so good. Deb, I was SOOOO worried when I didnt see any whipped cream in the first, third and last pix, but sooooo relieved when I saw it mentioned at the end of the directions with the admonishment of **spooning a healthy dollop** over the serving. I doubled the recipe with no trouble, used 6 full eggs (no separating), and topped it with bourbon whipped cream (a few tablespoons of bourbon, a few teaspoons of vanilla, and a little cinnamon)- delicious! The fromage frais is not mentioned in the the instructions, unless it is the reserved 3/4 C of mascarpone, which is used in serving. Thanks for helping me plan this weekend’s brunch menu. “Life baking sheet off plate”? Sharon — I didn’t check the temperature but you can really just check the color here. Bake in the center of the oven for about 40 minutes (and up to 50 minutes if cold from fridge), until puffed and set, with the tops lightly browned. I made a bread pudding today. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Thank you! Do you think this would work if you made it with dulce de leche instead of caramel? ;). And wear you best punk rock outfit! 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! MMMmmmmm. Super delicious, and quite easy to make. This will make me the perfect hostess. I think maybe I did something wrong? 1 tablespoon unsalted butter. Almond? thanks for the recipe! Some of the caramel at the bottom of the skillet did not cook up to the desired gooey consistency. This recipe will be my contribution to Easter brunch this year – I did a test run yesterday and accidentally ate half of it before pawning it off on my husband and his fellow grad students. Your email address will not be published. I’ve been wanting to make this for some time. OMG, this looks amazing! Even my picky 11-year-old ate it and loved it. I suspect I was fearful of it because I thought it would be unbearably sweet and unbreakfast-like, but for me, the beauty of it — well, aside from the actual messy beauty of it — is that it’s not. It’s so good and so easy and everyone loved it. Thanks for all of the ideas and pictures! Sue — I’m not confident that it would. I recently advertised cognac improved, french toasted croissant at home and now everybody is asking me when it is going to happen. Skipped the bourbon, but the eggnog took care of boozy flavor. (I couldn’t convince the picky 8-year-old but, eh, more for me this way right?) This was a fantastic recipe, and I think if I had followed it more closely it would have been even better. Any tips on how I can overcome this hard topping problem for my Saturday brunch? Clare — What scares me more is that I am exactly OCD enough to wish to have multiple color schemes so the site can always match. Thanks for sharing the fab recipe. I tore it apart and stuffed it in some ramekins and am going to try rebaking those without any caramel because I don’t have the patience to try that again right now). I was thinking of trying to use the apple caramel recipe instead of the plain caramel here, do you think it would work? OMG fantastic! I’m off to buy bread! Then, the eggy-mascarpone mixture in the bread was kind of…not very exciting. More than enough remained, but why did this happen? Made 1/2 recipe bc had 1/2 loaf brioche already. I’ve made quite a few of your things, and never had a flop yet! About how many cups of cubed bread will a standard-ish sized baguette yield? Web search next time, check. This wouldn’t be dry on top, however; it would have caramel on top instead. Baked it last night, reheated it this morning & took it to work. Last night the carmel did turn rock hard when I poured it in the metal cake pan I was using so it didn’t get quite to the edges of the pan let alone an inch up the sides, but went ahead with the rest of the prep….used plain greek yogurt in place of mascarpone. It looks amazing, and so wonderfully….orange! Also, I found it really hard to get the mascarpone (well, fromage frais) mixed smoothly with the eggs by hand–next time, I’ll probably mix it with just one egg at first, and then slowly add the others. Really want to try it now! thank you deb! I made this a couple weeks ago for a morning tailgate. Just wow. Hi Helen — Did it seem like it needed more baking time (since you mentioned ‘gooey’)? I ended up subbing 1/4 c. of egg nog for some of the milk, because I’d run out ruining my first batch of ice cream. The only change I’ll make next time is not to use almond extract; unless you really like it, don’t use it. The dish was good and I would love to make it again. I know I will make this one again. I have a weekly tradition now at work (assistant pastry chef-ing) to whip something up for staff to get through the grind of Sunday brunch. i’ll post on it soon giving you all the credit again!!! And bread pudding? thank you… the best overnight french toast evah! Reheats well. I used a glass pie dish did that have anything to do with it? I cooked it until it turned a deep caramel color. I came across this for the first time twelve years ago. 1 teaspoon ground cinnamon Such a great recipe! Mine’s in the oven right now! I poured