My pumpkin bread pudding wasn't as mouth-watering as I hoped. Oh, it was good, but then in the middle of tasting I decided that pumpkin is just a bit bland for my palate. The bread was all fabulous and bread puddingy, but that was about all that recommended this dish. It's terrible, and wasteful, but frequently I made dishes, taste them, then let them sit in the fridge until time to throw them out. Mostly I lack that urge to gobble my way through dishes that don't absolutely float my boat. That may be what helps me keep my weight within a steady range, sometimes.
While my actions don't highly recommend the recipe, it was good. Ian loved it. He nibbled a few cold spoonfuls from the bowl. I used at least a dozen of those little Hawaiian bread rolls. The ones that are super sweet and eggy? Perfect substitution for challah when you don't have many bread options in homogeneous-town America.
I also added white chocolate chips, pecan pieces, and golden raisins to the recipe that appeared in the October issue of Gourmet. Serendipitously, several recipes for bread pudding cropped up under my radar in the last month or so. There's one in Bon Apetit I might try, also.
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