And many more…

Some people have children. I have a dog. A rabbit. And well, this blog.

Yes, in some ways your blog can be like your baby. Especially, if you are like me and really care about what you put out there into the blog world. Just like if I were to have a tantrum having toddler at a restaurant I would feel embarrassed, I get equally embarrassed when someone makes something on here and it doesn’t turn out. Even if it is the person making it’s fault, I still feel bad that it didn’t turn out for them. I mean, a waste of ingredients is still a waste of ingredients.

Just like a child,  I have watched my blog grow over the years. A journal of sorts of my life. Sometimes late at night I like to go back and review what I have written through out the years. I’ve certainly evolved from my blurry, flashy overexposed photos to my signature up close photos that most people comment as “so close it makes me feel like I can reach in a grab it”. My writing has evolved from quick little quips to sharing (and sometimes over sharing) my slightly dull, definitely sarcastic outlook on life (but the good news is my crappy grammar has stayed the same…lucky you). I’ve had weird email from people (still get that). I get fan mail. I get hate mail. I get wonderful care packages from people (still warms my heart). I “meet” lots of people. I’ve been exposed to a variety of porn spam I never knew was possible. But most of all I have received support.

I can tell right now that some of you may be panicking a bit. This kind of sounds like a goodbye. It is not. See, Culinary Concoctions by Peabody turns 5 today. That’s right my baby is growing up. Definitely hard to believe. When I have been telling people lately the common response, is, “I can’t believe it’s been around that long.” It has. Though what they are really saying (because I feel that too) is “crap, I’m 5 years older”. :P

So in honour of my little birthday I will be giving away two copies of the Macrina Bakery and Cafe Cookbook from Seattle’s local bakery. Today’s recipe comes from there as do many, many other awesome bread recipes. The sandwich bread I make pretty much all the time comes from here as well. And though it is on this blog, it’s so much nicer to have it all in one spot. So if you want a chance to win a copy then you need to leave a comment telling me how long you have read my blog and if you have ever made anything from the blog. I will announce the winner next Wednesday, June 16th. You have until Tuesday, June 15th 8pm (PST) to leave a comment to be entered.

Nothing of course embodies my baking blog than that of bread pudding. And since my blog is like my baby, it got me thinking about my mom. Whenever I was sick my mom would make me cinnamon sugar toast (with the evil crust taken off…oh how dumb we are as kids). It was just white toast with butter and a cinnamon sugar mixture sprinkled on it. To this day if I don’t feel well, that is what I want. That and a 7-UP because that is what we had with it. :)
This bread pudding is tribute to that. It’s Macrina’s Cinnamon Brioche, which I adapted to be more like my mom’s comfort classic of cinnamon-sugar toast. There is no sauce in the picture with it. I didn’t eat one with it. Though a nice cinnamon anglaise sauce would probably go great.

A special thanks to all the readers who have stuck around through out the years. And thanks to the food bloggers who constantly inspire me in one way or another.

Here’s to many more….

Peabody

 Makes Everything Better Blog Birthday Cinnamon-Sugar Brioche Bread Pudding
Cinnamon-Sugar Brioche

¼ cup warm water
½ cup granulated sugar, divided
1 ½ tsp dry yeast
1 tsp pure vanilla extract
2 eggs
¾ cup whole milk
3 ½ cups all-purpose flour
1 tsp salt
8 TBSP (1 stick) unsalted butter, at room temperature
Cinnamon-Sugar Mixture

½  cup granulated sugar
½ cup light brown sugar
1 TBSP cinnamon
½ tsp freshly ground nutmeg

4 TBSP unsalted butter, melted
Prepare Brioche dough:

Place warm water and 2 teaspoons of the sugar in the bowl of your stand mixer. Sprinkle yeast on top and mix with a whisk until yeast is dissolved. Let stand for 5 minutes while yeast blooms.

Add remaining sugar, vanilla extract, eggs, milk, flour, and salt.
Using the hook attachment, mix on low speed for 3 minutes to start bringing dough together.
Switch to medium speed and slowly drop pieces of butter into dough. Mix for 10 to 12 minutes. Dough will be wet and sticky and will have good elasticity when stretched. Let rest in the bowl for 5 minutes.

Pull dough from bowl onto a floured surface and flatten into a rectangle. Starting with a narrow end, roll dough away from you into a log. Fold ends underneath to form a loosely shaped ball. Place ball in an oiled, medium bowl and cover with plastic wrap. Let proof in a warm room, 70 to 75°F (21-24°C), for approximately 2 1/2 hours (Petra: 3 hours at room temperature, 20°C). Dough will almost double in size.

Line bottom and sides of a 9 x 5 x 4-inch loaf pan* with parchment paper and spread Cinnamon Sugar Mixture evenly on a rimmed baking sheet.

