Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter. Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes.

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes.

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly ...

Preheat the oven to 400 degrees F. Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth—be sure not to over mix.

Preheat the oven to 450 degrees F. Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy.

In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is ...

Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt ...

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch and salt. In a pitcher, whisk together the coconut milk and egg yolks.