coffee cake bread pudding

the highest and best use of leftovers

I told you I'd get around to this post.  It's fashionably late for sure but don't worry, mom...I'm back.  

April has been full of new work and some seriously crazy new opportunities.  I'm not sure if life tends to become routine by default or if it's more of a choice (I think it's this one) but right now it's such an adventure and if it really is the latter I hope and pray I never shy away from choosing and chasing adventure.  Eating up every moment right now.  For better or worse it's also been a month of online identity crisis.  Okay maybe not crisis but definitely creative/online identity angst.  When it comes to creative direction I have the attention span of a goldfish and picking up a new project while knee-deep in an existing one is pretty commonplace.  The only result seems to be that NOTHING gets done.  Case in point, this month I disconnected this space from my professional one, changed the name, changed it back, redefined the focus, AND just for fun changed all the fonts and colors.  And clearly we're back where we started.  Not sure what the point was but perhaps this routine restless creative upheaval is just a side affect of chasing the adventure.  Maybe it's fear of the routine.  Working it out one day at a time.  

Anyway, at long last, the highest and best use of all these coffee cake recipes I've been throwing at you.  Like many genius kitchen creations, this one was born out of a creative use of leftovers.  Waste not, want not.  Last Fall, after several days of shooting the Easter catalog for Williams Sonoma we had quite a few less-than-fresh coffee cakes on our hands.  Throwing it all out seemed like such a waste so on a whim I thought, throw some custard on that and we've got family breakfast for our sizable crew.  The rest is history as was the finished product not more than 20 minutes out of the oven the next morning.  People ate it up.  Literally.  And loved it.  And we couldn't believe we'd never had such a thing.  Surely the idea wasn't original.  Everything's been done before.  But it was new to us.  Bread pudding in any form is, ironically, my absolute favorite kind of dessert.  If there's one thing that I long for having been gluten free for over 3 years, it's bread pudding.  Not pizza.  Not pasta.  Not even just straight up bread.  But bread pudding.  I haven't yet mastered gluten-free bread BUT all of my coffee cakes are now gluten free thanks to this book and I love them even more than their gluten-full counterparts.  A big, beautiful sheet tray of this was just the thing for Easter brunch.  

coffee cake bread pudding

I came away from my time as a pastry cook with a little black book full of prize recipes and the custard in this pudding is one of them.  It's basically liquid ice cream.   If you need a killer gf coffee cake recipe, I happen to have one for you right here.  I'll now bake a coffee cake specifically for the purpose of this recipe but any leftover coffee cake will do.  Whatever you use, it needs to stale a bit to really soak up the custard so if your coffee cake is fresh, slice or cube it and place in a 300 degree oven for 10-15 minutes to dry it out.  You can easily adjust the pan size and cut the custard recipe in half.  The streusel is optional - your particular cake may be better without.  


  1. Generously butter a 9 x 11 baking dish and sprinkle with sugar.  Place the coffee cake slices or cubes in the prepared pan.  
  2. To make the streusel, pulse together the flour, brown sugar, sea salt, and nutmeg.  Add the butter and pulse to form coarse crumbs.  Add the walnuts and do the same.  Set aside. 
  3. In a medium saucepan bring the milk and heavy cream just to a simmer.  Remove from heat.
  4. In a large bowl whisk together the remaining ingredients.  Slowly pour add the hot cream mixture to the egg yolk mixture whisking as you go.  Strain through a fine mesh sieve. 
  5. Preheat the oven to 350 degrees.  Pour the mixture over the coffee cake and allow the cake to soak up the custard, about 20 minutes.  Pour any remaining custard over the top and cover with streusel.  Bake for 30-40 minutes or until the pudding is just set and the edges are beginning to brown  


1 coffee cake, sliced or cubed
1 1/3 cups flour (gf or ap)
1/2 cup brown sugar
1 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup walnuts
2 cups whole milk
2 cups heavy cream
6 egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon fine sea salt