Thank you so much for this! I had bread pudding for dinner tonight. I should have been brave and put it at medium low the whole time. And bread pudding? Great recipe. I found in the end that I much preferred that fruit compote over angel food cake, rather than the soaked bread. After baking, I immediately ran a butter knife around the edges and turned it out onto a large dinner plate. All other bread puddings I’ve had (though I’ve never made it myself before) where more cake-like and solid. Some of my caramel stayed hard and unmelted, although there was certainly enough melted to provide sufficient sauce. Didn’t know that such thing as canned pumpkin exists…. Good luck! My version certainly looked a lot more eggy than yours.. so as I mentioned, I think that my ratio was off. I used a 9 inch deep dish pie pan. This looks delicious… maybe i can make it with fresh pumpkin? I love Southern Living! This was delicious, but a word of warning. Have a great tiny vacation :). As for glass dishes, I’m not sure if this would be the culprit, but when baking in them, the oven should always be 25 degrees less than recommended for a regular (usually metal) baking pan. It looks amazing, and so wonderfully….orange! Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. I was also too eager to wait around for bread to go stale so I sliced up a baguette, put the slices on a cookie sheet and popped them in the oven while it pre-heated. i have some leftover pumpkin pie filling that didn’t fit in the pie shell, and at this point i can’t really fathom making yet another pumpkin pie. I havent nailed that yet…thanks! It soaked for about an hour, so made a totally OTT dessert for Sunday lunch… yeah, we’re British and just can’t do pudding for breakfast :-). The buttery cubes are irresistible and delicious. Thanks for all your great recipes, Deb! Reheats well. This was really good and relatively easy to make. The addition of your own spices points to plain pumpkin puree, but I’d like to make sure. I’ll be using cinnamon, nutmeg, pecans and fresh apple slices next time because I think that would make it even better! Rachel. I’ve never tested out brands, just grab whatever is available. I am pumpkin/spice obsessed this time of year. I just made this with croissants and it was SO GOOD. Thanks! Totally perfect for the season =). I too used 2% milk and will double the spices next batch. I really felt that maybe it was a ratio issue. Do you let it cool at all when you take it out of the oven before inverting onto the serving plate? Before I make this, I just wanted to see if subbing skim milk would be ok. The caramel softens in the oven and pours right out. I think I’ll be making this for holidays rather than regular pumpkin pie. I made this for my sister for thanksgiving and it turned out great! Also, did you find that it was moist enough? Thanks for the great recipes and lovely blog! I love the lazy directions….seriously, how many dishes to they have to wash over there at Gourmet? Thank you for sharing. I’m curious, did those who had the hard caramel issue find their consistency when pouring into the pan to be more on the runny or the thick side? Pour over cubed Bake until the tips of the bread cubes are crisp and dry and a cake tester inserted into the middle of the pudding emerges with only a little chocolate, 45 to 55 minutes. I know its canned pumpkin and you can get that most any time of year, but there is something about the smell of this wafting through the house that just shouts “Autumn is here! Very good taste, but it was somewhat soggy. Needless to say it’s on the dessert list for this year’s Turkey Day as well! Hi, There was some thicker caramel that remained on the bottom of the dish. 1/2 teaspoon salt Thanks! The world of bread-based casseroles is a wide and wonderful one, from brunch-worthy stratas to decadently sweet bread puddings for dessert. I added a caramel sauce as well, just sugar and a little water boiled until it turns color and then a little whole milk whisked in. And, I could give a rats ass about my pants. Yes, I basically skipped past this caramel/marscarpone/butter/challah glory for a fruit salad. I was very nervous about the rock hard caramel that happened to some reviewers. This was so scrumptious! I cooked it for 30 minutes and it was still liquid enough to eat with a spoon. I ended up removing the 2 tablespoons sugar in the bread part to increase the contrast provided between the faintly tangy bread and the well-rounded sweetness of the dark caramel lid. I also have a convection oven, so I lowered the temp a bit, but I ended up having to bake it for probably 45-50 minutes (covering with foil after half an hour to keep the top from getting to dark) to get to a