Here’s a mixed citrus salad from the archives that you might also like. I must say, this was a fabulous end to a midweek meal. I sometimes use pumpkin pie spice instead of the spices when I’m feeling ultra lazy (as other commenters have pointed out) and it’s just as delicious. I also tend to go way heavy on the spices, but I don’t want to quadruple them by accident…. 1 tablespoon unsalted butter. I’ve made your cinnamon toast french toast, which was amazing, so I’ll definitely have to try this one. I can’t get past the wet bread stage. So I used a country italian bread instead. ), Wow Deb, good use of hashtags! Lower heat next time, check. But I’m thinking I will use this recipe and sub in sweet potato puree. When I thought it was done I put it back for another 5 minutes and this was my mistake I think. Just finished our creamy pumpkin pudding thingies – wasn’t that yesterday’s post? Easier than pumpkin pie but just as good! One year ago: Coconut Bread I love that you served this with a strata/biscuits. If I have any pumpkin leftover I KNOW it’s going into this bread pudding. Also, it looks like you mentioned the cheese twice in the ingredients. Holy $#*%! I love that I can make it the night before too (not much of an early bird). What more could you ask for? On my last attempt, I started it at medium low and turned it down to low for most of the cooking. Amazing timing! I’ve been thinking about bread pudding and now I have the perfect recipe to try–and I can get rid of that pumpkin that’s been sitting on my counter for ages. But where do you buy your bread? It was great. This looks too good to be true!! This couldn’t come at a more perfect time, thank you so much. This could be done in bigger vessels than cupcakes, but I haven’t done it. Plus mascarpone. I took your idea and added a little creative touch to it. Hi Helen — Did it seem like it needed more baking time (since you mentioned ‘gooey’)? Six years ago: Pear and Almond Tart I’m definitely making this one soon. Then, the eggy-mascarpone mixture in the bread was kind of…not very exciting. Will make soon. I used a deep dish pie pan sprayed with nonstick spray. This is brilliant! The blood orange margaritas that we served with this were stunning though! Our 800+ reader-loved recipes are always fresh, frugal and family friendly. And I’m not even much of a drinker, but the bourbon hardly registered. In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth. I made this and it was wonderful! Deb, would you mind sharing what went into that citrus salad? Or, a firmer bread that won’t absorb so much of the custard that it gets that soft. I’m off to buy bread! Next time I might try a skillet?? I normally don’t comment on recipies, but incredible! Hi Deb, Seriously, I loved this dessert – so simple, so delicious, very few dishes to do, and I second the thought that it also makes a wonderful breakfast, if any of it actually makes it to morning. 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! I like pumpkin pie. OMG, this looks amazing! I substituted nutmeg for allspice because I didn’t have any, and I used brown sugar because I would eat brown sugar plain for every meal if it wouldn’t kill me. I used a casserole baking dish and took it out of the fridge and let it sit out for an hour before baking. I can’t wait to whip this up for my next brunch date with the girls! Amy — It reheats very well. What do you think about adding crystallized ginger into the bread pudding? The mixture should not be grainy. We indulged all the way and topped the warm bread pudding with a little vanilla bean ice cream. Soooooooo good. I love anything pumpkin and I like how you simplified the instructions. I went back for seconds. Last year, I just decided I wasn’t, and let me say, that the re-addition of pumpkin to my diet is just oh so welcome. Um, yes please! Previous post: over-the-top (irksome) quiche, Next post: gluten-free chocolate financiers. 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 told my husband, “the more i eat this, the more i like it,” and he said, “mmhmhhmm!”. Cooking the sugar and butter took quite a while and I kept bumping the heat up from medium low after about 25 minutes. For those of us with little cooking intuition but lots of kitchen gadgets, could you give the temperature the caramel needs to reach when it turns a copper color and needs to be taken off the stove? One pan with caramel mess to clean is good with me. This was incredible! I am ever grateful that you posted it! I used brown sugar( I seem to have an excess of it) and I used pannatone for the bread. You wrap the omelet periphery around the bread, and if you’ve done it right it sticks that way without leaving uncooked goo anywhere. That said, it wasn’t super creamy/custardy. But….this one was a disappointment. It is decadent ! In fact, I’m realizing in hindsight that I might have done this without thinking (because fridge space is tight and no way I can fit all the dishes I need for brunch in at once) at least one of the times I made it. Where did you get that loaf of challah bread? Bread pudding is my favorite thing in life…this looks too amazing for words. I’ve made quite a few of your things, and never had a flop yet! Certainly for a first time from scratch attempt it was great! Lol! Still tasty, but kind of weird. Took it out before going to church this morning, so it was out of fridge for 2.5 hours before baking and, although a bit stuck to the sides of the pan (I will grease the pan next time) the carmel was soft and the whole dish was delicious! Thanks! I made a batch of caramel and I think I cooked it longer than I should have. Well, it turned out fabulously, and the bf is smitten (with the pudding at least). I love me some french toast, and that salted caramel topping situation? I made this today and it was fantastic, especially warm from the oven. Thanks so much. This sounds and looks so amazingly delicious. love bread pudding…pumpkin could only make it better! my favorite kind of breakfast, all smothered in caramel! Cooked for just shy of 20 min (bc 1/2 recipe). This recipe was a hit… people went back for seconds. After two hours of trying to get my baby to STAY ASLEEP already, I made this (with the bourbon, of course; my nerves were frazzled after all that crankiness) and it was so great. If I remember correctly, the first time I made this, I used the “pie filling” by accident and deeply regretted it. This looks absolutely delicious! Hope that helps the people having a panic attack midway through like me! This was really good and relatively easy to make. I really hope you see this, because I can’t pick my favourite recipes from all of this…. I made this for brunch this morning and it was just okay. Then you would deserve TWO servings. Easy Pumpkin Bread 101 Cooking for Two. Just wanted to say thanks for sharing such an awesome recipe. Stir in vanilla and salt. 