Monday, November 19, 2007

Pumpkin Bread Pudding: Redux

We went to a pot-luck Thanksgiving dinner for Channing's swim team last night and he asked me to make desert for our contribution. When I asked for ideas, he asked me to make the Pumpkin Bread Pudding again.

The last time, it was a little tough in part, which I figured was a function of the bread being too stale. In re-reading the recipe yesterday, I also realized that part of the problem may have been that the cubes of bread were too large, so the custard of the pudding didn't have a chance to properly soak in.

So, I bought fresh french bread at Jewel and cut it into 1/2" or so crouton-sized cubes, instead of the 1 1/2" whoppers from before. While the loaf wasn't as crusty as I would have liked, it did okay.

Oh, and in the baking section, I found out that they now sell those aluminum, disposible pans with plastic covers. Finally. They've realized that no one buys those things except to take for pot-lucks and so covers are a good thing. And they were 3 for $2.20. Can't beat that.

This recipe is as fast as they promise. The single step that takes the most time is cubing the bread. On the other hand, I've decided it's kind of a "meh" recipe. It's fast, but it's a bit bland. I'm not sure it's worth the effort to literally and figuratively spice up.

1 comment:

Anita said...

I had always thought that bread pudding was supposed to be a bland sort of comfort food. So, curious, I followed the link for this recipe and looked at the reviews. They almost all said what you did... double the spice. My question is, would a tiny pinch of cayenne give this enough character?