Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> 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.
>>
>
> Toast the bread first. The "batter" does not soak into it as much.

Now, if I were you, I'd deep-fat fry the bread, as some recipes do.

--
Jean B.