Damaeus > wrote in
:

> In news:rec.food.cooking, Wayne > posted on Mon,
> 23 Aug 2004 12:53:06 GMT:
>
>> Mebbe so, but historical reasons aside, the idea is to have a reduced
>> moisture in the bread so as to better absorb the custard. I rarely
>> actually have "stale" bread around, as it either is eaten or frozen.
>> However, I often buy a fresh loaf for bread pudding or bread and
>> butter pudding, and put slices on a cooling rack to dry out a good
>> bit.
>
> Hmmm. That gives me an idea. I wonder what bread pudding would be
> like if you toast the bread before using it. :-)
>

It might taste a little bit like milk toast.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.