The bread swap you need for a better bread pudding
We’ve all had this bite of bread pudding that offers a one-dimensional sweet flavor with a texture reminiscent of baby food. A single bite of a soggy, sugary pudding is enough to extinguish some of it forever. However, for those who have had a bland, joyless bread pudding experience, there is hope in stale baguettes.
So why use an old baguette in your next bread pudding? One of the benefits of using chopsticks for your bread pudding efforts is that chopsticks tend to go stale quite quickly, especially if you live in a one or two person household. A dried baguette will not only easily absorb your custard, milk and egg pudding base, but will also provide a unique textural contrast and slightly salty flavor profile, thanks to its thick layer of chewy crust and lacto- associated fermentation. process (via CAB Direct). While strong arguments can be made for challah, brioche, and even croissants (via Masterclass), the baguette is a perfectly absorbing and texturally interesting addition to your next fall bread pudding attempts, like this winter squash bread and butter pudding.
Looking for more reasons to enjoy delicious artisan baguettes? Remember that any extra bread you have on hand that doesn’t fit in the pudding dish can be turned into delicacies like French toast, bruschetta, stuffed baguette, etc.