Sticky notes…

Having already made this weeks Tuesday’s with Dorie pick(about a year and a half ago) I was originally going to pass. Give myself a break. However, this was one of my favorite recipes out of the book and so I wanted to make it again. I just didn’t want to make the same way. That seems to be happening a lot to me lately.
Since I am a bread pudding loving fool, I figured why not take the 3 sticks of butter brioche and make it even worse for you by adding eggs and heavy cream? Yes, lets.
So that is what I did. I made Sticky Bun Bread Pudding. And it was good. And what is even better is the sauce is already there…right on the bottom. To make the bread pudding you have instead of making buns, make the two loaves of bread. Just put the filling in the bread before you roll it up. The rest is just like making regular bread pudding, well, except for the fact that you have the sticky pecan glaze at the bottom.
If you haven’t made the regular sticky buns yet, then definitely do that first. But if you have made it already and want a slight twist with still the same flavors and even more calories(I’m so skilled at that), then this here bread pudding is for you!
Thanks to Madam Chow of Madam Chow’s Kitchen for picking on of my favorites from the book.

Sticky Bun Bread Pudding

1-1 ½ loaves Golden Cinnamon Brioche Bread(recipe follows)
Sticky Bun Glaze(recipe follows)
Bread Pudding Custard(recipe follows)

Golden Cinnamon Brioche Bread
make dough one day ahead then shape and bake the next

2 packets active dry yeast (4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch while milk (I used skim)
3 3/4 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm

For the Filling
½ cup sugar
6 TBSP packed light brown sugar
2 TBSP ground cinnamon
6 TBSP unsalted butter, at room temperature

Put the yeast, water, and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can to keep you from being covered in flour! Turn the mixer on and off in a few short pulses, just to dampen the flour (you can peek), then remove the towel, increase mixer speed to medium-low and mix for a minute or two. At this point you will have a dry, shaggy mess (it¢â¬â„¢s true).

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce speed to low and add the butter in 2 Tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You¢â¬â„¢ll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes (This made my heavy kitchen aid mixer “dance” across the counter, so you may want to listen and be available to steady the mixer).

Transfer the dough to a clean bowl, cover with plastic wrap and leave at room temperature until nearly doubled in size, 40-60 minutes. Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator overnight.

If making Brioche loaves: Butter and flour 2 8.5 X 4.5 inch loaf pans. Pull dough from the fridge and divide into two equal pieces. Working with one piece of dough at a time, roll out dough as thin as you can while still keeping it in one piece. Spread half of the filling evenly on top the dough. Roll up tightly and place into prepared pan with ends tucked under. Repeat with second loaf.

Preheat oven to 400 degrees F. Bake until loaves are well risen and deeply golden, about 30-35 minutes. Cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto cooling racks. Cool at least one hour.

Source: Baking From My Home to Yours by Dorie Greenspan

Sticky Bun Glaze:

1 cup packed light brown sugar
1 stick unsalted butter, cut into 4 pieces
1/4 cup honey
1 1/2 cup pecans

To Make the Glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan(9 -x-13), evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.


3 extra large eggs
2 extra large egg yolks
2 cups heavy cream
1/3 cup granulated sugar

Whisk all the above ingredients together.

To make the bread pudding slice pieces of the cinnamon bread, removing the crust. Start stacking bread on top of Sticky Bun Glaze. Stop when you reach the top of the pan. It took me about 1 and ¼ loaves of bread. Pour half the custard mixture over the bread and press down to help the bread soak up the liquid. Keep adding liquid until the bread has soaked it in. You may have some custard left.
Place pan into another pan that will hold a water bath. Bake the bread pudding(in a 350F oven) for1 hour or until golden on top. Cool 10 minutes and serve warm. Spoon sauce from bottom of pan over the bread pudding.


  1. like spoonable sticky buns–crap that looks good.

  2. Oh, marvelous! I love anything sticky and nutty!



  3. Cardiac city – love it!

  4. That’s just EVIL! (in a good way, of course…) ;)

  5. This is my husband’s favorite and I am so going to make these for him. Well done and of course once again the photos have that drool quality about them.
    A sticky bun never looked so good!

  6. Peabody, sooo glad that you made these again, and contributed to the culinary blogosphere by increasing the calorie count!

  7. That looks appetizing!

  8. Oh my… sticky bun bread pudding… I think my heart leapt with joy right before I keeled over with a heart attack.

  9. Looks delicious as a bread pudding! Great thinking!

  10. I think I have put on a couple of inches by just looking at this! Wonderful.

  11. That looks so decadent – I wish I had some right now to go with coffee. Then again, I really should get dressed and go to the office so it’s a good thing there aren’t any of those luscious nibbles right here, right now!

  12. Simply delectable. What I would give to have it with my coffee right now.

  13. I recently tried bread pudding for the first time and loved it! I have to admit this version looks like it would taste amazing! Great take on the recipe

  14. now you’ve done it! this has got to be the most sinfulest (I know that word does not exist) thing i have ever seen. you are a bad girl for making me palpitate like this!

  15. Oh my heart be still – and it just might stop with all the butter in this one;))
    That looks amazing Peabody. Love how many swirls you can get in one bun!!
    I have coffee, you bring this we could have a nice cupa . . .

  16. That is bread pudding/sticky bun/caramel heaven right there Peabody! :)

  17. You are an evil genius! Any breakfast treat is better when made into bread pudding (cake doughnuts, croissants) and this looks absolutely amazing.

  18. Sticky Bun Bread Pudding??!?!?! Peabody, that HAS to be the most luscious-looking batch of bread-pudding I’ve ever seen – YUM!! Thank goodness that Madam Chow chose the sticky buns recipe for this week’s TWD, so that you could tempt us all with YOUR creation :0)

  19. I never thought of sticky bun pudding! Oh it sounds wonderful and looks delish!

  20. WOW! You got that bread THIN. I’m impressed…that shows some upper body strength! ;-)

  21. *drool* This looks soooo goooood!

  22. Wow! GREAT idea!

  23. OMG. That looks absolutely amazing!!!

  24. This looks scrumptious!
    Love how thin the layers are.
    How’d you do that?

  25. Yum! I love me some bread pudding!

  26. Your TWD posts are always so fun Peabody, I love the creativity you put into tweaking the recipes.

  27. Mmmm, heavy cream. I’ve always wanted a third buttock. ;)

  28. I think ‘wicked’ is the only word for it. Wicked and good.

  29. Wow, looks SO delicious. I love checking out your creative twists on the recipes. Great job as usual!

  30. Yum, yum, yum – “why not add eggs and heavy cream. Yes, lets!” Ab-so-freakin’-lutely, lets!

  31. Looks delish! That was a great twist on the recipe.

  32. Wow! I mean WOW! That is possibly the best looking sticky bun style topping I’ve ever seen. And the other pictures are terrific too. I can usually take or leave bread pudding, but yours looks like it would make me a stone cold fan of it.

  33. oh your trying to kill me. What a sweet temptation! Yummmmm!

  34. Funny I just got a request for bread pudding last night!

  35. ooh, great idea! it looks so delicious :)

  36. Fabulous as always. I love the twist you put on this – so creative!

  37. Wow, just wow. Looks so sinful and delicious!

  38. I think I’ve died and gone to sticky bun heaven! Wowsa!

  39. I think my cholesterol level would rise to unsafe levels if I made the pudding… but what the heck! looks too good to worry about health, right?

  40. Oh my. This is most definitely food porn. I didn’t think that sticky buns could get any better, but I see now, that I was WRONG. Lovely!

  41. Oh. my. goodness. That’s just plain sinful. I want some. :)

  42. Oh wow, and I thought sticky buns were decadent enough. I can feel the sugar high already! :P

  43. And I didn’t think it got much more decadent than plain sticky buns… Wow! Sounds ridiculously good!

  44. I may get flogged for saying this but I don’t think I’ve ever had bread pudding! Might have to give it a whirl. I can always count on you for a beautiful twist every Tuesday. Great job!
    Clara @ I♥food4thought

  45. wow…this would have been tasty in my tipsy stuper last night! :)

  46. Gracie! You know you have my undying love, yes? THEN QUIT TRYIN’ TO KILL ME. heheheee I swear, my jaw dropped on the desk and about shattered. :P

    I can’t even describe how damn good that looks!


  47. Genius, pure butter laden, sticky, ooey gooey, creamy genius.

  48. First of all, that is an amazing bread pudding photo. Second of all, that looks so fantastic! I want some now!!

  49. Wow, those photos are amazing. I’m not a fan of bread pudding but I sure want to try some from those photos!

  50. Your buns look like purty flowers… bet you never heard that line, eh? Lovely!


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