nori
08-11-2001, 10:59 AM
Hi! As I was suggested here before, I made blueberry muffin bread pudding last night.
I sliced them first, and baked on cookie sheet at 350 about 10 minutes. (But I shold have baked a little bit longer...to make them drier) Then, I used a round casserole, lined them up and pour milk and eggs mixture, sit it in fridge for a while, and then put some almond slices on top of it and baked at 350 about 20 minutes.
I liked it....It had more mois texture than the usual bread pudding, I think, but the top was cruncy and good. There's some thing I'd change if I make it in future, though:
1. I layered muffin pieces. I'd go with fewer layer next time, maybe just slightly overrap each other.
2. Toast the armonds in advance. I kind of assumed that it'll be toasted as I bake the pudding, but it did not have any toasty flavor. Toasting them in advance separately really makes a big difference.
3. Bake a little bit longer. Maybe because I make it thick, 20 minutes wasn't enough. If I make it less-layer as I said above, 20 minutes might be enough. I need some more experiments.
Anyway, it was sweet enough without any sugar in egg mixture. I served it with maple syrup, but it's not necessary. Some brandy-type sauce might be good with it.
I'd like to try trifle next time! Thanks for your advice!
I sliced them first, and baked on cookie sheet at 350 about 10 minutes. (But I shold have baked a little bit longer...to make them drier) Then, I used a round casserole, lined them up and pour milk and eggs mixture, sit it in fridge for a while, and then put some almond slices on top of it and baked at 350 about 20 minutes.
I liked it....It had more mois texture than the usual bread pudding, I think, but the top was cruncy and good. There's some thing I'd change if I make it in future, though:
1. I layered muffin pieces. I'd go with fewer layer next time, maybe just slightly overrap each other.
2. Toast the armonds in advance. I kind of assumed that it'll be toasted as I bake the pudding, but it did not have any toasty flavor. Toasting them in advance separately really makes a big difference.
3. Bake a little bit longer. Maybe because I make it thick, 20 minutes wasn't enough. If I make it less-layer as I said above, 20 minutes might be enough. I need some more experiments.
Anyway, it was sweet enough without any sugar in egg mixture. I served it with maple syrup, but it's not necessary. Some brandy-type sauce might be good with it.
I'd like to try trifle next time! Thanks for your advice!