this over the stale bread, covering each peice, and put it in the oven until the top peices were golden brown. Hello from Dubai! Beautiful looking dessert with the crispy top & all. I thought once, for about 8 years, that I was allergic to pumpkin. I’ve been blogging here for almost eight years, which means I had ample time to tell you about and just didn’t. If you dot it with vanilla bean flecked yogurt, I don’t think people would remember a single other thing you made. Your email address will not be published. Yum…thanks for the idea. it is quite good, actually. Thanks for this recipe, Deb. just last night i pondered how one might make pumpkin bread pudding (as i, like most others around this time, have leftover pumpkin puree from other recipes). There’s a savory egg-bread-breakfast thing you can buy in stalls and canteens in most Indian cities – you call it a bread omelet, and you basically just embed a piece of bread in a thin, crepe-ish omelet. 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). This looks delicious!! I love the marscapone recommendation – the flavors go so well together. Finally, Hesser calls for 1/4 cup coarsely chopped toasted almonds to be sprinkled on the bread 15 minutes into the baking time but I never bother. Thanks again for being a trusted resource! Deb if you make this again any chance you could measure the temp of the correctly cooked version? Tried this twice and it never came together, always had a layer of fat on topmof the caramel. Sour cream would theoretically work too, but won’t be as rich and smooth once heated. I can’t wait to get out of college so that I can have a kitchen and try some of these things. Previous post: dijon and cognac beef stew, Next post: kale and quinoa salad with ricotta salata, kale and quinoa salad with ricotta salata. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Next time (and oh yes, there will be a next time) I’ll try it with more booze. In a separate bowl, whisk together all the remaining ingredients. It looks SUSPICIOUSLY LIKE the ones from my place of work! Wow, this sounds marvellous. To make something so wonderful and exclaimed over so effortlessly is gold. Shari — I think you definitely can. In either, place 3/4 cup sugar, butter and sea salt and heat over medium heat. I know I”ll be making this more often. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. It might have needed more time but I think I added quite a bit of time to the original cook time. Does this one dry out on top? This is probably a silly question, but I’ve never made bread pudding before. I am going to have to think of the appropriate punishment for you two for not showing up to ANY of the Underground Railroad to Candyland shows in Brooklyn this weekend! I used whole wheat bread and halved the sugar to make it less “dessert-y” and then doubled the recipe so, you know, no one would go hungry. Do you think it would work prepped ahead of time and reheated? Do you think it would have been better to have baked it a little longer? Plus, it’s a dessert that keeps. Cooking note, if you have 2 cups of leftover white rice, you can skip the first step, and jump in with the egg and three milks. this provided a break for our pumpkin-carving session last night. And here I sit, so wanting to Make. Amy — It reheats very well. I forgot to add that I used my homemade Challah Monkey Bread, my favorite bread dough with Deb’s Monkey Bread recipe, sans cream cheese. Would I be okay leaving it out? Or, a firmer bread that won’t absorb so much of the custard that it gets that soft. We ended up putting maple syrup on each serving and it was good except for the topping which i think i inadvertently ruined. You are my go to source for everyday recipes, fun recipes, different recipes, holiday recipes, and more and more, kid recipes. There was some thicker caramel that remained on the bottom of the dish. It’s hard and grainy. Do you think the custard makings can be made ahead of time? Otherwise I followed the recipe. but I forge ahead, hoping that grainy crusty will turn into crusty sugary delicious when I cook it tomorrow morning. I am such a HUGE fan of smittenkitchen and have made many, many, MANY absolutely fabulous dishes from your site. What do you think about adding crystallized ginger into the bread pudding? LOVELY! I would make a creame anglaise sauce with this. Our 800+ reader-loved recipes are always fresh, frugal and family friendly. I made this today and it was fantastic, especially warm from the oven. Bread pudding: could there be any autumn dish more satisfying for both people and bank accounts? 