Jean B. wrote:

>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>
>>> PS The one I consumed did not have the very top of the fried bread
>>> submersed. I thought that gave the whole thing a very interesting
>>> texture.
>>
>> The funny thing is that I've seen that dish *here* at the chow hall in
>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks are
>> from the Indian subcontinent (mostly India and Bangladesh), so they take
>> extra care to show what they can do. The version they serve also has the
>> crisp top.
>>
> Ah. Have you tried it or just seen it? If the former, what do you think?
> I found it rather intriguing and quite worthy of experimentation. I
> printed the recipe you posted and am now looking at others for comparison.
> Most recipes call for the bread to be soaked.

Yes, I tried it. It's not much like what you'd think of as bread pudding or
French toast. It's soggy toast in sweet spiced milk syrup: Okay for what it
is, but IMO not as delectable as the other two things I mentioned.

Bob