It still hardened completely off the stove. 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! but this needs to happen. Hello from Dubai! This looks amazing. It didn’t in the end. I felt disheartened by my mush of bread pudding, it having been my first real baking diseaster. Here’s to hoping it isn’t too tart or that the consistency is screwy…..pregnancy brain in full effect right now. I can’t quite tell from the picture of the can, but are you using plain pumpkin or pie filling pumpkin? Any thoughts on why both Jesse (92) and I both had the caramel sauce turn out rock hard? A bit of internet searching and I discovered caramel sauce is a lot fussier than I assumed from the directions. I’m worried about my caramel, but I’m *more* worried about my mascarpone. I made this last weekend for brunch and it was a huge hit! it has essentially the same ingredients, and i hate to waste! There was some thicker caramel that remained on the bottom of the dish. Send me good cooking vibes!!! mascarpone — another triple-cream cheese, something like a mixture of creme fraiche and ricotta, thick enough to be spooned or spread, but soft. Its so delicious despite the rock hard topping, so I would love to make it work! Right. First, choose your baking vessel. I’ll eat it on the holidays. I love the addition of the caramel sauce. But still, YUM. Its so easy and delicious, and I am so excited its Fall so I can make again. OH YUM! Tomorrow I’m making a Thanksgiving-ish meal (I know, weird, but we go to so many family meals around the holidays that I don’t actually get to cook one myself. Pour this over the bread, making sure to saturate all of it. Sounds incredible! I’m a long-time silent fan, and this is the first of your recipes that didn’t turn out perfectly for me. also i mix up the ingredient proportions all the time (because i don’t like to waste/have leftovers) and i still get asked for the recipe: Mixed it up last night after dinner and let it sit overnight in the refrigerator. 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. This was delicious, but a word of warning. 8 cups cubed challah or brioche 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 love the marscapone recommendation – the flavors go so well together. So glad your funk is over. My family hoovered down a double batch in under 24 hours. 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. My caramel was hardening at room temperature and the butter never re-incorporated itself – it’s a layer of caramel with butter on top. May have to bake this as a treat for breakfast tomorrow morning!! Heat oven to 375°F. Such a great way to start the day! It emulated the candy with these ingredients: an ice cream custard base, Nutella, hazelnut praline and pailleté feuilletine. Great recipe. I made the muffin version once with greek youghert with a pinch of almond paste in it, and once with marscapone. Can’t wait to make it. Welcome to The Comfort of Cooking.Easy, cozy and delicious comfort food recipes are on the table. It’s so decadent and indulgent. BAck to regularly scheduled amazing meals, thank you very much. Thank you for the recipe. I can be lazy and get deliciousness? I got the Smitten Kitchen cookbook for Christmas! you are an evil genius. MORNING bread pudding! My husband topped his with Pumpkin Ice Cream for a triple layer dessert. Pumpkin Bread Rolls Cosy Bake. Skipped the bourbon, but the eggnog took care of boozy flavor. I stand behind the biscuits, though; they go well with the spinach/mushroom/eggs. I made fresh home made challah so maybe it wasn’t “dry” enough to absorb the egg Thanks for the great inspiration to try different things! I can’t get past the wet bread stage. Deb – glad you finally had some success! I want it right this instant! I cooked it in a ceramic cazuela pan that I picked up here in Spain (about 9 inches). Ohhhh I hope the top doesn’t burn before the middle is done!!! For anyone interested here’s a similar recipe I’ve made for brunch before. I actually bought both and kicked myself immediately. Lovely, comforting breakfast, and doesn’t add to the cooking tasks of the day. If I see a recipe in Cooks Illustrated, Epicurious, Joy of Baking, or anywhere else, I’ll check to see if you have a version first, and then I’ll abandon the other recipe in favor of yours. Cooked for just shy of 20 min (bc 1/2 recipe). Two of three grandchildren had seconds. Any dairy substitute you prefer over others for the milk? And wear you best punk rock outfit! spelling is so bad in the above post must have been the bourbon! Five years ago: Alex’s Mom’s Stuffed Cabbage Look at what you’ve done! I usually love all things Smitten Kitchen, but this missed the mark for me. it was perfect right between scooping the guts and doing the carving. Your pictures are beautiful. Once warmed and just beginning to bubble around the edges, add butter and chocolate pieces. I didn’t have almond or vanilla in the cuboards so I zested some orange instead… let’s see how that works when I bake it tomorrow :-). 