Two of our favorite New Orleans desserts combine in an extravagant white chocolate and banana rum bread pudding. Todd Coleman

From Argentina to New Orleans, Mexico to Canada, everyone has their particular take on this warming dessert. Here are some of our favorite recipes, from classic to the esoteric.


Squash Bread Pudding with Rum Sauce

This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.

Budi de Pan (Neapolitan Bread Pudding)

After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.

Bread Pudding with Caramel Sauce

A veil of luscious caramel sauce cloaks a gooey, indulgent bread pudding from Canada’s Prince Edward Island. Get the recipe for Bread Pudding with Caramel Sauce »

How to use up old bananas—that’s not banana bread

Banana and Dark Rum Bread Pudding
A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.

White Chocolate Bread Pudding with Bananas and Rum Sauce

This decadent take on an iconic dessert, from Mat & Naddie’s Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and sweet bananas.