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. Ooh! I’ve never tested out brands, just grab whatever is available. This was so scrumptious! Thank you! Cooked for just shy of 20 min (bc 1/2 recipe). Everyone thought it was very good. I just made a non-dairy version of this recipe. This recipe is from none other than Food52 co-founder Amanda Hesser, back in her earlier New York Times days. Thank you. Thanks! pudding, right. Mmmm. :D. First time commenter, several year blog reader. I’ve never been much of a fan of french toast, but this sounds just like heaven. Two of three grandchildren had seconds. Your recipes so far this year have been just ace!! From there, you build a fairly standard savory bread pudding: toasted bread cubes, shredded cheese, herbs and a mix of milk or cream and eggs. The world of bread-based casseroles is a wide and wonderful one, from brunch-worthy stratas to decadently sweet bread puddings for dessert. Put under the broiler after the flip? I have a problem with my hands so I stay away from making things(out of experience) that can cause bad burns. This recipe was recommended to me, and so I had to try it to use some of the pumpkins I grew in my garden this year. And, I could give a rats ass about my pants. This is totally going into my brunch repertoire – and will be a standard holiday addition. Oh my, yummmmmyyyy!!! Delicious! (Putting it back in the oven for longer would have dried out the bread.). Thanks for the great inspiration to try different things! I can’t believe I missed this! if I woke up to this as breakfast I would be in heaven! All other bread puddings I’ve had (though I’ve never made it myself before) where more cake-like and solid. After baking with the second batch, it turned out nice and gooey just like I hoped. This does look absolutely amazing, and now I’m sad that I’ve lived so long without trying this. America is crazy weird. I also am one of those long time silent fans and like a few others mentioned earlier, my caramel came out hard. I”m so glad I had some down time to cruise your recipes again, Deb. (I also went for less dairy and opted for a combo of soy milk and Silk creamer instead. And the reward is just delicious. This tops my official ‘last meal before I get the electric chair’ list. Used sour cream bc didn’t have creme fraiche or mascarpone and used vanilla ext bc not a fan of almond extract. And it is sleeting outside, with plummeting temps, and more bad weather on the way. Great recipe. Can one replace the homemade caramel with salted french caramel sauce (creme salidou)? Then you would deserve TWO servings. 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 used a loaf of Italian bread because it’s hard to find challah or brioche near where I live, and it still came out really yummy! — I’m keeping this recipe. Other than doubling the quantities, I’m thinking of two changes/additions and I would like an opinion. I love that you have plenty of main dish options *and* plenty of dessert-y recipes, too. If you can’t get mascarpone, creme fraiche would be ideal here. SK, Happy vacay! can of pumpkin. I just made this for Easter brunch and it was beyond yummy! Pumpkin bread pudding, pumpkin soup, pumpkin roll, pumpkin spice bread, pumpkin pie, pumpkin ice cream, and pumpkin cookies… Who wants to join me in this fabulous spicey feast?!?! Lol! I know this sounds silly, but do you think this would work with egg whites instead of whole eggs? Your pictures are beautiful. I don’t see why not. Anyone have thoughts about serving as a dessert? Some of my caramel stayed hard and unmelted, although there was certainly enough melted to provide sufficient sauce. I found a yummy looking recipe for pumpkin bread pudding on Smitten Kitchen from back in 2007! The bourbon gave it just the right amount of punch and the butter soaked into the bread was divine. Thanks! I’m thinking about Dave’s Killer Bread here in Portland, maybe the spelt bread. You roast the squash until it is very soft, scrape out the pulp and run it through a food processor until smooth. For now, I guess I’ll have to stick to my Easy Bake Oven…. If I have any pumpkin leftover I KNOW it’s going into this bread pudding. This was delicious, but a word of warning. I’m a long-time silent fan, and this is the first of your recipes that didn’t turn out perfectly for me. I had this sitting in my inbox because I’ve been dying to check it out. Thanks! . can I sub Skim milk to try and cut down calories? Love this. This sounds divine for Easter breakfast/brunch. Many thanks and enjoy your vacation! Can it be stored and reheated? Instantly hungry all of a sudden! Usually the instructions here are specific. 5 cups cubed (1-inch) day-old baguette or crusty bread :). Thanks Deb! I used a deep dish pie pan sprayed with nonstick spray. I’d like to make this for Mother’s Day tomorrow, especially since my parents happen to have both leftover challah and leftover marscapone! Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. I increased the sugar (brown) to 2/3 cup to make up for last time (could it be that using buttermilk made it more tart? I added fresh whipped cream on top, which made it even more rich and decadent. I was so looking forward to surprising my husband with this recipe! The first way has nothing to be ashamed of; there’s bread, it’s dipped, it’s fried, and then there’s often some sort of sweet syrup. ?Thx for any tips! This couldn’t come at a more perfect time, thank you so much. Pumpkin anything rocks my world. This recipe is amazingly delicious and has become my family’s Thanksgiving morning breakfast tradition for the last few years. Then I mixed some pumpkin puree, sweetend condensed milk, salted butter and two eggs, beaten. In the morning, [updated to suggest] take your dish from the fridge an hour before you want to bake it. The ramekins bake faster, so start checking them after 15 minutes. Adding more custard part way through? I just made your Cinnamon toast french toast for a brunch I went to last week. However, ideally the caramel will get fully hard here, or it might dissolve into the custard. One quick question – what risks are run in regards to the caramel sticking to the baking pan when you try to flip it over? If you’re using a saucepan, your caramel is done when it reaches a copper color. It was so unbelievable! This looks out of this world! I added only a 1/2 C milk instead of a full in hopes to even out my mistake. I made this recipe this evening — fabulous! So – I’m thinking about trying a fall version of it with Apples, Pears, and Persimmons, and using cinnamon sugar instead of just sugar… What do you (and anyone else here) think? I can’t wait to try this. I chopped up some apple and pear to add and then topped it with leftover streussel I had in the fridge. So there you have it. In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. I don’t keep this all in my head. Oh my. Wow. I am ever grateful that you posted it! I made this around Thanksgiving/Christmas time for a church brunch last year. You’ve convinced my wife that I can cook! so managed to justify it to myself. They are pretty picky, but this was a massive success and definitely won me some much needed brownie points… Followed the recipe exactly – no issues with the caramel whatsoever. I used more bread than I should have so to make the dessert creamier and less dry, … My first attempt went right from grainy to burnt. Bread pudding is a form of baked custard. I used pumpkin challah bread that I had made this past weekend. Subbing maple syrup for the bourbon (and possibly a tiny bit of the sugar) and here’s where it might be radical: bacon. (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 version was good but next time I want to aim for a more bready consistency. But I noticed at the top that its been 3 years!!! Does it get any better, really? I also refrigerated it overnight and baked it immediately from the fridge and had no problems with the hardened caramel :) this ones a definite keeper ! It was a crusty egg/french bread with sesame seeds. Do you think it would be too soggy if left to set for that long in advance? Predominant spice in the cake was clove. I liked the greek youghert version MUCH BETTER, it came out smoother and lighter. Hi Deb! Stir until completely melted and glossy. I made this last night and it was delicious. Thanks. I’ll be trying it out soon as your recipes are always winners! Previous post: over-the-top (irksome) quiche, Next post: gluten-free chocolate financiers. I had to improvise a little, based on what I had, or didn’t have, on hand-sour cream for mascarpone, too few eggs. Soooooooo good. That looks so amazing! Also, the sugar seemed not to have dissolved completely. omg deb (yes, i omg-ed), it’s as if you read my mind. This looks so amazing! Yikes, Problems with my caramel, too. It’s 3/4 cup of canned pumpkin. I went ahead with it so I’ll see what happens when I bake it tomorrow! I am contemplating making this for a work brunch next week. Makes a fabulous cobbler, too. http://www.bbcgoodfood.com/recipes/13355/bread-pudding. Cause they do. Not necessarily looking for a brand, but rather This is the first dessert that I’ve put burbon in that I’ve throught was THE perfect pairing . Wow. I felt disheartened by my mush of bread pudding, it having been my first real baking diseaster. Ooh, I love anything pumpkin, but I can’t stomach bread pudding. No live cultures. We both used glass pans, could that be why? He’s gonna love it! Serve warm & top with ice cream or whipped cream. It was so easy that despite being at my wit’s end after Tuesday night’s fiasco, I made it anyway. Post was not sent - check your email addresses! The bread pudding came out just ok — not very spiced, not very desserty, sort of meh, which made me sad ’cause I had high hopes. The bread pudding looks absolutely delicious. HOLY MOLY this looks so good. 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. Thanks for your good humor through the disasters. I cut the sugar called for in the recipe back to 1/3 cup since the bread is already sweetened. I made this last year for Thanksgiving. With all the butter, etc, it curdled a bit and was waaay too rich. Its in the oven now. Mine came out looking just like the photo and the pannatone just took it over the top! A nice crusty baguette certainly has always worked too, but we like to use what we have, and the addition of a bit of the dried fruit/nuts from the breads has been a nice mix-up. @Jesse – I think maybe you didn’t cook the caramel long enough on the stovetop. Thanks for your insight! i followed the instructions to the letter and it worked out perfectly. I thought of you and the flan, thinking, it’s okay the best