Place dough on a floured work surface and pat it into a 6 x x 2-inch rectangle. Divide dough into 3 equal pieces and roll each piece into a rope approximately 10 inches long. Brush the strands of dough with melted butter, making sure they are thoroughly coated. One at a time, roll the coated strands of dough in the cinnamon mixture. Line the strands up side by side and, starting at either end, braid the pieces. Pinch ends together to form a seal and fold ends underneath.

Lift braid into lined loaf pan. Brush with melted butter and sprinkle with remaining cinnamon sugar. Cover with plastic wrap and let proof in a warm room for I hour, or until loaf rises to fill three-quarters of the pan.

While loaf is proofing, preheat oven to 360°F (180°C)

Remove plastic and place loaf on center rack of preheated oven. Bake for about 45 minutes. Top and sides of loaf will be dark golden brown. The hot loaf will be very fragile, so let cool on wire rack for 20 minutes before removing from the pan. After 20 minutes, lift loaf out of pan and continue cooling on a wire rack. If needed, run a sharp knife around the sides of loaf and invert pan to remove it. (It’s important to remove the loaf from the pan before the sugars cool and stick to the sides.)

Cinnamon Sugar Mixture
Combine ingredients in a small bowl and mix well.
From Macrina Bakery & Cafe Cookbook by Leslie Mackie

1 loaf Cinnamon-Sugar Brioche

1 ½ cups heavy cream
½ cup whole milk
3 egg yolks
2 eggs
1/3 cup granulated sugar
½  cup brown sugar
2 tsp cinnamon
1 ½ tsp vanilla extract

Cinnamon-Sugar Mixture
½ cup granulated sugar
2 TBSP cinnamon
Preheat oven to 350F.

Make cinnamon-sugar mixture by simply mixing the two together until they are fully incorporated. Set aside.

The night before making the pudding. Cut the Cinnamon-Sugar loaf into rectangular pieces. Lay them out overnight on the counter uncovered, as to get stale.

In an greased but not floured 8-x-8-inch pan, sprinkle as many bread pieces as you can on the bottom.

Mix the egg yolks, sugars, vanilla extract and cinnamon together in a bowl. Then stir in the heavy cream and milk.

Pour the custard over the bread first layer of bread. Pour enough custard over the bread so that when you press down on the bread, the bread is soaked in custard.    Layer again with bread and again pour custard over and push down. Repeat until dish if full and bread pudding is to the top of the pan. Depending on how stale your bread is you may likely will have extra custard. Don’t feel like you have to use all the custard. Sprinkle top with cinnamon-sugar mixture.

Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes to an hour until golden on top. Cool 10 minutes and serve warm.

Comments

  1. Ahh, happy #5. I started my blog two years ago this past February, so that’s probably about how long I’ve been reading yours, having first discovered Cookie Madness, then checking out all the blogs she linked, yours was one of them.
    Good stuff!
    Here’s to another 5 more-at least, your blog will be an adolescent by then!

  2. Congratulations on turning five! I’ve been reading for about six months now, though I haven’t made anything from here yet. I do have your “Cinnamon Roll Cheesecake with Cream Cheese Frosting” pinned to my desktop, though, waiting for the next time company comes for breakfast!

  3. Hooray! How lovely. I am a fellow Seattle-ite, and I’ve been following your adventures for a little over a year. I’m sure I made your pecan tassies awhile back, and those gluten-free cookies from your review of the flying apron bakery.

  4. I’ve only been reading for the past few years, but I get so excited when I see you have a new post because there are always yummy food pictures and fun anecdotes. Congratulations on 5 years!

  5. Amber Smith says:

    Well Happy 5th Birthday to your amazing blog (and yes I was thinking exactly that I’m 5 years older too) Oh well, at least it’s been 5 years of yummy food and great reading. Cheers to many more!!

  6. Jessica V. says:

    Wow, 5 years! I’ve been reading your blog for about 2 years now. I also read a bit of Northwest Noshings too–I like to keep up on the tastiness, as a fellow Northwesterner! I love your frankness when it comes to every subject imaginable (probably because I have the same reactions to everything, lol!), and, of course, the food. I’ve made a few things from your site, but the first thing I ever made was your Italian Meringue Buttercream….I was a very ambitious amateur cook back then and after two empty egg cartons and half a bag of sugar, I got it down and then my mother pretty much stole the bowl away from me.

    I’ll have to try this brioche soon. I’ve been having mad cravings for cinnamon toast!

    Your blog has been a source of chuckles and photographic inspiration–congratulations on 5 years!

