in a cup, this recipe is ready to prove just how beautifully they can dance together. A creamy Dirty Matcha Latte crowned with foamy milk and a sprinkle of matcha. The process involves a bit of artistry, from brewing the perfect cup of coffee with precision to whisking the matcha into a frothy, creamy delight. The final concoction is a layered beverage that's not only visually striking but also a delight to the taste buds. I encourage you to give this Dirty Matcha Latte a try, especially if you're curious about combining different flavors or simply looking for a new morning ritual. It’s a fantastic way to shake up your usual coffee routine or to introduce a little variety into your afternoon slump. Earthy matcha and bold espresso meet in this glass of comfort. The blend of caffeine from the coffee and the steady energy release from the matcha makes for a beverage that’s both invigorating and soothing. So, grab your whisk and your favorite mug, and prepare yourself for a sip of something truly special. This might just become your new go-to! Ingredients: (Serve 1) Medium-Course Ground Coffee, 20g + More For Garnishing Boiling Water, 200g + More High Quality Culinary Grade Matcha Powder, 4g / 2 TSP + More For Garnishing Warm Water, 100g Whole Milk, For Frothing Equipment: V60 Coffee Brewer Milk Frother Matcha Brewing Kit - Chawan + Whisk Directions: Brew the V60 Coffee. Place a paper filter into your V60 dripper. Rinse the filter with boiling water to remove any paper taste. Discard the rinse water. Add ground coffee to the center of the filter and create a small well in the middle. Pour 40g of boiling water over the grounds to bloom. Let it sit for 30 seconds. After blooming, slowly pour the remaining 160g of boiling water in circles. Gently swirl the dripper and allow the coffee to fully drip through. Prepare the Matcha. Warm your chawan (matcha bowl) with hot water. Soak your matcha whisk in the water for 1 minute to soften the bristles. Discard the water. Add matcha powder and 90°C (195°F) warm water to the chawan. Whisk gently in an “M” motion, gradually increasing speed until frothy. Froth the Milk and Assemble. Pour milk into a serving glass until it’s about ¼ full. Use a milk frother to froth the milk until foamy. Pour the frothed matcha into the glass. Slowly pour in the brewed coffee. Garnish with a sprinkle of matcha powder and ground coffee on top. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video There’s something truly magical about a simple dish that captivates everyone at the table, and that’s exactly what happened with this Cherry Tomato Salad at a recent company BBQ. It was such a hit that the bowl was scraped clean, and the requests for the recipe kept coming. Roasted cherry tomatoes, blistered and caramelized to perfection. I like to make a large batch... This salad combines sweet, oven-roasted cherry tomatoes with the peppery bite of arugula and the freshness of alfalfa sprouts, all dressed in a subtly spicy and garlicky olive oil dressing. The slow-roasting process deepens the tomatoes' flavors, making them burst with each bite, while the simple dressing highlights their natural sweetness and juiciness. A fresh and vibrant salad, simple yet full of flavor. The preparation of this salad is straightforward but delivers on bold flavors. Starting with the tomatoes, which are gently roasted to concentrate their flavor, and finishing with a dressing that’s crafted right in the skillet, every step builds on the next to create a dish that’s as delightful to make as it is to eat. Bright colors and bold flavors plated for a light meal. The addition of chili flakes gives a hint of heat that cuts through the richness, and a splash of white wine vinegar or verjuice brings just the right amount of acidity to lift all the other ingredients. I encourage you to try making this Cherry Tomato Salad, whether for your next gathering or just as a special treat for yourself at home. It’s proof that the best recipes often come from the simplest ingredients, combined with a little love and attention. Plus, it’s a great way to impress your guests without needing to spend hours in the kitchen. Ready to see why everyone at the BBQ was raving about it? Dive into this recipe and enjoy the blend of flavors that made it such a standout dish! Ingredients: (Serve 2) Cherry Tomatoes, 200g A Combination Of Red and Yellow High Quality Olive Oil, For Drizzling + 1/4 Cup Sea Salt, Pinch Black Pepper, Pinch Arugula, A Handful Alfalfa Sprouts, A Handful Garlic Thinly Sliced, 1 Clove Chili Flakes, Pinch White Wine Vinegar / Verjuice, 1 TBSP Equipment: Oven Cast Iron Skillet / Pan Directions: Preheat the oven to 100 degree celsius or 210 fahrenheit. Place the cherry tomatoes onto a baking dish. Drizzle some olive oil over the top. Season with salt and pepper. Give it a mix until the tomatoes are well coated. Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy. *Check at the 1.5 hr mark.* Remove from the oven and set aside until ready to use. When about to serve, transfer some arugula and alfalfa sprouts into a large mixing bowl. In a skillet over low heat, add 1/4 cup of olive oil. Once the oil is heated up, add in the garlic. Slow cook until the edges of the garlic start to brown. Remove from heat and add in the chili flakes. Stir to combine well and pour over the arugula mixture. Add in the tomatoes. Deglaze the baking dish with white wine vinegar or verjuice and pour over the salad. Season with salt and pepper. Toss until well combined. Serve immediately. Bursting with flavors... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video Bruschetta, a dish with roots deep in the heart of Italy, originally began as a humble way to celebrate the first press of the olive harvest. Farmers would toast bread over open fires, rub it with raw garlic, and top it with fresh, sun-ripened tomatoes and a generous drizzle of olive oil. A final flourish of balsamic glaze brings brightness to this tomato bruschetta. This traditional antipasto has evolved over the years, but its essence remains a celebration of simplicity and fresh flavors. My take on bruschetta includes slow-roasted cherry tomatoes and a drizzle of reduced balsamic vinegar, adding a depth of flavor that transforms the classic into something even more special. Roasting brings out the sweetness in these colorful cherry tomatoes Slow-roasting the cherry tomatoes intensifies their natural sweetness and adds a rich, almost caramel-like taste that pairs beautifully with the crisp, garlic-rubbed sourdough toast. The reduced balsamic vinegar offers a tangy contrast that highlights the tomatoes' robust flavor, creating a perfect balance. Each component of this dish works together to elevate the simple combination of bread and tomatoes into an exquisite culinary experience. It’s a recipe that holds true to the spirit of traditional bruschetta while offering a delightful twist that's sure to impress. Bursting with flavor, this tomato toast is summer on a slice. I invite you to try this version of bruschetta, whether you’re hosting a get-together, needing a vibrant addition to your meal, or simply looking for a delicious snack. This recipe is not only a nod to Italian culinary tradition but also a testament to how a few quality ingredients can come together to create something truly extraordinary. So, gather your ingredients, and let’s bring a piece of Italy into your kitchen with a touch of gourmet flair. You might just find these flavors becoming a new favorite! Ingredients: (Serve 2) Cherry Tomatoes, 200g A Combination Of Red and Yellow High Quality Olive Oil, For Drizzling Sea Salt, Pinch Black Pepper, Pinch Sourdough Bread, 2 Slices Garlic, 1 Clove Basil Coarsely Sliced, A Handful Reduced Balsamic Vinegar, For Drizzling Equipment: Oven Cast Iron Skillet / Pan Directions: Preheat the oven to 100 degree celsius or 210 fahrenheit. Place the cherry tomatoes onto a baking dish. Drizzle some olive oil over the top. Season with salt and pepper. Give it a mix until the tomatoes are well coated. Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy. *Check at the 1.5 hr mark.* Remove from the oven and set aside until ready to use. In a skillet over low heat, add some olive oil. Once the oil is heated up, add in the sourdough bread. Toast until crispy golden brown. Remove from heat and transfer onto serving plates. Rub the toasted side with a clove of garlic. Spoon the roasted cherry tomatoes onto the toast. Garnish with some basil. Lastly, drizzle some reduced balsamic vinegar over the top. Serve immediately. Perfect... Recipe Video:

Jump To Recipe Jump To Video Crumpets have always been one of those comforting treats I admired from afar, soft, spongy, and bubbling on top, perfect with butter or jam. This is what you're looking for... But when I stumbled on a video from Outdoor Boys showing crumpets paired with bacon, roasted tomatoes, and eggs, it unlocked a whole new way to enjoy them. It did spark the idea of turning them into something savory and filling. Crumpets date all the way back to 17th-century Britain. Originally made with just flour and water on a griddle, they evolved into the yeasted, bubbly little rounds we know today, often compared to a cross between pancakes and English muffins. What makes them special is their texture: crisp on the bottom, spongey