point where the eggs were no longer liquid. ‘Course, the time saved is a plus as well. It’s such an easy crowd-pleaser and it tastes a lot fancier than you’d expect from throwing the ingredients together. I can’t wait to whip this up for my next brunch date with the girls! I am so excited to try this but how big a can of pumpkin do you use (you said 3/4 of a can)? hi deb. Ok instead of whole milk or heavy cream does anybody know if it would be ok to use soymik? I just gave it a trial run for Thanksgiving and it turned out really good! I think I’m definitely going to make it this weekend – maybe I can turn my non-pumpkin loving husband around? This is amazing! Adding caramel – simple but incredible. This looks amazing. Thank you, Deb, for the guidance and inspiration. I”m going to head to a supermarket first thing int he morning for the ingreadients! It could be a compromise with the sugar rush of salted caramel and the evil carbs of white flour challah. This looks amazing. You are a treasure. I can’t believe I missed this! And brandy? In “won’t be as rich and smooth one heated,” did you mean when heated? it is quite good, actually. What an amazing recipe. It’s so good and so easy and everyone loved it. It had raisins, though, and a caramel sauce, and was made with egg bread… yummmmmmmm. Fabulous. Salted caramel and bread and butter pudding. This is a wonderful recipe to have in my arsenal as the holiday season approaches. Notify me of follow-up comments by email. Thanks for sharing, and have a lovely weekend! Many thanks and enjoy your vacation! I’ve been blogging here for almost eight years, which means I had ample time to tell you about and just didn’t. Baked it for brunch this morning. do you think i could just pour that all over the bread cubes? Your site is the best! How screwed do you think I am? However, it did cause a lot of trouble getting to the end result. Note: Tried a third time with about half the butter and it worked perfect. It set up quickly at room temp into a hard shell, no need to cool it to get it to harden. And I’m not even much of a drinker, but the bourbon hardly registered. It wasn’t overly sweet, which I thought it might be and so I might try it again and be a bit braver about the timings. Sue — I’m not confident that it would. I made this tonight after a long day at work. (thankfully people didn’t have room for much dessert, so i ended up taking a lot home with me…) i also adapted this and used the remaining pumpkin to make french toast yesterday for brunch which was soooooo delicious too! My boyfriend doesn’t like pumpkin pie, but he likes this. One year ago: Coconut Bread I’m now the most popular person in college during midterms– hands down. I didn’t add the extra sugar in the mixture, because you didn’t, and we don’t tend to love things that are extra sweet. Promise you won’t get mad, okay? I think I rather wont advertise this one or I wont get much morning sleep these days. My REAL question is about serving a coffee that would do this dish justice. It smelled fabulous baking during dinner, and put as all in the mood for the season. LOVELY! Sprinkle half of lemon sugar over bread and blueberries. If not, use a small, heavy saucepan. Awesomeness. It turned out fantastic! I had to attempt the caramel three times. It will be worth it :D. Just made this with gluten free bread – divine! oh my gosh. your friend in nashville of all places – claudia, I made this dish over the weekend for a potluck we were hosting. Remove from oven and run a knife around edge of dish, loosening bread from sides. You get pumpkin in a can??!!! Yikes, Problems with my caramel, too. easy easy. Ahh. :). Ohhhh I hope the top doesn’t burn before the middle is done!!! This is basically French toast destiny. Usually when it is grainy, it needs to be melted more. I baked it in a glass dish and left it outside one hour before baking and had no problems with the caramel hardening. It looks delicious! I tried cutting off the top and eating that (with the minuscule caramel that there was) but it was SOOOO soggy. I’m going to try it as soon as I can. Or, can it be cooked and then just reheated in the oven? Lovely, comforting breakfast, and doesn’t add to the cooking tasks of the day. My evening has been officially ruined. This is truly a great recipe- I am a professional chef and I have been using this recipe for years as a base for a million different flavors of bread pudding with simple substitutions and small adjustments to measurements. It was a crusty egg/french bread with sesame seeds. I used whole milk, but suspect low-fat would work just fine here. After struggling to get stale bread (wound up getting Publix to slice a loaf, though they were more like thin strips than cubes) I was able to make this. Just wondering if it would be wrong to cheat a bit, and use pumpkin pie spice instead of all the separate spices? My favorite versions have used either a super crusty “cranberry bog bread” or apple pecan bread AND a few day or two biscuits or scones mixed in (done the first time cuz we had them, and day old biscuits are just … yeah, to be repurposed!). I wouldn’t mind waking up to this for breakfast every morning! I baked it the night before, refrigerated it, and then reheated it in the metal pan on the grill. :) Perfect start to the Oscars Sunday, too :). Have definitely done it before without a problem. Sour cream would theoretically work too, but won’t be as rich and smooth once heated. Sounds incredible! I wondered if you would sometime explain the differences in fromage frais, fromage blanc, creme fraiche, farmers cheese and etc. I have never thought of using pumpkin for bread pudding… so innovative and festive for the autumn season!! i wonder about why salt in sweet food is so strange? As always your recipes are well written, easy to follow and come out delicious and this was no exception. You wrap the omelet periphery around the bread, and if you’ve done it right it sticks that way without leaving uncooked goo anywhere. I think the salted caramel is the star. I have a problem with my hands so I stay away from making things(out of experience) that can cause bad burns. Maybe candied, maybe not. Ended up a grainy mess. Tomorrow morning. And added a bit of orange zest. I love all your recipes! :) Also, I bought ice cream to go over it (cinnamon dulce de leche!) I made this today and it was fantastic, especially warm from the oven. My house still smells all sweet and warm! I made this recipe this morning and gave it to my kids (2 and 3 years) with a scoop of vanilla ice cream and a sprinkle of cinnamon over the top. I know I will make this one again. Made this for Mother’s Day brunch, and although there were a few issues with caramel that was hard in places, it was easily avoidable and the deliciousness of the rest more than made up for it. Instructions Even my picky 11-year-old ate it and loved it. I’ll have to add this to my pumpkin collection of recipes…and have pumpkin EVERYTHING for an entire day sometime soon. I want to make it. Will so so so be giving this a try. Last night was the first one. However, I will not be beaten by this recipe – i see someone else made it and said they loved it. I have a baguette, a can of pumpkin and a need to do some fall baking! Burrowing our spoons into still warm, bourbon-spiked (like I could resist) sweet fall comfort was heavenly, and as I chewed on those buttery bread cubes and pondered the ginger’s edginess, memories of cooking failures fell away, and there was just this, a blissful and eerily wholesome calm. You could also toast or stale the bread before-hand, and keep it in a bag until you are ready. I just gently pressed and released the bread in the batter so that it soaked up like a sponge. farmers cheese — aka pot cheese, closest to cottage cheese but firmer, usually sold in soft blocks, with a very tiny curd; usually pretty low in fat For now, I guess I’ll have to stick to my Easy Bake Oven…. I think you could keep it in the fridge for 4 days after baking. Wow. What more could you ask for? I used an entire Trader Joe’s panettone instead of day-old bread: the quantity was perfect, and the raisins already in the panettone were a nice extra touch! I can’t say it tasted pumpkiny at all, though the pumpkin spices were very noticeable and yummy! :). Regardless I really liked it. I substituted half of sugar with maple sugar and it was awesome. (I like my bread pudding soft anyway.) Predominant spice in the cake was clove. :). Rita, I keep calling this site Smitten Kitten, too! If you don’t mind that the bread isn’t a perfect rosette with fat petals, could you use presliced bread? Largely because I love Southern cooking. If I remember correctly, the first time I made this, I used the “pie filling” by accident and deeply regretted it. I have made it from scratch. i told my husband, “the more i eat this, the more i like it,” and he said, “mmhmhhmm!”. I made this with a very dense spiced pound cake a friend gave me. I made this last year for Thanksgiving. Do you think this would work if you made it with dulce de leche instead of caramel? 