  7. Happy 5th Birthday!!
    I have been a fan for about 2 years and as luck would have it, just yesterday I made those evil rice krispie treats laced with nutella goodness. My son in law took one bite and slowly reached over to grab the entire pan and clutch it to his chest. My daughter said where in the world did you get this recipe? So I replied, from my friend Peabody! Thanks for everything you do! You always make me smile.

  8. happy bday blog! one of my favorites, I’ve been reading (with a brief recent hiatus) for 3.75 years…

    and I think I’ve made every cheesecake you’ve ever featured… my favorite being the Circus Animal cupcakes.

    thank you.

  9. Congrats on the anniversary! I’ve been reading your blog for quite a long time. My blog turned 3 years old in May, and I know I’ve been reading yours before I started my own – so longer than three years! I know i’ve made quite a few things off your blog, off the top of my head the one I can remember are your cinnamon-sugary snickerdoodle muffins… my mouth is watering just from the memory of making those. :)
    Thanks for blogging for all these years! Yours is one of the few that has remained over the years.
    -Stephanie

  10. Happy 5th Birthday….I love your blog…there are so many great recipes… Can hardly wait for the next 5 years… :)

  11. Happy 5th Birthday!! Here’s to many more wonderful years of blogging. Wow, five years can go by in the blink of an eye. I haven’t been here since the beginning but I have had a lot of fun going back through your older postings – such funny stories and wonderful recipes. I guess I have only been reading for somewhere between six to twelve months.

  12. Happy Birthday to you!!! and many more (I hope!) Yes, I love your blog and have been reading it for 2 years, so glad I found you.
    And yes, I have made many of your recipes, but mine hardly ever look as good as yours :) , but they are always yummy!

  13. Happy 5th Birthday to you! I’ve been reading and enjoying your blog for almost 2 years. I can’t get here as often as I’d like but always enjoy the time I spend here and your wonderful recipes.
    My absolute favorite that I’ve tried is your Snickerdoodle Muffins…they are absolutely the BEST!

  14. Congratulations on the big milestone! I only found you about a year ago, but yours is one of the first blogs I check when I turn the computer on. I love the way you write and your pictures are devine! Thanks for putting so much into your blog for all of us readers!

  15. Congrats on 5 years!!! And what a lovely bread pudding – yum!

  16. Happy 5th Birthday!
    I’ve been reading your blog for a couple years now and loving your sense of humor and fabulous recipes.
    I know I’ve copied many of your recipes and probably made some too, but I’m too old to remember which and when! :)

  17. I have tried lots of your cookies, I keep going back to Spritz. Thanks for the blog

  18. happy blog birthday!!!!!Your blog is my favorite!

  19. Happy Blog Birthday! Your blog is my very favorite and has been for the four years I’ve been reading it. If I ever need a recipe I check here first as I respect your baking talents over most.

    I’ve made several of your recipes including banana breads, pound cakes, and I adore all of your cheesecakes.

  20. Happy Blogoversary!!

    I think I’ve been reading along with you for around three years or so now.

    Since my blog has been mostly sourdough, whole wheat and unrefined sugars, I come here for serious food porn. I haven’t made any of your recipes yet, but as far as I can tell, you haven’t made any of mine either. :grin: so it’s all fair either way, lol!!

  21. Elizabeth says:

    I fell in love with your blog when I found the post from March 4, 2009. Not only was it posted on my birthday, the title was Recycle (I am a super recycling freak), and the recipe was for “Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting” (can you say “yummmmm” ??). So now I check your blog daily, and drool all over the keyboard whenever you have a new post :) keep ‘em coming!

  22. I’ve been reading your blog for over a year now. I’ve downloaded a few of the recipes, but can’t recall which specific ones they were, sorry…

  23. misspelled my website, oopsie! This is the correct url.

  24. suzanne says:

    Happy Blog Birthday, hope there are many more to come. This brioche looks wonderful. I have added it to my “to do” list

  25. Happy 5th birthday hehe!! :D :D this bread looks so good, it looks like cinnamon swirl bread, yummy!!

  26. Well happy birthday!

    I’ve been following you for about a year and a half. I’ve made your potato soup several times, blondies and I plan on making your orange mascaropne mousse for my mom’s birthday in a couple weeks.

    Congrats on 5 years!

  27. Suzanne says:

    Happy Blogiversary!! I’ve been reading your site for about a year and a half and always look forward to your new posts! Thanks for always keepin it real ;)

  28. I can’t say I have been reading since you started but I can say I have been with you for the last two years. I have made your choc. chip cookies and they were awesome!! I just made this brioche and it was great!! I have also made a few more things….and have added them to my own personal recipes. Everything you make looks good and what I have made I can honestly says is YUMMY! Thanks for having your website and keep up the awesome job, I really appreciate what you have given us.

