I found it last night while searching for a make-ahead recipe for breakfast (I'm trying to get as much done the night before as possible so I can get all my exercising in early....which is a good thing cuz this ain't no diet-friendly recipe!). I started searching Pinterest for overnight breakfasts, but then thought, "Oooh, I bet P-Dub has something good on her site!" I was not disappointed.
I told my kids this morning that we were trying a new recipe from Pioneer Woman. My oldest daughter said, "Oh, then it'll be really good."
And it is.
Really good.
Like, make you wanna slap yo'self good.
Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
Notes:
- You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish!
- If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
- Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it's baked for an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right.
- The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get 24 servings).
Makes 12 large servings
Source: slightly adapted from The Pioneer Woman Cooks
yummmm sounds delish thank u
ReplyDeleteangela
Yum! Cannot wait to try this out!
ReplyDeleteOMFreakinGosh!! You're killin' me! Gotta have it. And so love how DO AHead it is.
ReplyDeleteCan't wait to give this a go, what a fabulous winter breakfast!! I'll give it a go this weekend, thanks for sharing.
ReplyDeleteKandi x
I made this for thanksgiving brunch yesterday and it was FREAKING INCREDIBLE!!! I have leftovers in the fridge, I'm about to see how they reheat. I also did the powdered sugar glaze and that was definitely the perfect companion.
ReplyDeleteMy dad described it as cinnabon meets bread pudding.
Brea, so glad you liked it! It's one of my new favorites. Tell your Dad that is an awesome description!
ReplyDeleteYum! Def trying this!
ReplyDeleteNew follower
Tab
My-cliffnotes.blogspot.com
Definitely using this for family Christmas Brunch. Sounds so easy and yummy.I think I may add some chopped walnuts or pecans to the topping as well
ReplyDeleteHas anyone tried using regular bread (not sourdough)?
ReplyDelete@TwoBoysMom:
ReplyDeleteI did. I used white bread & replaced the heavy cream & milk with applesauce (the baby has an issue with milk). I used probably 2 cups of applesauce instead of a total of 2 1/2 cups. I think I also used just 7 eggs, not 8. Doing it again I would:
leave the bread out for several hours-overnight to get it drier.
Not use as much appleasauce.
I loved how it got dry & crispy on the top. I've never had bread pudding before, so I don't know if it was mushy like bread pudding, but I liked the drier top, that's why I personally would cut back on the amount of applesauce that I used & start out with a drier bread. I think that the white bread probably worked ok. I would definitely dry my bread out a little more next time I make it but I think that's probably just a personal preference.
Hope that helps!
just made this and 1- my house has never smelled so good! and 2- it is delicious! my husband is going to love it. can the leftovers be kept at room temperature, or is it best to refrigerate?
ReplyDeleteI am so glad you liked it! It is one of my favorite recipes.
ReplyDeleteI refrigerated our leftovers, just in case.
Sounds AMAZING!! Making it for Christmas morning! Do you use Salted or Unsalted butter??
ReplyDeletegmarie,
ReplyDeleteI always use salted butter.
We are gonna have this on Christmas too for brunch! Good luck, and I hope you love this recipe as much as I do!
Do you think you could replace the heavy cream with eggnog?
ReplyDeleteI'm sure you could replace the cream with eggnog. I don't see why not. If you try it, come back here and let us know how it worked out!
ReplyDeleteI made this last weekend for the kids, it was absolutly amazing. Going to do a repeat for Christmas morning!!
ReplyDeleteAngela/Florida
Yay! So glad you liked it. We are having it for Christmas brunch. I think I could eat the whole pan myself.
ReplyDeleteI halved the recipe since there's just 2 in our house and made it the night before and popped it in the oven while I was getting ready for work this morning. It was delicious and super easy!
ReplyDelete-Jenni
Jenni--that's such a great idea! It really is an easy and delicious recipe. I'm really glad you enjoyed it!
ReplyDeleteCould I throw some blueberries in the casserole before refrigerating the night before? I've got a bunch of fresh blueberries that need to be used.
ReplyDeleteBlueberries? That sounds like a great experiment to me. Let me know how it works out. Adding fruit could take this up a level!
ReplyDeleteSounds divine
ReplyDeleteWhat is the longest I can leave it in the fridge for before cooking?
ReplyDeleteI've only ever made it the night before and baked in the morning, so I don't know. But I would think not longer than 1-2 days because of the raw egg. I don't know how this would affect the texture of the dish.
ReplyDeleteI've got two kinds soaking in the fridge, one with blueberries and one without! I can't wait to try it tomorrow morning. I'll let you know how it turns out :)
ReplyDeleteI forgot this sits in fridge over night.. Wonder how it would be to mix it up and bake right away?? I want to make and bake it now....
ReplyDeleteJust tried it, my husband had thirds and I had seconds. Turned out amazing! I can't thank you enough!! :)
ReplyDeleteAnonymous....not all the bread gets soaked when you pour the egg mixture over the top, so allowing it to sit overnight in the fridge is for "soak time"!
ReplyDeleteKaylateran, yay! So glad you and the husband both loved it. Hey, how was it with blueberries?
Wonderful recipe. I added 1/2 t. of cinnamon and nutmeg to the egg mixture before pouring over bread. It was a great addition!!
ReplyDeleteJoan in Ohio
Adding cinnamon and nutmeg sounds delicious!
ReplyDeleteCould you share the recipe for the glaze you used? Thanks!
ReplyDeleteThe glaze....I'm afraid I didn't use a recipe for that. The first time I did it, I just mixed together powdered sugar with enough milk to make it the right consistency (not too thin, not too thick). The second time I made it I used a little butter and some cream cheese with the powdered sugar and milk. If I had to guess I'd say it was MAYBE:
ReplyDelete*3-4 ounces cream cheese, soft
*2 Tbsp. butter, soft
*2 cups powdered sugar
*milk to thin
Sorry I can't be more precise!
Thanks! I'm going to make this soon!
ReplyDeleteI have done a similar recipe using Pepperidge Farm cinnamon bread...it is the BOMB!
ReplyDeleteI make a similar recipe to this...but also add a block of cream cheese to the egg mixture (like its not rich enough already, right)and instead of the sugar, I use a 1/2 cup of pure maple syrup and a couple teaspoons of sugar..but its wonderful.
ReplyDeleteAnd, want to hear a really sinful version....instead of bread, you use Krispy Kreme glazed donuts. Oh yeah. Its good, but defintely not diet friendly!
Oh, Debby....those both sound sinful. I have made Paula Deen's Krispy Kreme Bread Pudding before and man, is that rich!
ReplyDeleteI think I will add raisins, I just love them and I always put them in my bread pudding...THIS SOUNDS AMAZING!!!
ReplyDeleteI have made this twice this week now. I absolutely loved it. The first time I only made half of it because you made it seem like it would be alot (and there's only 2 of us). I used French bread because it's traditional and easier for me to find, but other than that it was exactly the same. Now I have it in the fridge once again for tomorrow morning. Thanks.
ReplyDeleteAriane....so glad that you have been enjoying this recipe. It's one of my absolute favorites. Halfing it is a great idea.
ReplyDeleteI used slightly stale homemade whole wheat bread, so it was dry bread to start with. I did not think to do it the night before so I made it and let it soak up half the egg mixture then flipped it to get the non-absorbed pieces a chance to soak up the egg mixture. The egg mixture was all absorbed by the time I put it in the oven. I am sure leaving it overnight would have been better. I also 1/4th the recipe as there is only my daughter and I, and I am a diabetic so should not really eat all that sugar. It smells wonderful, and tastes better. Love Pioneer Woman recipes!!!!
ReplyDeleteAlso, next time I would add pecans to the top.
ReplyDeleteReminds of Christmas morning breakfast!
ReplyDeleteI'm going to cut pats of butter on top, and cover with crumbled cinnamon toast crunch cereal for a topping to see how that works! I think I'll make it in individual cups too, so it won't have to cook so long, and I can make it on a school night without waking up too early to bake it.
