On Aug 16, 10:35*pm, sf > wrote:
> At least I think it's quick bread... it seems like quick bread and I
> know how to make it. *Quick bread is more like cake than real bread.
> I want to make bread pudding using a bread tonight from Trader
> Joe's... *I have a Zucchini and Carrot bread that is just too sweet to
> toast and eat for breakfast (which was the intention when it was
> purchased). *We knew it would be sweet, but this is tooth achingly
> sweet and we can't stomach it. *So I was thinking that although it's
> too sweet for breakfast, it might be okay for dessert. *I plan to
> either lighten the sugar drastically or eliminate it entirely
> (eliminating extra sugar works for me when making flourless chocolate
> cake using semi-sweet chocolate).
>
> Okay, by this time you want to know why I am posting. *
>
> Here's my essential /question/...
>
> Is quick bread enough like cake that this is a bad idea to use it for
> bread pudding or is it enough not like cake that you think it could
> work? *
>
> Note: I will make a small one - using 2 eggs and 2 cups of milk, so I
> can afford to experiment. *Comments, especially those that include
> practical experience, are welcomed! *I don't care if you don't know
> why it worked or not, I just want to know what happened.
>
> TIA
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

If it's like a cake, what about making trifle with it?