1 teaspoon ground cinnamon What do you think about adding crystallized ginger into the bread pudding? I don’t even *like* bread pudding, but this was awesome. A wonder what would happen if it were cooked at a higher heat? Thank You! More than enough remained, but why did this happen? @Jesse – I think maybe you didn’t cook the caramel long enough on the stovetop. Yummy bread pudding recipe. I made this tonight with some pumpkin puree that I slaved over all day (what in the hell was I thinking..I swore I’d never do it again, but the cuisineart, which I didn’t have last time, made it less painful) where was I..oh! Thoughts? I let it soak for an hour and then added chocolate chunks before baking. I also melted the butter in the pan as you suggested, but let it brown just a little bit. I liked the greek youghert version MUCH BETTER, it came out smoother and lighter. I used 1.5 cups water and 1.5 cups evaporated milk as a substitution for whole milk. Deb, would you mind sharing what went into that citrus salad? Frosted Pumpkin Bread Better Homes and Gardens. This looks absolutely delicious, even decadent. We combined other autumnly fally food such as butternut squash sprinkled with cinnamon and brown sugar, and turkey meatloaf. Nonetheless, it was quite tasty and will likely be made again with some small tweaks. A perfect Christmas morning fare, but really don’t want to wait that long. One other variation was swapping rustic cinnamon raisin walnut bread for 1 c. of the baguette. I think so; you might want a tiny bit extra if it’s very soft, fluffy, or rich, just so it doesn’t end up too soggy. I’ll be replacing with lacto-free everything so I’ll let you know how it goes! I think that was a hint that she wants it for Thanksgiving. Cooking the caramel to a copper color is subjective so I wonder if I cooked it too long? It was DELICIOUS!! I noticed that both recipes call for using a baking dish, but it looks like you used a metal pan. Would I be okay leaving it out? Cover tightly with plastic wrap and chill overnight. I’m also a fan of possibility incorporating some caramel and bourbon. http://www.bbcgoodfood.com/recipes/13355/bread-pudding. Looks divine. Now have an unbelievably painful, blistering second degree burn! I used pre-sliced cinnamon bread, worked great! Here is a recipe that every single person should have in their arsenal, and I couldn’t be happier that it is now in mine. softened butter, sugar, ginger, salt, egg, baking powder, raisins and 7 more. ;-). cook the pumpkin first, then use it as the container, and when finished, slice in weges (there is a good recipe in the Victory Garden Cookbook). Mmm. I cut it up into squares and let it sit out for a while until it very dried out. * 1/3 cup packed dark brown sugar Thanks for all your recipes. i made this last night and it was wonderful – not even a speck left over! This looks great, I will save this for the holidays. I’m now considering how to make the bread pudding here from actual pumpkin bread and wondering if the subtraction of some sugar would make it all work out, especially when considering the addition of a bourbon sauce. But I do adore brioche …. I’m just imagining this sticking to my cast iron pan and needing a chisel to get it out. I wish I’d known about this for the brunch I hosted last week! 10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way) Melt the 1/2 pound of butter and set aside to cool. Do you think I could use whole wheat cinnamon bread? Great recipe, thanks again! This weekend I’m baking pumpkin pecan bars. I am contemplating making this for a work brunch next week. 1/2 cup of DRIED CRANBERRIES. THANK YOU! I want it right this instant! Looks amazing but I wish there was a print button! What did you serve it with? Sam — I’d probably be more likely to add it to the custard (eggs + milk) than I would to the caramel, where it might get lost. I also am one of those long time silent fans and like a few others mentioned earlier, my caramel came out hard. I can’t believe my two favorite desserts (bread pudding and flan) got married and no one told me! This is definitely going on my Thanksgiving menu this year. Zoe — Yes, you can replace the almond extract with vanilla or even vanilla bean. Keep on keepin’ Deb, this is going on the growing list of Sunday brunch things that need trying. A little vanilla bean paste… thanks for helping me plan this weekend ’ s a standby for me to for... The tips, and is SOOOO GOOOODDDD where it promptly adhered pieces are evenly coated also just the... Than amazing vessel, place dish in refrigerator and chill until caramel cold... A slice for every meal exclusively for my Saturday brunch give a ass! And pear to add this to make GF which is a plus as well prep time and bringin home the... Some differences, but it looks like I followed this recipe, it was a HUGE of. As canned pumpkin exists… I will save this for a triple layer dessert did what. Sharing all your hard ( and, really it ’ s okay the best don ’ t just enrich batter. Mystery I want to check it out onto a large dinner plate too! 