and airy on top, soaking up everything you throw at them. If you’ve never made crumpets from scratch, don’t worry, it’s easier than it looks. And this breakfast twist is worth every step. You get the chewy crumpet base, savory crispy bacon, sweet blistered tomatoes, and Gordon Ramsay–style fried eggs with chili and umami heat. Perfect for a brunch party or a solo indulgent morning. Ingredients: (Serve 4) Crumpets: Unbleached All Purpose Flour, 250g Sea Salt, Pinch Active Instant Dry Yeast, 3g Whole Milk, 250g Pure Honey, 20g Water Lukewarm, 125g Malt / Apple Cider Vinegar, 10g Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing To Serve: Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, A Handful Cherry Tomatoes, A Handful Sea Salt, Pinch Black Pepper Pinch Eggs, 4 Chili Flakes, Pinch Sriracha, For Drizzling Worcestershire Sauce, For Drizzling Maple Syrup, For Drizzling (Optional) Equipment: Baking Sheet Oven Non-Stick Pan Cast Iron Skillet / Pan Pastry Rings (Optional) Directions: Make the Crumpet Batter In a bowl, mix flour and salt. Add yeast, milk, and honey. Stir until mostly smooth. Cover and rest for 30 minutes. Add warm water and a splash of vinegar. Stir again until smooth and pourable. Cover again and let it rest another 30 minutes until bubbly. Cook the Crumpets Lightly grease pastry rings and a non-stick pan with oil. Heat pan on medium-low. Place rings in the pan and spoon in batter (about ¾ full). Cook until bubbles form and the tops are set, don’t flip. Gently release from rings and set aside. Repeat with remaining batter. Roast Bacon & Tomatoes Place bacon strips on a baking tray. Scatter cherry tomatoes beside them, season with salt and pepper. Roast in a preheated oven until bacon is crisp and tomatoes blistered. Toss tomatoes halfway. Fry the Eggs Heat a bit of oil in a pan. Crack in the eggs, sprinkle salt, pepper, and chili flakes. Drizzle sriracha and Worcestershire on top. Cook until whites are set but yolk is still runny. Assemble & Serve Stack the crumpets. Serve with roasted tomatoes, bacon and fried eggs Drizzle with maple syrup if you like. Serve hot. Luke is a genius... Crispy at the bottom, spongy in the middle... Recipe Video:

Jump To Recipe Jump To Video Growing up, we didn’t have much. But my grandma always knew how to turn almost nothing into something comforting. She used to go to local bakeries and ask for the bread ends, you know, the parts people usually toss out? She’d wait for them to go hard and stale, then blitz them up and make the most amazing bread pudding I’ve ever tasted. No fancy ingredients, no measurements. Just instinct, love, and a warm oven. This version is my little tribute to her, but with a simple custard sauce to amp it up a bit. I still kept things rustic and easy, because that’s what this dessert is all about: making do with what you have and turning scraps into joy. A little marmalade, a touch of cookie spice, and suddenly you have something worthy of sharing with the people you love. Bread crumbs pudding like this has roots in medieval Europe. It was often called "poor man's pudding" a way to use leftover bread before it spoiled. Nearly every culture has a version of it, from the British-style pudding to Malaysia’s "seri kaya roti." It’s a humble dish with a lot of heart. And if you’ve never tried making one yourself, I truly hope you give this a shot. It’s easy, it’s forgiving, and it tastes like home. Ingredients: (Serve 4) Pudding: Stale Bread, About 250g Whole Milk, 500g Granulated Sugar, 80g Eggs, 2 Pure Vanilla Paste, 1 TSP Cookie Spice Homemade , 1 TSP Unsalted Butter Melted, 50g + More For Greasing Raisins / Marmalade / Jam, 2 Heaping TBSP Simple Custard Sauce: Whole Milk, 200g Heavy Whipping Cream, 50g Fresh Orange Zest, 1 Orange Egg Yolks, 2 Granulated Sugar, 35g Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Blender / Food Processor Hand / Stand Mixer Sauce Pot Directions: Please visit my " Cookie Spice Blend " page for the recipe. Prep the Bread Mixture Use a food processor or blender to blitz stale bread into coarse crumbs. Add the milk and mix everything in a large bowl. Let it soak and soften for 15–30 minutes. Make the Batter In a separate bowl, beat the sugar, eggs, vanilla, and cookie spice until light and fluffy. The mixture should be pale yellow and doubled in volume. Gently fold this into the soaked bread mixture until combined. Followed by the melted butter. If using raisins, fold them in here. Assemble the Pudding Lightly grease a baking dish with butter. Add half of the bread mixture and spread it out. Swirl marmalade or jam over the surface. Top with the remaining mixture. Use a spoon to create a