ReplyDeleteBaking in cups sounds like a great idea! Let me know how it works out.
DeleteJulie- First off huge kudos that you reply to all these emails... I am curious if anyone has frozen it?
ReplyDeleteHi! I don't know if you could freeze it. Would make an interesting experiment!
Deletemade this for my fiance and my mother a week ago but i tried the dount idea (of course i cant say no to donuts lol) they both loved it! and it does freeze relatively well, but it needs to be thawed at room temp before putting in the oven, i seperated the left overs i batch for thawing one for freeze to oven(350 for about 30 mins) and the others i used the broiler the ones i put straight into the oven became really soggy and unpleasant tasting the broiler batch was allright but the thawed batch (after heating in the oven) were even better than the first time! absolutely love this recipe and i will for sure make it more often!!
ReplyDeleteDonuts, huh? That reminds me of Paula Deen's Krispy Kreme Bread Pudding. One thing I want to try next is doing it in muffin cups.
DeleteGoing to try it this week for Easter Breakfast at the Church.
ReplyDeleteTara, let us know how you like it, and Happy Easter!
DeleteDoes this turn out mushy???
ReplyDeleteThis last time I made it, it was a little wet in the middle, but not mushy. You can bake it a few minutes longer with some foil on the top to keep it from burning if you don't like a wet center.
DeleteThis is incredible!!!! New family favorite. Absolutely delicious!!!
ReplyDeleteWe feel the same here at our house. So glad you enjoyed it!
DeleteThis was a huge success at Church yesterday morning! 1 guy came up to me and said I need that recipe I have n ot had 2nds of anything but yours! I changed it a little was afraid of the Sour Dough so I used French Bread and sprinkled with Cinnamon before adding the topping and baking. Thanks for the great recipe
ReplyDeleteI think as long as the bread you use is dense, any bread would work. I'm glad it worked out. Cinnamon...I may have to try that myself next time!
DeleteOMG, this sounds absolutely delish! Feel free to check out the recipes on my site, www.prettylittlebakers.blogspot.com!
ReplyDeleteThis is so delish! I made it for my step-daughter and her boyfriend when they came to visit and let me tell ya, I did not have much left of it. So tasty!! Thank you for sharing.
ReplyDeleteThis is the first time I have written a comment on a board but this was so delicious that I had to let you know. Since all of my children live out of town I decided that I would treat myself to a special Mother's Day breakfast. This was one of the best things I have ever eaten. Thank you so much for this recipe. It will definitely be a holiday favorite. Can't wait for the rest of the family to try it! Happy Mother's Day!
ReplyDeleteI'm SO glad you enjoyed it. What a great Mother's Day treat! I hope your day was as wonderful as your breakfast was tasty.
DeleteHi! I am a working mom and I work Mondays to Saturdays. I look forward to Sundays because that's the only day I get to cook/bake something special for my daughter and husband. I am SO glad I came across your page :)This recipe is so easy that I can even watch with my daughter's favorite show while doing this. I think I'm gonna try this with raisins and walnuts. Can't wait!!! You're a genius! and an angel! Oh, I love you!
ReplyDeleteWhat if you don't have a pastry blender for the topping??
ReplyDeleteWhen I need a pastry blender for a recipe (I don't have one) I use two forks, or one beater from my hand mixer to blend the ingredients. Works great! Good Luck, thanks for reading our blog!!
DeleteIn a bind, a whisk works really well as a pastry blender.
DeleteYou can use a whisk, straight up and down motion, as suggested. Or you can use two dinner knives, criss-crossing cuts.
DeleteCan I make this friday and put in fridge for Sunday morning baking? We are having family over for post blessing brunch on sunday but will be on an overnight trip to the grand canyon until saturday late. This would be so yummy - with maybe buttermilk syrup?? Yum!! Thanks!!
ReplyDeleteMeredith, sorry I wasn't able to respond to this sooner. I would think that would be fine. Did you try it? How did it work out? You could also get the bread ready in the pan and assemble the wet ingredients together on Friday and just pour over before going to bed Saturday.
DeleteButtermilk syrup?? Genius!!!