Bob Terwilliger wrote:
> 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
>
That'd be something else entirely. I was thinking about this
while I was out and about and kind-of got back to the original
topic. I think this should be done more like a baked French toast
and maybe in one layer. I need to ponder this some more--and get
some cooler weather.

--
Jean B.