  29. Congratulations! I’ve been reading your blog a year and a half or so, and I’ve made your caramel cake and lime pound cake.

  30. i have been reading you for more than 2 years now. Have bookmarked a few but never gotten around to trying anything. 5 years is a long time, congrats and here’s to many more :)

  31. I’ve been reading for about 6 months or so and I’ve made the key lime cupcakes from your blog. I took them to a work food day and they disappeared faster than anything else and I have had numerous requests for them since then.

  32. Happy blogiversary! I discovered your blog just recently (via foodgawker) and am so glad I did!

  33. 5? Already? And you look as young as ever! Must be all that pudding ;-) Celebrate!
    Nothing screams comfort as bread pudding does! Thks for the recipe.

  34. Jessica says:

    I’ve been reading for around two years now, and I’ve made a bunch of the cookie recipes – though I am so going to try making that brioche. It’s gorgeous!

    Happy birthday to your awesome blog!

  35. Shannon says:

    I’ve been reading your blog for about four years and have made the key lime raspberry cheesecake bars and the Captain Crunch cookies.

  36. If I could only conquer my fear of brioche… (although this looks so good, I might just give it another try)

    I’ve been reading for the past 3 years or so! And I’ve tried a few recipes… peanut butter blondies, brownie cupcakes with peanut butter frosting (do we see a trend here?) and the Chocolate Bailey’s Pound Cake! YUM

  37. Julia M says:

    Congratulations on 5 years! I’ve been a fan for about 18 months. Just last week we made your “be thankful for what you have cookies”! They were soooo good – we used them to make ice cream sandwiches. Thanks for all the recipes, pictures and stories!

  38. hey i love your site! congrats on your 5 years! looking forward to many more :D

  39. Hey Peabody,
    I have been a lurker to your awesomeness for about 6 months now. I have made the Turtle Jumbles, and I love everything Lime, so I can’t wait to make the raspberry lime cheesecake. I also can’t wait for the hazelnut rice krispy treats. There is just too much I want to make. Thanks so much! Happy BirthdayL:)

  40. I think it is about 2 1/2 years now that I found your blog through Cookie baker Lynn. The very first post I read of yours I knew I had to make it. It was the pumpkin brioche. I love the recipe and even bought the baking book by Sherry Yard. A book that I value very much in my baking library. I have made quite a few things from your blog now. I love your sassy use of caramel and chocolate!
    Here’s to many years more of blogging and hopefully we will meet someday soon! I love reading your blog sweet Pea. Cheers x

  41. Joanna from Colorado says:

    Hi Peabody! I’ve probably been reading all about hockey, food, your relationships, and you for only maybe 6-8 months or so, but you feel like one of my girlfriends.
    I love making stuff from scratch, and I have actually made your Cheesy Beer-Hard Cider Bread, but I used all Shiner Bock once and all Guinness another time instead of half hard cider, and my husband and I love it (I usually make it when I make chili). I have also saved like probably at least 10 more of your recipes that I haven’t tried yet.
    Congratulations on your blog being 5 years old! I would love to run a blog, but I would probably not be able to keep up with it as well as you do.
    Please keep on keepin’ on. I love your work, hehe. :)
    -Joanna

  42. Well, first of all – gorgeous job on that bread! Second of all, huge congrats to you. 5 years is an amazing achievement and I have thoroughly enjoyed every one of you posts that I have read over the years (probably three years). I have the book, so don’t consider me in the running, just want to say thanks for the inspiration!

  43. Anita Turner says:

    I can’t remember how long I’ve been reading – not 5 years, but maybe two years. I enjoy your recipes and your writing!

  44. I haven’t made anything from your blog. I can’t find anything in the kitchen so I can’t make anything. You’re mom keeps asking me if I live here.

    However, I did make you and I’m satisfied the way it came out and you photographs well.

  45. Happy 5th anniversary/birthday Peabody. I’ve been reading since day one, and I’ve made more “Peabodies” over the years than I can keep track of. :)

  46. …and I’m looking forward to many more!

  47. Samantha says:

    I have only been reading your blog for the past year or so, but i have read much of it since then. I use both ideas and recipes from here all of the time in my own cooking endeavors.

  48. Happy Happy!! A milestone to be sure. And that is one amazing looking Brioche! Here’s to many more happy years of blogging. . .

  49. Happy Happy blog Birthday! I agree! A blog is like a baby…

  50. Happy 5th Blog Birthday Peabody!!

    I’ve been reading your blog from the start…since I was a fellow Seattle Knottie/Nestie.(AmyInOly) Your blog has always been a wonderful source of entertainment from your written entries and drool-worthy photos and recipes.

    I’ve made many things through the years and most recent was the Banana Fosters Bread Pudding…. so so so good!!

    Looking forward to more blogging from you!!

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