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

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.