1. I used the caramel recipe from the Sticky Buns-which is to die for good. I just gently pressed and released the bread in the batter so that it soaked up like a sponge. it made 9 fabulous servings; everyone loved it so much we had it for breakfast this morning, too (with french vanilla ice cream to boot). This was so scrumptious! 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. I used a Le Creuset braiser as my caramel-making and baking vessel and it worked out well. However, I will not be beaten by this recipe – i see someone else made it and said they loved it. I made this using raisin challah and vanilla extract as my only substitutions for Easter brunch and it was amazing. This recipe sounds so deeLish and the photos only make my mouth water even more. 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. And I’m not even much of a drinker, but the bourbon hardly registered. I added pecans, didn’t soak the bread in the egg mixture overnight (but did soak for about 45 minutes), and used a day-old baguette. I have dishpan hands just thinking about it! So amazing! I didn’t use allspice because, well, I’d run out and didn’t realize it. 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. I used pumpkin challah bread that I had made this past weekend. Many thanks and enjoy your vacation! I am ever grateful that you posted it! It looks SUSPICIOUSLY LIKE the ones from my place of work! Yum…thanks for the idea. ;), creme fraiche — a very rich, soft slightly soured triple-cream (for comparison, our heavy/whipping creams are double creams) Kristin — The amounts above are already doubled, and I found it to be a nice level. One more comment on the bread pudding. I know this sounds silly, but do you think this would work with egg whites instead of whole eggs? I usually bake one regular, and one with added guitard milk chocolate chips (or whatever I can get my hands on, depending on where we are in the world.). I also baked it in a casserole dish, for lack of a more appropriate pan. My sister in law has named it one of her all-time favorite desserts. Thank you for sharing all your hard (and yummy) work with us. Egg whites might make it meringue-ish. Set it up before you go to bed and all you have to do when you wake up is bake it and invert it onto a serving dish. Anyway, it was fabulous. – Silly me, I forgot to mention: I’m happy to hear that you were able to fully enjoy this bread pudding, and NOT think about “cooking failures” (everything you make looks perfect to me! Do you think I could substitute with overripe bananas? One question though, as I have never made bread pudding before, can it be made a day ahead? Used 10 cups homemade wheat bread, which was nice, and simply used 6 whole eggs for the double recipe, and a full 15 oz. One other variation was swapping rustic cinnamon raisin walnut bread for 1 c. of the baguette. Guess, a typo…Lift? It didn’t seem to have enough spices. It was so unbelievable! ), Wow Deb, good use of hashtags! It turned out fantastic! I went ahead with it so I’ll see what happens when I bake it tomorrow! It was a crusty egg/french bread with sesame seeds. INSTANT hit. But i made this instead and it was an instant hit! My house still smells all sweet and warm! THANK YOU! You read my mind! suggestions appreciated! i just wanted to comment on the pumpkin pie spice, which i use ALL the time, and that’s exactly what i do. You get pumpkin in a can??!!! You deserve all the recognition! It looks amazing, and so wonderfully….orange! omg deb (yes, i omg-ed), it’s as if you read my mind. This looks incredible!! The spices and bourbon work perfectly with molasses, too. The opposite of the lazy method, I baked a pumpkin and used 3/4 cup of the innards (the rest went towards making a pie), mashed. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Then, I’m pretty sure I overcooked the caramel, but didn’t realize that until we ate it – it had a slightly burned taste which took away from the sweetness. I used a glass pie dish did that have anything to do with it? But with it going in the oven, he could probably have this! I made the whole thing in my oven-proof skillet. Well, I was deeply opposed to serving it with the spinach strata because bread + bread = gross, but my sister is allergic to mushrooms, so the spinach-mushroom dish was out and I was too tired (it was New Year’s Eve, after all, when I prepped everything) to make something clever, new and bread-free. If you’re using a saucepan, your caramel is done when it reaches a copper color. I want to dive head first into this…..amazing!! Subbing maple syrup for the bourbon (and possibly a tiny bit of the sugar) and here’s where it might be radical: bacon. Ham and Leek Bread Pudding (adapted from smitten kitchen and Thomas Keller) It still boiled and never got a copper color (was more the color of dark sweetened condensed milk). How do I get from pumpkins to a puree that I can use in the kitchen? Okay. Also, having never used canned pumpkin is there any one stand out type/brand you would recommend, or any that you would purposely not use. 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