Comments | food_porn: Pumpkin Cheesecake Bread Pudding

layers_of_eli in food_porn

Pumpkin Cheesecake Bread Pudding

Jan 05, 2010 18:44

Why, yes, I did say Pumpkin Cheesecake Bread Pudding. Rethinking some resolutions ( Read more... )

pudding, pumpkin, cream cheese, dessert, bread

Comments 12

verygwen January 6 2010, 00:57:27 UTC

Wow. This looks like all the best parts of french toast strata combined with the best parts of pumpkin pie. YUM.

layers_of_eli January 6 2010, 15:22:59 UTC

That's exactly what I thought! French toasty, pumkin pie-y, custardy... mmm! :D

verygwen January 6 2010, 19:00:30 UTC

I'll be making this in the near future, oh yes. Thanks for sharing it with us. :)

amnotcute January 6 2010, 10:44:31 UTC

That sounds so good.

layers_of_eli January 6 2010, 15:23:12 UTC

Thanks!

(The comment has been removed)

layers_of_eli January 6 2010, 23:48:42 UTC

Yep! I might just tone down some of the spices the recipe calls for, in that case. Hope you enjoy! :D

julisana January 7 2010, 02:33:27 UTC

One part of me thinks this should be on thisiswhyyourefat.com, but the other part of me can't seem to care and is currently running down the inventory of my pantry to see what I need to make this.

*drool*

layers_of_eli January 7 2010, 02:48:32 UTC

haha, it's actually not as bad (in terms of how much butter/cream/sugar you actually use) as some recipes I've made! You do melt a cup and a half of butter, but it's just to brush the bread slices and I didn't use nearly half of it. And of course ... so worth it :D

moist bottom. genericvox January 14 2010, 06:36:23 UTC

I made this last night and was a bit disappointed. I don't know if I made some error somewhere, or if the recipe was missing a piece, but mine did not look as delicious as yours did, and it probably didn't taste as great either, texturally ( ... )

Re: moist bottom. layers_of_eli January 14 2010, 11:42:28 UTC

Sorry you didn't enjoy it -- I'm shocked, because we were all over the moon about it! There IS a wetter, more custardy layer beneath the crisp top, and it's less "firm" than some bread puddings in that layer, but we simply at the whole thing together and got the exact effect (imo) the title conveys -- a pumpkin cheesecakey bread pudding (the custardy part being cheesecakey).

How wet are we talking? Mine wasn't liquidy -- was just custardy.

At any rate, hate to hear you didn't love it. Better luck next time.

Re: moist bottom. genericvox January 15 2010, 05:54:44 UTC

So the bottom is supposed to be like that?

*facepalm*

I guess I'm just used to a more traditional bread pudding! Hehehe, yeah it tasted good, but I think my bottom was still more "soft-set" cheesecake. I might use a bit more bread next time to make the bottom a bit firmer, but now that I understand I get it. Plus a night in the fridge did help it firm up. But the top part was my favorite. :)

Forgive me for being a ding-a-ling, and I wasn't trying to be a "negative Nancy", I promise!

Re: moist bottom. layers_of_eli January 15 2010, 06:15:29 UTC

Our custardy layer definitely wasn't as firm as regular cheesecake -- just had the custardy cheescakey quality. We scooped big helpings and ate them whole -- the custard along with the crunchy/crisper top layer all together -- it was a great texture for us. I did let my bread get a bit stale beforehand (1 day sitting out), in case that makes a difference. Not sure... the Brass Sisters say it can be fresh as well.

I don't think you're a ding-a-ling at all! I didn't really even think about it being different than a traditional bp, so I probably didn't describe it clearly enough. I'll have to go re-read my blog post.