On Tue, 16 Aug 2011 19:35:29 -0700, 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

Go ahead and try it. You won't be able to toss or work with the
mixture much if at all after you add the liquid so mix your dry
ingredients first.
Janet US

On Tue, 16 Aug 2011 22:59:12 -0600, Janet Bostwick
> wrote:

> Go ahead and try it. You won't be able to toss or work with the
> mixture much if at all after you add the liquid so mix your dry
> ingredients first.

Thanks. The only dry ingredient will be the bread. I'll mix my wet
ingredients first and pour it over the cubes.

We were too full last night to want dessert, so I'll made it today.

--
I love cooking with wine.
Sometimes I even put it in the food.