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bread pudding from quick bread
In article >,
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 just read a silly mystery about a baker who solves crimes :-) Anyway the book is filled with recipes and one is for a bread pudding made out of a quick apricot bread. In that recipe the bread was sliced, half the slices were spread with cream cheese and made into a "sandwich" with the plain slices. They were placed in a baking pan and the sauce was poured over and baked. So, I would guess what you are thinking is possible too. If it will save the tooth achingly sweet bread and make it delicious and not too sweet for dessert, I cannot say. Worth the experiment though. marcella |
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bread pudding from quick bread
On Wed, 17 Aug 2011 08:10:11 -0700, Marcella Peek
> wrote: > In article >, > sf > wrote: > > > > > 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 just read a silly mystery about a baker who solves crimes :-) Anyway > the book is filled with recipes and one is for a bread pudding made out > of a quick apricot bread. > > In that recipe the bread was sliced, half the slices were spread with > cream cheese and made into a "sandwich" with the plain slices. They > were placed in a baking pan and the sauce was poured over and baked. > > So, I would guess what you are thinking is possible too. If it will > save the tooth achingly sweet bread and make it delicious and not too > sweet for dessert, I cannot say. Worth the experiment though. > Oh, YUM! I have cream cheese on hand and will give it a try - thanks for the idea! What book was that? I think I'll order it from the library. -- I love cooking with wine. Sometimes I even put it in the food. |
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