"sf" wrote in message
...

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 don't really see how making a bread pudding out of it would help. I also
can't imagine that kind of bread being toasted. I have never heard of
toasting a quick bread. I would just butter it as is and serve it for
dessert.

On Tue, 16 Aug 2011 21:13:29 -0700, "Julie Bove"
wrote:


I don't really see how making a bread pudding out of it would help.

You wouldn't.

I also
can't imagine that kind of bread being toasted. I have never heard of
toasting a quick bread. I would just butter it as is and serve it for
dessert.

If you've never toasted quick bread, then you're missing out on a real
treat. Forget that. You wouldn't like it anyway.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila