[Hardens Hollow]

Now, that’s a good idea - I can start the soak with half the bread, then add the other half with 5-10 min to go.

I actually did use a fairly dense honey white bread that didn’t rise enough ;) That’s why in thought it would be perfect for bread pudding, and I didn’t want to make breadcrumbs or croutons out of it. I’d hate to waste a nice challah in a bread pudding (although the recipe did call for it).

[Jamestown1630]

Hi;

I think I made a mistake in the link I sent for the New Orleans bread pudding; I realized it just now, when I saw a re-run of the Cooks Country episode where I first got the idea.

This is the correct recipe:

http://www.ezrapoundcake.com/archives/5395

It uses a French Baguette which is torn and toasted in the oven first, which dries it out further. But I would still vary the soaking time for portions of the bread. I do the same thing with Panzanella.

-JT