599 egg dessert recipes

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells.

Birthday or festival, it is always a wonderful cake.

Custard-rich bread pudding made with egg bread, vanilla, and warm nutmeg. Customize it with jam swirls, cherries, raisins, or a sprinkle of coconut and cinnamon.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Thin, delicate cookies rolled into calla lily shapes while still warm, then filled with fresh whipped cream and a candied orange peel stamen. Edible art for special occasions.

I make this cake for about 10 years, every time people like it.

A spicy and scrumptious side dish made with pistachio nuts and cardamom seeds.

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

Sweet poppy seed bread with almond extract and orange glaze. Easy loaf recipe that makes 2-4 loaves depending on pan size, perfect for gifting.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

A puffed, soufflé-like baked pudding with semi-sweet chocolate, ground almonds, kirsch, and whole sour cherries. Beaten egg whites give it lift while the cherry brandy brings authentic Black Forest flavor.

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.