rustic pattern on top. Bake Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until the top is golden and crispy. Make the Custard Sauce In a saucepan, combine milk, cream, and orange zest. Bring it just to a simmer (small bubbles at the edge). Meanwhile, whisk egg yolks and sugar in a bowl until well combined. Slowly pour a bit of the hot milk into the yolks to temper them, whisking constantly. Pour everything back into the saucepan and stir constantly over low heat until it thickens. It should coat the back of a spoon. Remove from heat immediately to avoid scrambling the eggs. Serve Serve the bread pudding warm, drizzled generously with the custard sauce. Hearty and yummilicious... Perfect for this cozy season... Recipe Video:

Jump To Recipe Jump To Video The viral Magnolia Bakery banana pudding needs no introduction. If you’ve been on social media at any point in the last few years, you’ve probably seen it, layers of whipped cream, sliced bananas, Nilla wafers, and instant pudding folded together in a dreamy cloud of dessert. But after trying it myself, I couldn’t help but wonder: what if I took it a step further? What if I really dialed up the banana flavor? So I did just that. Inspired by classic banana custards, the original Nilla box version, and a technique Jacques Pépin once used with infused banana milk, I roasted bananas, infused peels into the cream, and folded that into a rich homemade custard. Instead of just tossing everything with pudding mix and cream, I gave the bananas center stage, with deep caramel notes, warm vanilla undertones, and a final garnish of brûléed banana slices deglazed with a splash of coconut rum. Banana pudding has its roots in Southern American cuisine, evolving in the late 19th century as a layered dessert inspired by British trifles. But it was Nabisco’s Nilla Wafers, introduced in the 1940s, that transformed banana pudding into the dessert we know today. Magnolia Bakery helped bring it back into the spotlight. That said… I’ll be honest. Even after all that effort, I still found myself missing the simple comfort of the OG Nilla version. Maybe it’s nostalgia. Maybe it’s the airy lightness. Or maybe it’s just that some things are perfect as they are. Still, this was a fun experiment, and if you're the type who loves digging into layers of flavor (literally and figuratively), then this amped-up version is absolutely worth making at least once. Ingredients: (Serve 4) Banana, 1 For Roasting Banana, 1 For Infusion Whole Milk, 300g Heavy Whipping Cream, 120g Condensed Milk, 15g Granulated Sugar, 50g Cornstarch, 20g Sea Salt, Pinch Egg Yolks, 3 Pure Vanilla Paste, 1 TSP Unsalted Butter, 15g Heavy Whipping Cream, 240g Icing Sugar, 1 TBSP Nilla Wafers, For Layering + Garnishing Bananas Sliced, 4 to 5 Coconut Rum, For Deglazing Equipment: Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Sauce Pot Non-Stick Pan Directions: Roast & Infuse the Bananas Roast a ripe banana in the oven until the peel is dark and the inside is soft. Mash and set aside. Mash a second ripe banana and combine with milk and cream in a saucepan. Blanch the banana peel in simmering water for 30 seconds, then add to the milk mixture. Heat gently until small bubbles form around the edge, then remove from heat and cover. Let it steep for 30–60 minutes before discarding the peel. Make the Custard In a bowl, whisk sugar, cornstarch, a pinch of salt, and egg yolks until smooth. Gently reheat the infused milk mixture. Slowly whisk in a few spoonfuls of the hot milk into the egg mixture to temper it (3 additions work best). Pour the tempered mixture back into the saucepan. Add the mashed roasted banana and vanilla. Stir constantly over medium heat until thickened. Remove from heat and stir in the butter. You can either pass the custard through a fine sieve or use a hand blender (or a blender) to blitz until smooth. Cover with cling wrap (pressed against the surface) and chill completely. Make the Cream In a large bowl, whisk the cream and icing sugar until soft peaks form using a hand or stand mixer. Fold in the chilled custard, a third at a time, until fully combined and airy. Assemble the Pudding Layer Nilla wafers, sliced bananas, and banana custard in your baking dish. Repeat until the dish is full, ending with custard on top. Cover and chill in the fridge overnight. Caramelize the Topping In a non-stick pan, melt a little sugar until it turns amber. Add banana slices and sauté until caramelized. Deglaze the pan with a splash of coconut rum (stand back, it may flambe!). Spoon the caramelized bananas over the pudding. Garnish with crushed Nilla wafers and serve. I still prefer the OG... Recipe Video: