Sycophant 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.
>>>
>> 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.
>
> Toast the bread first. The "batter" does not soak into it as much.

You think we're talking about French toast, don't you? LOL

Bob