Tuesday, October 9, 2018

Bettelman - Tuesdays with Dorie

This week, for Tuesdays with Dorie, we made something that "is sometimes translated as bread pudding, but is unlike any bread pudding most of us know", according to author Dorie Greenspan. 

For this recipe, familiar bread pudding ingredients of stale bread (Abby Dodge's delicious Cinnamon Swirl Bread), milk and eggs were combined to make a homogeneous mixture flavoured with cinnamon, vanilla and rum, lightened with whipped egg whites, with fruit folded in (I used pears and dried cranberries).
I made a half recipe and baked it in 5 ramekins. They emerged puffy and golden from the oven and settled upon cooling, as expected. The flavour was good, reminiscent of cinnamon-vanilla French toast, and the texture was dense and moist, described in the book, Baking Chez Moi, as somewhere between a cake and a pudding. It was fine, but not something I will revisit.

Visit here to see what the others made.

8 comments:

  1. I felt the same way about this - fine, but not a repeat.

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  2. What a fun idea to divvy it up in individual soufflé dishes. I absolutely loved this one though...

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  3. Looking at your picture, the bread pudding looks like a souffle.

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  4. I really enjoyed this one - yours look so pretty in their ramekins.

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  5. I like your dusting of the powdered sugar! I felt like it could use that as well but didn't do it....wish I had now! I think mine turned out more like a cake...couldn't really sense any pudding or custard quality so we really liked it. Sorry it wasn't a favorite.

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  6. I like everyone's take on the fruit, pears and cranberries sound nice. The cinnamon swirl bread sounds yummy too.

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  7. See now if someone requests a bread pudding this is the one I'll choose!

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  8. i also did a couple of ramekins and liked the way they came out in that format. i liked this enough to repeat, although bread pudding is not something i make very often at home.

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