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.