Cinnamon and Raisin French Toast Bread Pudding by Barefoot Contessa

Making this leftover brownie bread pudding was a life changer. Since I have stale brownies lying around almost on a daily basis (perks of being a food blogger!), I now have something to do with them, other than my grinning and bearing the staleness.

I've been dreaming about this vanilla brioche bread pudding ever since I watched Ina make it on an episode of Cook Like a Pro (aptly titled "Best in Class") on Food Network. But with a yield of 9 to 10 servings, I might wait till I'm able to entertain again to make it (a more likely scenario: I'll halve the recipe for myself).

berefoot contessa bread pudding

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POPSUGAR is bringing you an exclusive look at Thanksgiving recipes from famous lifestyle influencers. We're excited to present this herb and apple bread pudding recipe from Ina Garten's latest cookbook, Cooking For Jeffrey.

This bread pudding is based on the Thanksgiving stuffing that I've been making for Jeffrey for decades. I prefer to roast my turkey without stuffing because it cooks faster and stays moister. Bread pudding that bakes alongside the turkey is the best of both worlds: moist turkey and crispy stuffing.

Preheat oven to 375F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for at least 5 minutes before serving.

This bread pudding stands on its own; the turkey is optional. What I like best about the dish, besides the depth of flavor and the creamy texture, is the light and crunchy bites from the slightly burnt crumbs all over the top. With a salad, this side can easily become the main course for a light meal. 2ff7e9595c