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.

>


--
Jean B.

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

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.

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

"Bob Terwilliger" > ha scritto nel messaggio

>>>>>>> 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.
>> 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

I don't make Indian bread pudding, but I do make very good bread pudding and
I always toast the bread first and I always have some sticking up out of the
custard so there are crunchy points.

I must have eaten French toast 200 times, but have never used (or wanted) a
recipe. It's the salty butter edges around the milky custard innards that I
like, so all these additions would make me like it less.

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.