44 matt davidson dartmouth Recipes

rhubarb (1.2kg), orange, juiced, brown sugar, rose water, cream, thick custard, pine nuts, sugar, savoiardi cookie (italian sponge finger or lady finger)

butter, heavy cream (whipping cream), parmigiano-reggiano cheese, freshly grated

sliced sourdough bread or 1/2-2/3 loaf french bread, eggs, egg white (or substitute 4 large eggs-6 total), whole milk, cinnamon, pure vanilla extract, salt, sugar, vegetable oil cooking spray , for pan if wanted (doesn tsp stick too bad without), unsalted butter, softened, dark brown sugar, maple syrup, cinnamon, salt, chopped toasted unsalted pecans (can substitute for almonds or walnuts or no nuts if not a nut fan), bananas, sliced