David Belt

I am originally from Southwest Missouri and come from a family of great cooks and bakers. Although I am an only child my mother cooked for my dad like we had six children. It was my mother that taught me how to bake and cook so I could survive on my own when I left the nest. She did a great job. Like I mention in the book, I spent young adult hood first in Kansas City before moving to Dallas. It was in Dallas while working for an upscale retailer that I came across the recipe I am calling "the one that started it all". It was easy to prepare and the points standing up with an apple jelly glaze, soon became a favorite of family and friends. That prompted me to notice bread pudding recipes and start collecting them over the next years.

I eventually ended up here in Arizona after growing tired of harsh winters and all they bring.

As I collected recipes over the years, the idea was to share this collection with other dessert lovers and show the world the variety of types of this familiar dessert. Oh wait. There are other types of bread pudding which get covered in Chapter 4 and again in Chapter 6. Unusual ingredients and serving bread pudding as a side or main course may not have occurred to everyone. That's what this book is designed to do. Help bakers everywhere broaden their take on this staple and start experimenting on their own.