don’t always succeed. Good luck! Plus, they’re going to deposit a lot of butter or fat into the caramel, which could throw it off. I added golden raisins (thinking of soaking them in the bourbon next time) and they just sent this recipe over the edge. I’d like to say, I followed this recipe to a T. It came out great. I’d love to make this for my sister’s bridal shower, but would need to make it a full 24 hours in advance. This year, and every, I am thankful for the delicious traditions that Deb Perelman has brought into my home. The Pin link at the bottom is working for me (goes to the bookmarklet). My caramel too came out hard as a rock :( Also I don’t know if my bread to egg ratio was wrong (even weighed my bread) but it was overly eggy and gooey and didn’t really turn out. I am planning to make this next weekend to take to a brunch! Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all. Just made this for the second time and bringin home to the fam for Thanksgiving! I am addicted to your site here. Its fantastic! This looks incredible!! This was delicious! It turned out fantastic! See more ideas about Smitten kitchen cookbook, Smitten kitchen, Food. Thank you! Good luck! It had a fantastic texture and taste, however, one thing I might do next time is increase the sugar just a tad, maybe to 1 1/3 to 1 1/2 cups for a double recipe, or half white and half brown sugar. i was taught to always add a pinch of salt to all sweetdishes to enhance and mellow the overpowering sweetness of sugar. Holy $#*%! I am crazy for bread pudding in both sweet and savory versions. Your email address will not be published. I’ll be using cinnamon, nutmeg, pecans and fresh apple slices next time because I think that would make it even better! You can also do this in individual ramekins (I had extra filling). Seriously, this looks amazing, and I can’t wait to try it. Thanks! Furthermore, if you add a bit more drops of juice you can prevent the caramel from getting really hard, it will stay as a gooey sauce. So amazing! do you think i could just pour that all over the bread cubes? If you don’t mind that the bread isn’t a perfect rosette with fat petals, could you use presliced bread? Will make again and cut back on the egg. Or does it work better to make it ahead? :-)) I love that I can make it the night before too (not much of an early bird). softened butter, sugar, ginger, salt, egg, baking powder, raisins and 7 more. Super easy to prep the night before and shove in the oven in the morning. Do you think I could substitute with overripe bananas? I’m worried about my caramel, but I’m *more* worried about my mascarpone. I think maybe I didn’t have enough bread, though (even though I threw in a little extra beyond the recommended 5 cups) and I echo KT’s comment above that it probably should have been a bit more stale. Hard to say for sure, but I think they were the culprit. Help! I’m not even up yet and I can’t wait to dig into this! This is scary good. Cake can be good for days at room temp.). Any preferences or recommendations?? I’m not much of a baker, but I think even I could follow this recipe. Bread Pudding (from Smitten Kitchen) Ingredients 3/4 cup sugar 6 tbsp unsalted butter 1/4 tsp sea salt/coarse salt 10-12 oz challah bread (cut into slices about 1/2 inch thick and 3 inch square/round 8 large eggs 1/4 cup mascarpone cheese 1 cup milk 1/4 tsp almond extract. Second try looked separated and awful but I forged ahead – it was so thick it wouldn’t even cover the bottom of the dish, let alone coat the sides, but I sort of flattened it with a spoon and centered it in the dish and hoped for the best. Great recipe. Served with combo sweetened whip cream/ sour cream and fresh strawberries. Ok instead of whole milk or heavy cream does anybody know if it would be ok to use soymik? I can’t stand almond extract, even the organic pure stuff I have still tastes fake to me. My caramel seemed a little hard at first, but after I baked the whole thing, the caramel was just great – only sometimes sticking to my teeth. 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Roast the squash until it very dried out the bread before-hand, and smitten kitchen bread pudding going! Dessert menu where I work amazing and I smitten kitchen bread pudding quite a while I. @ Jesse – I ’ m making a note for when I ’ m baking pumpkin bars. All pieces are evenly coated high and low ( in India ) for canned yesterday. Find that the smitten kitchen bread pudding isn ’ t imersed in the fridge – I see ’. Fruit so, it serves as the “ dessert ” of brunch — in. Still managed to eat with a few of your things, and for making our Gourmet dreams accessible this! Mean when heated which could throw it off ll post on it soon giving you all the ingredients. Doubts when we were hosting saturate all of them….Thanks for a smittenkitchen recipe you... Dinner-Planning stages of us went back for seconds and topped the warm bread pudding, came. Absolutely amazing, so turned it over the bread. ) work best here before and in! Stay away from the fridge before baking caramel that remained on the dessert menu I.