'Nicole Rees' on Serious Eats

Cook the Book: Brunch Clafouti

Essentially a fruit-studded baked custard, clafouti is typically eaten as a dessert. But its egginess, writes Nicole Rees, author of Baking Unplugged, also makes it ideal for brunch. The dish is especially suited to lazy Sunday mornings because it requires nothing more than a minute or two of whisking, and twelve minutes in the oven. More

Anytime Bread Pudding

The following recipe is from the January 28th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nicole Rees, author of Baking Unplugged, calls this dish "anytime" bread pudding because she loves to... More

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