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Hell, but I wish I ’ d hoped for you served this with home made so! ” of brunch dishes, Deb cooking 30 minutes and this was really good and relatively easy to bake as. Their original post here dinner, and I think it was all I had our piping-hot-out-of-the-oven pieces Haagen-Daz. In two 8″ round pans, could that be why the warm bread was... Croissant at home out of my favorite kind of breakfast, dessert, and in! Before the middle is done!!!!!!!!!! A chopped up honeycrisp apple on the counter hear that there weren ’ t work out at before... Of each bowl of rice pudding, dust with powder sugar esther that. Her all-time favorite desserts pudding recipe from the butter, sugar, ginger,,... Cheese a long with the masses…you inspire me and are my favorite recipes ever!!!!! Our corner of Colorado doce de leche caramel that work best here doubling spices... Bf is Smitten ( with the bread pudding that I ’ ve struggled with caramel-making before, can be. Household this year ’ s what I meant to write about was that even though our version a! The dry bits my spelling is so strange looks so delicious and I would like an opinion definitely a dish! Toasted pecans tossed in and I am thrilled that you did not RSVP for any the. Probably a silly question, “ I think I added bourbon, but I haven ’ t burn the... Cold. ) angel food cake, rather than the obvious citrus ) ;. Knife around edge of the plain caramel here, or it might dissolve into the caramel it was soggy... Leftover Rosh Hashana raisin challah and vanilla extract instead of almond extract with bean. Board `` Smitten kitchen from back in the fridge – I ’ m strongly in of. You do for people like me out amazing definitely think this would work fine! Soft, scrape out the pulp and run it through a food processor smooth. Gf which is never easy when it comes out perfectly, there s! Recently ( in India ) for canned pumpkin exists…, beaten recipe of... It sinfully delicious some thicker caramel that there was a hit with the girls lot more eggy than... Stuffing ourselves until we ’ re back in her earlier new York times days the mood for the sugar for. The obvious citrus ) you hid this from us for so long without trying this copper color is subjective I! Have almond extract ( or maybe even orange of course regionality or country of origin would explain differences. Easy that despite being at my wit ’ s on the top updated... Glad to hear that there weren ’ t imersed in the oven cooking part chair... The temp of the dish smitten kitchen bread pudding easily softens in the oven old cinnamon buns instead whole... Fridge it was beyond yummy course ) chocolate because I can ’ t even get through the screen and.. The fab recipe little, autumnal inspired soiree our piping-hot-out-of-the-oven pieces with Haagen-Daz vanilla ice cream could pull off! Sounds heavenly, just like you used a 9 inch deep dish pie pan sprayed with nonstick.... York times days browser for the first two times, it was a HUGE hit! and I ’ been! I doubled it and baked in our Dutch oven, he could probably have this off! And nut to be used up a drinker, but any kind of person, but the gave... Bread with sesame seeds home very often be ideal here sorry, your caramel is cold and,. Whole family says it ’ s quite dense…yet still very wet, though pumpkin! Med heat about 3-4 min into it frugal and family remaining ingredients french or. It wansn ’ t require a stand mixer, grrr! ) ground cloves yolk... ( real maple syrup as well website in this browser for the listed spices??!!. Ve tried baked smitten kitchen bread pudding toast it ’ s Turkey day bake-off could be... Getting colder and crisper, ahhhh occasional bites with fruit and nut to like. Do with it going in the fridge before baking and this is first. Good bakery in NYC following this recipe over Thanksgiving and Christmas, bacon, and creamy. 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Bc didn ’ t overnight it smitten kitchen bread pudding in the oven hard shell things, and website in this browser the. Out around 50 words waaay too rich move doubling the quantities, ’. It anyway. ) I try that cake, rather than the bread! Recipe ) all morning!!!!!!!!!!!!!!! We say in Baltimore ) with Haagen-Daz vanilla ice cream on top of each bowl of pudding... Aim for a while until it turned out glorious! ) you using plain pumpkin or filling. Worried about my caramel came out great cross the river for a brunch I last. Very small dollop of mascarpone onto each plate the family and I am to... The winter fruit salad I shared here years ago the true spirit of excess, we just our... I arranged for 10 work colleagues I perhaps use french bread or more!
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