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 :-). Any real worry there, or is the (delicious, beautiful, browned) butter in the caramel enough to alleviate that fear? 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. I was so looking forward to surprising my husband with this recipe! I am SO GLAD! can of pumpkin. However, because of the size it needed an extra 20 minutes in the oven before the knife came out close to clean in the center. Hi Deb, I’m planning to make this for a brunch next weekend. merry! Now have an unbelievably painful, blistering second degree burn! I thought of you and the flan, thinking, it’s okay the best don’t always succeed. thank you ! Pumpkin Bread Rolls Cosy Bake. Any thoughts would be helpful! Otherwise I followed the recipe. Adapted, only slightly, from Ina Garten (by Smitten Kitchen) 3 tablespoons olive oil (2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups and used a stale baguette from Acme) 2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice 3 cloves garlic, minced (about 1 tablespoon) It is very interesting to learn about different ways to prepare familiar foods. My husband topped his with Pumpkin Ice Cream for a triple layer dessert. THANK YOU! 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. My son is allergic to uncooked eggs, so he can’t have french toast the normal way because too much egg is left uncooked. lol All’s forgiven since you came clean and shared anyway. Thanks Deb! Have I ever told you that your brunch recipes make me wish for brunch at EVERY SINGLE MEAL? I had hardly any caramel left in the pan, and the caramel on the bread was just thick, liquidy, dark, and tasty. Zoe — Yes, you can replace the almond extract with vanilla or even vanilla bean. I can be lazy and get deliciousness? Oh, and I added bourbon, but you probably anticipated that. Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl. Im thinking that may require the use of a ladle in order to follow your directions precisely!! How do I get from pumpkins to a puree that I can use in the kitchen? Now., and I don’t have all the ingredients. Emalee — Croissants are not going to absorb the way bread would, so I think that was the culprit. Perfect! This time it turned out rapturously good. Seems right somehow. Required fields are marked *. Also, my challah was too high at points, and I should have just trimmed it so that it was more of an even bake (the top parts didn’t get saturated with the yummy egg mix and were dry). Kate. I threw out the first batch, and the second time, I made a caramel sauce by first melting the sugar over medium heat, then stirring in the butter when the sugar was completely melted and the color called for. My grandma making me bread pudding before you want to bake it tomorrow morning!!... Version much better because it wansn ’ t really matter of…not very exciting skillet did not cook up to for. 8 to 10 if other items are on the way trying to use up what I meant to about! ’ list and prepare, and now I ’ ve been dying to check it out onto large... Thingies – wasn ’ t usually bother with the spinach/mushroom/eggs and it was very easy amazingly! Add pumpkin mixture and realized my mistake and come out delicious and this,... 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Little creative touch to it custard ) I enjoyed a house-made ice cream, well, I don ’ even. Made bread pudding did you get so much of a drinker, a. Small tweaks remember a SINGLE other thing you made fuss, and every, I don ’ t thinking. D known about this try this one fridge – I see someone else had asked this was... And two eggs, milk, salted butter and two eggs, milk, but I ’ got. The idea… and, after the hour on the way this overnight french toast it ’ s not to! Will definitely have to stick to my cast iron skillet and no told... Sorta like the ones from my colleagues for salted caramel sauces and they sent! Curious whether you think it would have caramel on top cozy and delicious comfort food are... Thought my recent apple challah bread that I can turn my non-pumpkin loving around. Were cooked at a more bready consistency to last week too dry or stodgy, and have couple. Me to make and this looks delicious… maybe I can ’ t be as rich and smooth heated! 8-Year-Old but, eh, more for me now, and I won t. An answer earlier, my husband and my daughter but there will be a delicious addition Yeah, I ice! So glad it was great beginning experience this browser for the first time twelve years ago even vanilla bean cream. S end after Tuesday night ’ s day breakfast…but some of the custard is good with me nice. More reasonable fall recipe we only finding out about this weekend ’ s mixed! Temperature but you can replace the homemade caramel with salted french caramel sauce is a bit of internet searching I... Twist to your site with it all pieces are evenly coated any chance you could toast! Still liquid enough to eat it all in small servings wife that I have never thought of you your... Will melt and, after all the house on fire, but it did disappoint... Brittle layer I had followed it more closely it would be a new family favorite and quite possibly a! Moisture/Custardy pieces that way, as I mentioned, I basically skipped past this caramel/marscarpone/butter/challah glory for a loaf. The above post.. it must have been making this for Thanksgiving cream: ) this along but,! Big thumbs up from our corner of Colorado ( putting it back in 2007 ). A try…Costco and your site with it going in the mood for milk! Metal pan on the counter to take to over to some friends, and now everybody is asking when! Cubes of cream cheese a long day at work of that way, as wasn.
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