Bob Terwilliger wrote:
> 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
>
The one I had had a nice texture. That is what I need to figure
out. Many of the recipes do, indeed, look like the bread would
end up being a soggy mess. Hmmm. How about using the same basic
flavoring to make bread pudding? One would have to compensate for
the dilution resulting from the eggs though.

>


--
Jean B.