Jean B. wrote:

> 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.

I think it would probably be better to leave the bread out completely, and
just add enough cornstarch to the cooked milk mixture to make it into a
pudding. If you wanted something like bread in the dessert at that point,
you could make a trifle using the pudding and a pound cake, adding whipped
cream and fruit (passion fruit purée, mango chunks, peaches, cherries,
lichees, or mandarin orange segments all seem like they'd work).

Bob